Old Stone Fish Stew
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1¼pounds skinless tilefish, monkfish or cod
- 1pound halibut or red snapper
- ¼cup olive oil
- 1½cups finely chopped onions
- 1cup finely chopped celery
- 1cup finely chopped sweet green pepper
- 1teaspoon finely chopped garlic
- 1cup dry white wine
- 1bay leaf
- 5sprigs fresh thyme, chopped, or 1 teaspoon dried thyme
- 4cups canned peeled and crushed tomatoes
- ¼teaspoon hot red-pepper flakes
- Salt to taste, if desired
- Freshly ground black pepper to taste
- 1pound mussels, scrubbed and cleaned
- ½pound shrimp, shelled and deveined
- ¼cup chopped fresh parsley leaves
Nutritional analysis per serving (6 servings)
459 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 23 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 53 grams protein; 1354 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Cut the fish into one-and-one-half-inch cubes. Set them aside.
- Step 2
Heat the oil in a large saucepan or kettle over medium heat and add the onions, celery, green pepper and garlic. Cook, stirring, for five minutes. Add the wine, bay leaf and thyme. Cook for one minute. Stir in the tomatoes, pepper flakes, salt and pepper. Simmer for 10 minutes.
- Step 3
Add the fish and mussels, stir and cook over high heat for about three minutes. Add the shrimp and parsley and cook for three more minutes. Remove the bay leaf and serve immediately.
Private Notes
Comments
I used different fish and scallops instead of mussels, getting what was available at the store. It was delicious. There are only two of us so it lasted a week for lunch or dinners and was better every day.
Very delicious! My new fav fish stew! Finely chopping the onion, celery and garlic is key to provide max flavor in the broth. I did a fine mince in food processor. Swapped fennel for green pepper. Any fish and shellfish will work. I used cod, mussels and scallops. Simple but sooo flavorful! Parsley is key at the end. Serve with crusty bread.
Nice rich fish stew. Great with a crusty loaf of bread for dunking. It's become our traditional Christmas Eve dinner.
Advertisement