Easy Fish Stew With Mediterranean Flavors

Name: Easy Fish Stew With Mediterranean Flavors
Total time: 1 h 15 min
Yield: Serves four
Cuisine: mediterranean
Ingredients: 4 large garlic cloves, cut in half, green shoots removed; 4 anchovy fillets, soaked in water for 4 minutes, drained and rinsed; 2 tablespoons extra virgin olive oil; 1 large onion, chopped; 1 celery rib, chopped; 1 medium carrot, chopped; Salt, preferably kosher salt, to taste; 1 (28-ounce) can chopped tomatoes, with liquid; 1 quart water; 1 pound small new potatoes, scrubbed and quartered or sliced; A bouquet garni made with a bay leaf, a strip of orange zest, a couple of sprigs each thyme and parsley, and a dried red chile if desired, tied together with a string; Freshly ground pepper; 1 to 1 1/2 pounds firm white-fleshed fish such as halibut, tilapia, Pacific cod or black cod, cut in 2-inch pieces

By Martha Rose Shulman

Total Time: 1 hour 15 minutes
Rating: 5(2,274)
Comments: Read comments

This is a typical fisherman’s stew. No need to make a fish stock; water, aromatics and anchovies will suffice. Use anchovies even if you don’t like them, as they add great depth of flavor, not to mention omega-3 fats. And don’t worry: the dish won’t taste like anchovies.

Featured in: The Seafood Conundrum

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Serves four

4large garlic cloves, cut in half, green shoots removed
4anchovy fillets, soaked in water for 4 minutes, drained and rinsed
2tablespoons extra virgin olive oil
1large onion, chopped
1celery rib, chopped
1medium carrot, chopped
Salt, preferably kosher salt, to taste
1(28-ounce) can chopped tomatoes, with liquid
1quart water
1pound small new potatoes, scrubbed and quartered or sliced
A bouquet garni made with a bay leaf, a strip of orange zest, a couple of sprigs each thyme and parsley, and a dried red chile if desired, tied together with a string
Freshly ground pepper
1 to 1½pounds firm white-fleshed fish such as halibut, tilapia, Pacific cod or black cod, cut in 2-inch pieces

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Place the garlic cloves and ¼ teaspoon salt in a mortar and pestle, and mash to a paste. Add the anchovy fillets and mash with the garlic. Set aside.
Step 2
Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion, celery and carrot with ½ teaspoon salt. Cook, stirring, until the onion is tender, about five minutes. Add the pureed garlic and anchovy. Cook, stirring, until the mixture is very fragrant, about one minute, and then add the tomatoes. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes. Add the water, potatoes, salt (to taste) and the bouquet garni. Bring to a simmer. Turn the heat to low, cover partially and simmer 30 minutes. Taste, adjust salt and add pepper to taste. Remove the bouquet garni.
Step 3
Season the fish with salt and pepper, and stir into the soup. The soup should not be boiling. Simmer five to 10 minutes (depending on the thickness of the fillets) or just until it flakes easily when poked. Remove from the heat, stir in the parsley, taste once more, adjust seasonings and serve.

Tip

Advance preparation: You can make this through step 2 up to three days ahead. Keep in the refrigerator, bring back to a simmer and proceed with the recipe.

Ratings

5 out of 5

2,274 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

paul7 years ago

I've made this about 100 times and I have a couple tricks that are game changing.
1: Add some white wine after the tomatoes and anchovies
2: Use Italian seasoned canned tomatoes.
3: With the white wine (before water) add a like 6-8 oz clam juice.
4: let it simmer about 2x as long as recipe says before adding the fish

DWA7 years ago

We enjoy this quick, healthy, one-pot meal. I add 2 small zucchini and some mushrooms to the mix.

And as previous reviewer mentioned the bouquet garni got truncated somewhere along the line! [Which I put in a tea ball.]
“A bouquet garni made with a bay leaf, a strip of orange zest, a couple of sprigs each thyme and parsley, a a dried red chile if desired, tied together with a string”

As Roz said, 2-3 cups of water only.
And the chopped parsley as a garnish is the finishing touch.

Lantheaume7 years ago

This is a fantastic recipe and comes out great every time I make it. Worth the effort/time for sure.

Note: Looks like the ingredient list broke since I last saved it. Here's the bouquet garni in full:

"A bouquet garni made with a bay leaf, a strip of orange zest, a couple of sprigs each thyme and parsley, and a dried red chile if desired, tied together with a string"

Totally agree with Tom - put the fish in in large pieces & let it cook. It will break up nicely as you stir the soup.

leslie1 month ago

Would give 10 stars if I could! Used herbs de Provence instead of the bundle. Turned out fantastic.

Adam1 month ago

Outstanding, and I’d expect nothing less from Martha Rose Shulman. Agree with making it 3 carrots, 3 celery, and half a fennel bulb. Plus added white wine with tomatoes. Perfect for a dinner party because it can mainly be done in advance. Just needed to add the fish, dress salad, and heat up a baguette 10 minutes before sitting down.

BarcelonaB1 month ago

Have made many times. I usually added some chopped fresh fennel along with the celery, carrots and onions at the beginning, which is delicious. Chopped green garlic is also wonderful. Finally, add a pinch of saffron dissolved in hot water when you are simmering the potatoes.

Private comments are only visible to you.