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.
It looks really good! I must try it sometime 🙂
Looks yummy. WIll definitely try that recipe.
The Asian Pear says
This looks heavenly. It feels/looks very similar to a bouillabaisse.
Beautiful colors and flavors.!
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!
Claire (Culinarygoddess.com) says
that looks delicious! mmm I wish I had that for dinner!
Rosa's Yummy Yums says
A beautiful stew! So delicious looking!
Nina Timm says
Love the colors, love the textures and I bet I would have loved the taste too with all my favorite flavors in there!!!
Oh man, that looks really good! Great picture, too.
looks fantastic, I love this dish with all the flavors
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.
This is fantastic! I love the flavors of the Mediterranean…especially when they are topped with feta and served with a piece of crusty bread.
Happy new Year Kevin!! I made a similar seafood stew for lunch on New Year's day.
lovely dish Kevin! fish stew is a nice alternative to a heavy beef stew this time of the year. x
jose manuel says
Tiene que estar rico. GRacias
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!
I make this all the time – it's really a cousin or adapatation of Cioppino or Neopolitan stew and it is the best winter meal.
Yum – this stew looks amazing Kevin.
I love seafood so I will have to try this! Love all the fresh veggies too.
Cooking with Michele says
Haven't had a good fish stew since I made one at The Awaiting Table cookery school in Lecce in 2008 – I'm going back there in April and now you have me salivating!
I am always trying to think of new ways to cook fish and this sounds great.
Hi Kevin, I'm so glad you liked the recipe, it's one of my favourites too! Yours looks fantastic!
turned out DELICIOUS! thank you!!!
Evan Engle says
I just made it tonight and it was great!
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.
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!
Oh – that sounds wonderful, and not too heavy! I wonder how it would taste with a pinch of saffron added? Love the feta!
What can I substitute the wine with?
Honeylime: Chicken stock or vegetable stock or better yet, fish stock would work well as a substitute for the white wine.
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,
This looks delicious & beautiful!!
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.
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!
This was very flavourful! Loved it! I used leftover pickerel I had cooked the night before in a lemon/butter sauce. Wasn’t sure if it would clash, but it actually was really, really good. The only minor complaint is there wasn’t enough broth. Can I add more broth to the mix such as vegetable or chicken/beef? Also, can it be frozen? This will definitely make it in my meal rotation.