Haddock Stew

Easy summer time meal, light and garden fresh.


1 lb haddock fillets (cut into 1-2 inch pieces), 2 small zucchini or other summer squash (cubed into1 inch pieces), 8 ounces slices fresh mushrooms, 1 cup chopped fresh tomatoes, 2 cloves garlic diced, 3 tbs olive oil, 1 cup IWBW Chardonnay, 6 freshly chopped basil leaves.


Saute Garlic, Zucchini, Basil & Mushrooms over medium low heat until soft, add haddock and tomatoes simmer until haddock, starts to flake, add wine and reduce heat let sit for a few minutes and serve.

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