- 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.
Cioppino Fish Stew
ingredients
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
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
