Mediterranean Fish Stew
November 3rd, 2021A Robust and Flavor-Forward Main Course to Herald In the New Season
The cooler air of fall makes us instantly crave stews and soups — foods that simmer, meals we can sip while gazing reflectively at the passage of time. That's why we are an absolute sucker for this Mediterranean-inspired fish recipe, a robust and flavor-forward entree that’s as perfect for a quiet solo dinner as it is for an autumnal gathering.
Garlic, onion, cherry tomatoes, white wine, olives, and a squeeze of lemon juice are all you need to give your fish the Mediterranean treatment, so this is a recipe that does really well even when your cupboards are a little bare. The type of fish you use in this stew is up to you, but we're partial to a white fish like Pacific cod, which holds together nicely in soups and stews while soaking up all fo the flavors in the pot.
Mediterranean Fish Stew
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
15 minutes
Total time
25 minutes
Yield
4 servings
Ingredients
- 4 (6 oz.) portions Pacific cod or other white species
- High-heat cooking oil
- Salt and freshly ground black pepper
- 2 large cloves garlic, minced
- 1 onion, finely sliced
- 2 tablespoons extra virgin olive oil
- 1 cup cherry tomatoes, quartered
- ¼ cup white wine
- 1 tablespoon fresh lemon juice
- ⅓ cup pitted Kalamata olives
- 2 tablespoons parsley, basil, or dill, finely chopped
- Couscous or quinoa, for serving
Instructions
1. Heat oil in a large skillet over medium-high heat, using just enough to cover the bottom of the skillet. Gently pat fish dry with clean kitchen towels or paper towels, then season with salt and pepper. Sear the fish until golden brown, about 3 minutes. Carefully flip or turn pieces, then lower heat to medium-low.
2. Add in onion and garlic, stirring frequently until fragrant, about 2 minutes. Drizzle in olive oil
3. Add in the tomatoes (burst them with your fingertips while adding them into the pan for added flavor), wine, lemon juice, and olives, and continue cooking until the fish has cooked through and the sauce has reduced a little. Taste and adjust seasoning with salt and pepper.
4. Spoon the sauce over the fish and serve immediately with herbs sprinkled on top. To complement the herbal, Mediterranean flavors, serve with a side of couscous or quinoa, and chickpeas.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
