Mendocino Fish Stew Recipe

Name: Mendocino Fish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 small red onions, peeled and chopped fine; 2 cloves garlic, peeled and chopped fine; 1 1/2 cups dry white wine; 1 piece lemon rind, 2 inches long; 1/4 teaspoon saffron threads; 1 pound new potatoes, scrubbed; 2 cups strained unsalted tomato puree; 3 pasilla or poblano peppers, seeded, deveined and chopped; 1/2 cup jalapeno stuffed olives (or 1/2 cup pitted green olives and 1 small jalapeno pepper, seeded, deveined and chopped fine); 2 1/2 teaspoons fresh oregano leaves, chopped fine; 1/2 teaspoon salt, or to taste; 1 teaspoon freshly ground pepper, or to taste; 1 1/2 pounds fresh cod, cut into 1 1/2-inch chunks; 4 fresh basil leaves, cut into thin strips

Servings: persons

2 tablespoons olive oil
2 small red onions, peeled and chopped fine
2 cloves garlic, peeled and chopped fine
1 1/2 cups dry white wine
1 piece lemon rind, 2 inches long
1/4 teaspoon saffron threads
1 pound new potatoes, scrubbed
2 cups strained unsalted tomato puree
3 pasilla or poblano peppers, seeded, deveined and chopped
1/2 cup jalapeno stuffed olives (or 1/2 cup pitted green olives and 1 small jalapeno pepper, seeded, deveined and chopped fine)
2 1/2 teaspoons fresh oregano leaves, chopped fine
1/2 teaspoon salt, or to taste
1 teaspoon freshly ground pepper, or to taste
1 1/2 pounds fresh cod, cut into 1 1/2-inch chunks
4 fresh basil leaves, cut into thin strips

1
Warm the olive oil in a heavy casserole or saucepan.
2
Add the onions and cook over low heat until soft, about 10 minutes, stirring often.
3
Add garlic and cook 5 minutes more.
4
Add the white wine, lemon rind and saffron.
5
Increase heat to medium and simmer 10 to 15 minutes, until the wine reduces to 1/4 cup.
6
In another pot, boil potatoes until tender, about 15 minutes.
7
Drain, set aside until cool and quarter.
8
Add the tomato puree, peppers, olives and oregano to the wine mixture.
9
Simmer 5 minutes more.
10
Remove the lemon rind, season to taste with salt and pepper.
11
Add the cod, cover and simmer gently until fish is cooked through, about 3 minutes.
12
Divide the potatoes among 4 bowls.
13
Ladle fish stew over potatoes, garnish with basil and serve immediately.

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 small red onions, peeled and chopped fine, 2 cloves garlic, peeled and chopped fine, 1 1/2 cups dry white wine, and more.

Yes, Mendocino 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.

That's it — enjoy your meal!

Mendocino Fish Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions