Mediterranean Fish Stew
Serving Size: 10 servings
This fish stew has a delicious tomato based broth enhanced with clam juice and anchovies.
Recipe by:
Cook Times
Cooking Tools Required
Can Opener, Cutting board, Dutch Oven, Measuring cups and spoons, Sharp Knives, Spatula, Top StoveIngredients
- 3 tablespoon extra virgin olive oil
- 1 large onion chopped
- 3 stalk celery chopped
- 2 carrot medium, chopped
- 6 clove garlic finely chopped
- 5 fillets canned anchovy finely chopped
- 28 ounce canned Italian style tomatoes
- 4 cup water
- 8 ounce clam juice bottled
- 1 pound baby potatoes scrubbed and quartered
- 1 bay leaf
- 1 teaspoon dry thyme
- 1 teaspoon crushed red pepper
- 1½ teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 1 ½ pound cod fillet cut in 2-inch pieces, or other firm white fish
- 3 tablespoon Italian parsley chopped
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add onion, celery and carrots. Saute for about 5 minutes or until the onion is soft.
- Add the garlic and anchovies; saute another minute.
- Add the chopped tomatoes, bring to a boil, then turn down to a simmer. Cook for 15 minutes.
- Add water, clam juice, potatoes, bay leaf, thyme, and chili flakes. Bring to a boil, lower to a simmer. Partially cover pot and cook for 15 minutes or until potatoes are cooked through.
- Remove bay leaf. Add salt and pepper to taste.
- Add fish to soup. Simmer 5-10 minutes (depending on thickness of fish) or until cooked through.
- Remove from heat, stir in parsley.
Reheating Instructions
Heat in microwave on high power to desired temperature.
Nutrition
Calories: 147kcal | Carbohydrates: 12g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 70mg | Potassium: 590mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2280IU | Vitamin C: 14mg | Calcium: 41mg | Iron: 1mg