Fish (And A Little Seafood) Stew Recipe

Name: Fish (And A Little Seafood) Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 3 shallots, minced; 1 red bell pepper, chopped; 1 cup white wine (your preference, just not sweet nor fruity); .5 teaspoons salt; .5 teaspoons dried basil; .25 teaspoons fresh ground pepper; 2 garlic cloves, minced; 14.5 ounces diced tomatoes (canned); 1 bay leaf; 1 orange rind; 1 pound pacific halibut, tilapia, or similar fish (or combination of fish), cut into 2 inch pieces; 1.5 pounds mussels (more if you'd like) - rinsed and trimmed of beard; 2 tablespoons chopped flat-leaf parsley

Servings: persons

2 tablespoons olive oil
3 shallots, minced
1 red bell pepper, chopped
1 cup white wine (your preference, just not sweet nor fruity)
.5 teaspoons salt
.5 teaspoons dried basil
.25 teaspoons fresh ground pepper
2 garlic cloves, minced
14.5 ounces diced tomatoes (canned)
1 bay leaf
1 orange rind
1 pound pacific halibut, tilapia, or similar fish (or combination of fish), cut into 2 inch pieces
1.5 pounds mussels (more if you'd like) - rinsed and trimmed of beard
2 tablespoons chopped flat-leaf parsley

1
Heat oil on medium in large, low pot that has a lid. Saute shallots and red bell for about five minutes.
2
Add the next eight the ingredients, the wine through the orange rind and simmer on medium low for another five minutes, stirring occasionally.
3
Nestle the shellfish in the sauce, spooning to cover. Place the fish on top and cover the pot. Let it sit for about 10 minutes until the fish is cooked through and the mussels have opened. Gently stir to mix.
4
Discard any unopened shellfish. Ladle into a bowel and serve with a pinch of parsley. Other garnishes may be chervil, red pepper flakes, or hot sauce. My small children eschew the spicy options.
5
Options: The original recipe calls for orange roughy which is on the no-fish list for us. Good, sustainable substitutes are Pacific halibut and farmed tilapia. Tilapia tends to flake but is a well-priced fish, if not bland. I like to mix the tilapia with something more flavorful and balance the cost and flavor. When I double the recipe, I added clams. So I end up with 1.5 pounds of mussels and 2 pounds of clams because the heavier clam shells mean that you get fewer clams per pound.

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 3 shallots, minced, 1 red bell pepper, chopped, 1 cup white wine (your preference, just not sweet nor fruity), and more.

Yes, Fish (And A Little Seafood) Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish (And A Little Seafood) Stew

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