A Most Satisfying Stew

My cousin sent me a small cookbook last year full of simple recipes. Since he was visiting today, I decided to make him dinner from the book. It turned out to be so delicious, so simple, and thus rather elegant.

Saint Hubert Fish Stew

Makes 6 servings (6 Weight Watcher points per serving)

2 onions, chopped
4 garlic cloves, minced
6 Tbsp. oil of choice (I used olive)
1 pound cod or similar fish, cut into chunks
4 carrots, peeled and sliced
2 parsnips, peeled and sliced
3 potatoes, diced (leave skin on)
4 Tbsp. parsely, finely chopped
2 bay leaves
2 bottles beer (I used Shiner Bock, nice and dark)
4 cups water
salt and white pepper to taste (I used black pepper)

1. Sauté the onion and garlic in the oil in a stew pot for a few minutes.

2. Add the remaining ingredients, stir well, cover, and cook slowly over low to medium heat for 35-40 minutes. Stir from time to time so that the stew does not burn at the bottom Serve hot.

This is excellent with a crusty bread and butter.

Source: From a Monastery Kitchen: the Classic Natural Foods Cookbook by Brother Victor-Antoine d'Avila-Latourrette