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    • Fish Stew

    Fish Stew

    Mark Sharron
    Easy
    30 minutes
    02-Apr

    Fish Stew is a classic dish that is easy to make and flavorful. It is a hearty meal perfect for a weeknight dinner or entertaining guests. The combination of white fish, vegetables, tomatoes, and herbs creates a delicious stew that is sure to please. This recipe is simple and can be adjusted to fit any dietary needs. Whether you’re looking for a low-carb dish or a vegan option, this stew can easily be adapted to suit your needs. With its flavorful ingredients and easy preparation, Fish Stew will surely be a hit with everyone. 

     

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    Ingredients

    • 1 pound of white fish fillets (such as cod, haddock, or tilapia)
    • 1 large onion, chopped
    • 2 cloves garlic, minced
    • 1 red bell pepper, chopped
    • 2 stalks celery, chopped
    • 2 carrots, diced
    • 1 (14.5 ounce) can diced tomatoes
    • 1 cup white wine
    • 2 tablespoons olive oil
    • 2 teaspoons dried oregano
    • 1 teaspoon dried thyme
    • 1 teaspoon paprika
    • 1 bay leaf
    • 2 cups fish stock
    • Salt and pepper, to taste
    • 1/4 cup parsley, chopped

    Method

    • Step-by-step Method for Fish Stew
    • Rinse and pat dry the fish fillets, cut into bite-sized pieces, set aside
    • Peel and chop the onion
    • Mince the garlic cloves
    • Wash, core and chop the red bell pepper
    • Wash and chop the celery stalks
    • Peel and dice the carrots
    • Open and drain the can of diced tomatoes (reserve liquid if desired thickness)
    • Roughly chop the parsley and set aside for garnish
    • Heat the olive oil in a large, heavy-bottomed pot over medium heat
    • Add chopped onion, sauté until translucent (about 3-4 minutes)
    • Add minced garlic, cook until fragrant (about 30 seconds)
    • Add chopped bell pepper, celery, and carrots, stir and cook until just softening (about 4-5 minutes)
    • Stir in dried oregano, dried thyme, paprika, and bay leaf
    • Pour in white wine, simmer and reduce by about half (2-3 minutes)
    • Add the diced tomatoes and fish stock, bring to a gentle simmer
    • Season with salt and pepper to taste
    • Simmer uncovered for 10 minutes to meld flavors and soften vegetables
    • Gently add fish pieces, submerging in the liquid
    • Simmer uncovered, undisturbed, until fish flakes easily (about 5-7 minutes, avoid overcooking)
    • Check seasoning and remove bay leaf
    • Ladle stew into warm bowls, top generously with chopped parsley
    • Serve immediately with crusty bread or a green salad
    • For plating: use wide, shallow bowls for visual impact, drizzle with a few drops of extra olive oil for shine