Southwestern Fish Stew

Southwestern Fish Stew

1 lb striped bass (rockfish)
2 – 14 oz. cans stewed tomatoes
1 small bottle clam juice
1 can beer
1 cup carrots, sliced thin
1 onion chopped
1/2 cup long grain rice
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried oregano
2 cloves garlic, minced
1 green pepper, chopped

Cut fish into large pieces and set aside. In a large, heavy pot or Dutch oven combine tomatoes (un-drained), clam juice, and beer.


Bring the large pot to a boil. Add carrots, onion, rice, spices, and garlic and return to a boil. Cook until rice and carrots are tender (about 20 minutes). Add fish meat and green pepper. Return to a boil and reduce heat. Simmer about 10 minutes until fish is cooked.


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