Description
A briny, smokey, and savory fish stew that’s beyond comforting.
Ingredients
Scale
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 3 anchovy fillets, finely chopped
- 1 stalk leek, finely chopped
- 1 red or yellow bell pepper, cored, seeded and julienned
- 1 cup fresh tomatoes, chopped
- 1/2 cup white wine
- 1 1/2 cup low sodium chicken stock
- 1 1/4 pound skinless, boneless fish fillets such as halibut, cod or sea bass, cut into bite size pieces
- 3 tablespoons flat leaf parsley, chopped
- Salt and pepper, to taste
Instructions
- Add the aromatics: In a large saucepan over medium heat, add olive oil, garlic, anchovies, leek, and bell pepper. Cook for 4 minutes, until garlic becomes fragrant.
- Stir in tomatoes and white wine: Add tomatoes and white wine, stir and cook for 3 minutes.
- Add the stock: Add the chicken stock and bring the mixture to a boil. Turn the heat down to a simmer, cover and cook for 20 minutes.
- Cook the fish: Add the fish and cook for 5 minutes, until the fish is cooked through.
- Serve: Divide the stew among serving bowls and top with chopped flat leaf parsley. Season with salt and pepper if needed.
Notes
This fish stew is best when served fresh. Leftovers can be kept covered in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 3.8g
- Sodium: 670mg
- Fat: 11.5g
- Saturated Fat: 1.7g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 8.6g
- Fiber: 1.8g
- Protein: 20.6g
- Cholesterol: 55.8mg
