Fish stew
Chunks of fish are simmered in a flavorful broth made from onions, garlic, tomatoes, and aromatic herbs, often with vegetables or potatoes added for body. The liquid is gently cooked to allow the fish to infuse the stew with its natural flavor while absorbing the savory, herbaceous notes from the broth. Seasonings such as paprika, pepper, or chili enhance depth and complexity.
As the stew simmers, the fish becomes tender without falling apart, and the broth thickens slightly from the released juices and starch from added vegetables. The combination of gently cooked seafood, aromatics, and vegetables produces a balanced, hearty stew with layered flavor.
Seafood
Mediterranean Fish
Servings: 1Ingredients
- 1 lb. cod or other white fish
- 2 to 3 Tbsp. olive oil
- 1 small fennel bulb, thinly sliced
- ½ white onion, thinly sliced
- 2 cloves garlic, chopped
- 2 Tbsp. tomato paste
- 2 tsp. dried thyme
- ½ cup dry white wine
- 1 pint cherry tomatoes, halved
- ½ cup kalamata olives
- ½ lemon, zest and juice
- 1 to 2 cups chicken stock, unsalted
- 1 bay leaf
- ¼ cup fresh parsley, chopped
- salt and pepper
Instructions
- Pat the piece of fish dry with paper towels and salt and pepper each side .
- Heat olive oil in the saucier over medium heat.
- Sauté sliced onions and fennel until they soften, about 5-10 minutes.
- Add chopped garlic and sauté until aromatic, about 1-2 minutes.
- Add tomato paste and thyme, stirring until the paste is well blended and begins to darken.
- Add lemon zest, tomatoes, and olives. Cook until tomatoes begin to soften.
- Add fresh parsley and combine.
- Add white wine and simmer until volume is reduced by half.
- Add the fish to the pan and add stock until the fish is mostly covered.
- Add the bay leaf to the pan.
- Bring the broth to a boil and reduce it to a simmer for 10 minutes.
- Turn the fish and simmer for an additional 10 minutes or until the fish is tender and flaky.
- Break up the fish and stir well.
- Serve with crunchy bread or crostini.