Mediterranean Fish Stew with Tomatoes and Olives

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 2 cups diced tomatoes (from can is fine)
• 1 cup fish stock
• 1/2 cup pitted green olives, halved
• 1 pound white fish fillets, cut into chunks
• 1/2 cup chopped fresh parsley
• Salt and pepper to taste
• Lemon wedges for serving

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, smoked paprika, and red pepper flakes; cook for 1 minute.
3. 3 Add diced tomatoes and fish stock, bring to a simmer.
4. 4 Stir in olives.
5. 5 Gently add fish chunks, cooking just until fish is opaque and cooked through.
6. 6 Stir in parsley and season with salt and pepper.
7. 7 Serve with lemon wedges on the side.

Equipment

• Large pot

Variations

• Add a splash of white wine for extra depth of flavor.
• Include diced bell peppers or zucchini for extra veggies.

Substitutions

• If fish stock isn't available, substitute with chicken stock or even vegetable stock.
• For a vegetarian version, omit the fish and add more vegetables like cauliflower or potatoes.

Pairings

• Pairs well with a crisp white wine like Sauvignon Blanc or a chilled rosé.

Nutrition

Tips

• Use whatever white fish is fresh at your market; cod, halibut, or sea bass work well.
• For a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the stew during the last 5 minutes of cooking.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with crusty bread or over a bed of couscous for a complete meal.

FAQ