Mediterranean Fish Stew Recipe

Name: Mediterranean Fish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 4 anchovy fillets, minced; 2 small leeks, pale green and white parts only, sliced lengthwise and then crosswise into 1/4-inch half moons; 2 medium fennel bulbs, cored and thinly sliced; 5 cloves minced garlic; 1 teaspoon ground fennel seed; 1 teaspoon saffron threads, crushed a bit; one 14 1/2-ounce can Roma tomatoes, chopped, with the juices reserved (or if you have beautiful fresh Romas in season, peel, seed and chop 5 or 6); 1/2 cup dry white wine (I used a Pinot Grigio); 4 cups clam juice; 4 medium red-skinned potatoes, peeled and diced; 1/2 cup small black olives ( I used nicoise, but small kalamatas work also); 1 1/2 pounds skinless, boneless saltwater white fish such as cod, halibut, or pollock, cut into 1- to 1 1/2-inch pieces; 1 cup chopped flat leaf parsely; Salt and pepper to taste

Servings: persons

1/4 cup extra-virgin olive oil
4 anchovy fillets, minced
2 small leeks, pale green and white parts only, sliced lengthwise and then crosswise into 1/4-inch half moons
2 medium fennel bulbs, cored and thinly sliced
5 cloves minced garlic
1 teaspoon ground fennel seed
1 teaspoon saffron threads, crushed a bit
one 14 1/2-ounce can Roma tomatoes, chopped, with the juices reserved (or if you have beautiful fresh Romas in season, peel, seed and chop 5 or 6)
1/2 cup dry white wine (I used a Pinot Grigio)
4 cups clam juice
4 medium red-skinned potatoes, peeled and diced
1/2 cup small black olives ( I used nicoise, but small kalamatas work also)
1 1/2 pounds skinless, boneless saltwater white fish such as cod, halibut, or pollock, cut into 1- to 1 1/2-inch pieces
1 cup chopped flat leaf parsely
Salt and pepper to taste

1
Gently heat the oil in a soup pot or Dutch oven, add the anchovies, and saute until the anchovies break up and sort of disintegrate. Add the leeks and fennel slices and continue to saute until the leeks are soft but not browned.
2
Stir in the minced garlic, saffron, and ground fennel seed, and saute for about 2 more minutes.
3
Add the wine, tomatoes, clam juice, and potatoes. Bring the mixture up to the boil and then down to a simmer for about 10 to 15 minutes or until the potatoes are fork tender.
4
Add the olives and the fish and simmer for about 5 or 6 minutes or until the fish turns opaque.
5
Stir in the chopped parsley and season with salt and pepper to your taste. Serve warm with your favorite crusty bread or baguette!

200

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 15 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 4 anchovy fillets, minced, 2 small leeks, pale green and white parts only, sliced lengthwise and then crosswise into 1/4-inch half moons, 2 medium fennel bulbs, cored and thinly sliced, and more.

Yes, Mediterranean Fish 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.

Mediterranean Fish Stew

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