Fish Stick Stew?

Y’see, I had this bag of frozen fish sticks (Gorton’s). So, what to do with them? I made a stew. Unlike most of my recipes this is a 3-step process due to different cooking times.

Step 1: Dump a bunch of brown rice into a pot of water. Cook for 10 minutes.

Step 2: Add frozen veggies and a bunch of fish sticks. In mine I put in about 1/3 bag of Japanese vegetables (water chestnuts, mushrooms, broccoli, etc), and 8 fish sticks. Keep cooking for 5 more minutes.

Step 3: Turn the burner on low (simmer), take the pot off the stove and drain out the water. Now, add a can of tomato sauce. Cook another 5 minutes, so that your total cooking time for this dish is 20 to 25 minutes. Make sure that you have the burner on low because you don’t want to overcook anything, but still want the tomato sauce to blend in with everything.

Tomato sauce is usually pre-spiced and salted, but it may not have enough salt to suit you. Also, note the use of the fish sticks. Fish sticks are usually made with a whitefish, such as cod, hake, haddock or pollock, which has been battered or breaded. The tomato sauce is powerful enough, so you don’t want an intense fish, but something just fishy enough to give you fish flavor.

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