Easy Fish Stew with Mediterranean Flavors
Recipe Date:
March 15, 2025
Serving Size:
4
Cook Time:
01:15:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 4 large garlic cloves, cut in half
- 4 anchovy fillets, drained and rinsed
- 2 tbsps extra-virgin olive oil
- 1 large onion, chopped
- 1 celery rib, chopped
- 1 medium carrot, chopped
- salt to taste
- 1 can chopped tomatoes
- 1 quart water
- 1 lb small potatoes, quartered or sliced
- bouquet garni, made of a bay leaf, orange zest, thyme, parsley, and dried red chili
- black pepper
- 1 1/2 lbs fish, such as halibut or tilapia, cut into 2-inch pieces
Directions
Tasting notes: Serve this with crusty bread to mop up the soup and a bright Rosé and you'll feel like you are dining at a a seaside shanty restaurant.
Serena's tips: Make sure the fish is cut into large chunks otherwise it will just flake into the soup versus be a bite.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1012535-easy-fish-stew-with-mediterranean-flavors
Recipe courtesy of Martha Rose Shulman for the New York Times. Photo courtesy of Andrew Scrivani for the New York Times.
