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 fish recipe, a robust and flavor-forward entree that’s as perfect for a quiet solo dinner as it is for an autumnal gathering. The best part? It's ready in under 15 minutes.
The type of fish you use in this stew is up to you, but to keep this recipe fast and easy, we recommend using Captain Cuts of sockeye or coho, or even wild Alaska pollock, as your go-to stew protein. Both options are cut in a way that allows them to cook quickly and evenly, without you having to do much prep (if any) before adding them to the pot. Larger cuts of Captain Cuts can be cut in halves or thirds so that they're nice and chunky, while wild Alaska pollock can go straight from the pack to the pot. If you have both types of fish in your freezer, feel free to use a mix of the two!
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.
