Home Cooks > Recipes > Cioppino Fish Stew
(Yield: 4 to 6 servings) 1 can (8 oz.) whole kernel corn
1 can (14-1/2 oz.) tomatoes, chopped
1/4 teaspoon dried oregano leaves, crumbled
1 pound fresh or thawed fish fillets, about 1/2 inch thick
1/3 cup Kikkoman Teriyaki Marinade & Sauce
2 large stalks celery, chunked
1/8 teaspoon hot pepper sauce
- Reserving liquid, drain corn. Combine liquid with tomatoes and oregano in medium saucepan; bring to boil. Cover, reduce heat and simmer 15 minutes.
- Meanwhile, cut fish into 1-1/2-inch pieces; marinate in teriyaki sauce 10 minutes.
- Add fish, teriyaki sauce and celery to tomato mixture; simmer, covered 10 minutes.
- Stir in corn and pepper sauce and cook 5 minutes longer, or until fish flakes easily with fork. Serve immediately.