This Mediterranean fish stew recipe that I found on Antics of a Cycling Cook has been on my to try list for a while. With the new year here I have been trying to eat a bit healthier and this dish fit perfectly into that paradigm. This stew is essentially just a simple tomato based stew with fish in it. In fact the tomato base of this stew is very similar to the tomato sauce in the shrimp linguine in a tomato sauce that I recently made. You can pretty much throw whatever vegetables that you wan into the tomato base and you could easily replace the white fish with any other type of seafood. I went with adding some fennel and red peppers to the tomato base and I had my heart set on some nice meaty halibut for the fish, though you could use pretty any white fish. The fish stew came together nice an quickly and easily and it turned out great! The tomato sauce was nice light and full of flavour and you really can’t go wrong with halibut! All of the fresh herbs really did it for me in this sauce. I served the fish stew garnished with some feta and a side of crusty bread so soak up all of the tasty sauce.
Mediterranean Fish Stew
- 1 tablespoon olive oil
- 1 onion (diced)
- 4 cloves garlic (chopped)
- chili flakes to taste (optional)
- 1 bulb fennel (sliced)
- 1 red pepper (cut into bite sized pieces)
- 1 cup white wine
- 1 (28 ounce) can diced plum tomatoes
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- salt and pepper to taste
- 1 pound white fish (such as haddock, halibut, etc., or any seafood)
- 1/2 cup fresh herbs such as parsley and basil (chopped)
- Heat the oil in the pan.
- Add the onion and saute until tender, about 6-10 minutes.
- Add the garlic and chili pepper flakes and saute until fragrant, about a minute.
- Add the fennel and red peppers and saute for a few minutes.
- Add the white wine and simmer for a few minutes.
- Add the tomatoes, oregano, paprika, salt and pepper, cover and simmer for 20 minutes.
- Add the fish simmer until cooked, about 5 minutes.
- Remove and mix in the fresh herbs.