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Ingredients
1 ¼ pounds skinless tilefish, monkfish or cod
1 pound halibut or red snapper
¼ cup olive oil
1 ½ cups finely chopped onions
1 cup finely chopped celery
1 cup finely chopped sweet green pepper
1 teaspoon finely chopped garlic
1 cup dry white wine
1 bay leaf
5 sprigs fresh thyme, chopped, or 1 teaspoon dried thyme
4 cups canned peeled and crushed tomatoes
¼ teaspoon hot red-pepper flakes
Salt to taste, if desired
Freshly ground black pepper to taste
1 pound mussels, scrubbed and cleaned
½ pound shrimp, shelled and deveined
¼ cup chopped fresh parsley leaves
Nutritional analysis per serving (6 servings)
23 grams carbs; 157 milligrams cholesterol; 459 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 5 grams fiber; 1354 milligrams sodium; 53 grams protein; 10 grams sugar
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.
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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
Really good, basic fish stew. To take it to the next level, I would add some anchovy paste. Then substitute Italian parsley for regular parsley and squeeze some lemon juice at the end.
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.