Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Mediterranean Fish Stew

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Mediterranean Fish Stew
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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.

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Mediterranean Fish Stew

Mediterranean Fish Stew

Cook Time:40 minutes Total Time:40 minutes Servings: 4
ingredients
  • 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)
directions
  1. Heat the oil in the pan.
  2. Add the onion and saute until tender, about 6-10 minutes.
  3. Add the garlic and chili pepper flakes and saute until fragrant, about a minute.
  4. Add the fennel and red peppers and saute for a few minutes.
  5. Add the white wine and simmer for a few minutes.
  6. Add the tomatoes, oregano, paprika, salt and pepper, cover and simmer for 20 minutes.
  7. Add the fish simmer until cooked, about 5 minutes.
  8. Remove and mix in the fresh herbs.
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Similar Recipes:
Shrimp Linguine in a Tomato and White Wine Sauce
Garides Tourkolimano (Greek Shrimp)
Garides Saganaki (Shrimp Saganaki)
Tilapia alla Puttanesca
Gigantes Plaki (Greek Baked Beans)
Fish and Zucchini Puttanesca Stew
Shrimp and Feta Soup (aka Shrimp Saganaki Soup)
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Reader Interactions

Comments

  5. Kathleen says

    January 12, 2010 at 3:07 am

    This looks beautiful. I have been planning on making something similar next week. I'm with you on the trying to eat a bit healthier! You can't beat white fish for that!

    Reply

  11. Sook says

    January 12, 2010 at 7:06 am

    That's something that I would dig, Kevin! I love any kind of seafood or fish soup. I can't get enough of it. I'm saving the recipe. Thank you.

    Reply

  16. Tanya says

    January 12, 2010 at 2:28 pm

    Will try this recipe for sure.
    I just stumbled onto your blog recently,it is great.Made Hungarian mushroom soup the other day….my husband loved it!

    Tanya

    Reply

  25. Augusto says

    January 17, 2010 at 10:50 pm

    Thanks a lot for your "delicious" article and precious recipe.

    I love the Mediterranean diet and that's why I invite everybody to experience a culinary tour in the amazing Puglia, a southern Italy region rich of good food&wines and astonishing landscapes.

    Reply

  26. Neen says

    January 19, 2010 at 1:03 am

    Peter, did you get a new camera for Christmas? These photos are all GORGEOUS! I notice you're also experimenting with different layouts… a couple years ago you were much more predictable in how you'd arrange the food and the place setting. Lovely!

    Reply

  30. insizlane says

    January 31, 2010 at 12:28 pm

    Hi Kevin! I live in Berlin, Germany and run a supper club at my apartment, and we recently used this recipe for our main course! Check out our blog entry about it here. Just thought you might like to know you're inspiring cooks halfway across the world!
    Grüße aus Deutschland,
    Diana

    Reply

  32. Anonymous says

    October 28, 2010 at 3:33 pm

    please stop adding feta cheese on top of every greek dish, plus try mushrooms with leeks,spinach and lettuce stew with augolemono or try chickpeas and rice risotto, rice has to be very soft,you burn it with hot olive oil and add black pepper.

    Reply

  33. Carrie says

    January 17, 2011 at 8:05 pm

    This stew is WONDERFUL; so delicious and colorful. The addition of feta was fantastic and the red bell peppers so flavorful!

    I made it with a 1/2 tsp salt, no black pepper or hot pepper flakes, instead I used a very small pinch of cayenne pepper (perhaps 1/16 tsp)-just to give it a bit of peppery-ness with the health benefits of cayenne, but not make it spicy. I used inexpensive chardonnay for the white wine, sole for the fish, and fresh basil but no parsley for the fresh herbs. I served it with green salad and a par baked multigrain French loaf from the grocery store that I finished baking at home with a bit of butter, parmesan and parsley.

    I’ll be tucking this recipe into my book of favorites. Thank you!

    Reply

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