Description
This delicious fish stew is comfort food at its best! It manages to be hearty and refined all at once. YUM!
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, choppedÂ
- Salt and pepper
Instructions
- In a large saucepan over medium heat, add olive oil, garlic, anchovies, leek, and bell pepper. Cook for 4 minutes, until garlic becomes fragrant.
- Add tomatoes and white wine, stir and cook for 3 minutes.Â
- Then chicken stock and bring to a boil. Turn the heat down to a simmer, cover and cook for 20 minutes.
- Add fish and cook for 5 minutes, until fish is cooked through.
- Serve in bowls topped with flat leaf parsley. Season with salt and pepper if needed.Â
Notes
This yummy fish stew is best fresh out of the pot. Leftovers can be kept covered in the fridge for up to two days.
Nutrition
- Serving Size:
- Calories: 240
- Sugar: 3.8 g
- Sodium: 670.1 mg
- Fat: 11.5 g
- Saturated Fat: 1.7 g
- Carbohydrates: 8.6 g
- Fiber: 1.8 g
- Protein: 20.6 g
- Cholesterol: 55.8 mg
