FISH STEW WITH POTATOES RECIPES

Name: Easy Fish Stew With Mediterranean Flavors
Total time: 1 h 15 min
Yield: Serves four
Cuisine: mediterranean
Ingredients: 4 large garlic cloves, cut in half, green shoots removed; 4 anchovy fillets, soaked in water for 4 minutes, drained and rinsed; 2 tablespoons extra virgin olive oil; 1 large onion, chopped; 1 celery rib, chopped; 1 medium carrot, chopped; Salt, preferably kosher salt, to taste; 1 (28-ounce) can chopped tomatoes, with liquid; 1 quart water; 1 pound small new potatoes, scrubbed and quartered or sliced; A bouquet garni made with a bay leaf, a strip of orange zest, a couple of sprigs each thyme and parsley, and a dried red chile if desired, tied together with a string; Freshly ground pepper; 1 to 1 1/2 pounds firm white-fleshed fish such as halibut, tilapia, Pacific cod or black cod, cut in 2-inch pieces

EASY FISH STEW WITH MEDITERRANEAN FLAVORS - NYT C…

Easy Fish Stew With Mediterranean Flavors - NYT C… image

This is a typical fisherman’s stew. No need to make a fish stock; water, aromatics and anchovies will suffice. Use anchovies even if you don’t like them, as they add great depth of flavor, not to mention omega-3 fats. And don’t worry: the dish won’t taste like anchovies.

Provided by Martha Rose Shulman

Total Time 1 hours 15 minutes

Yield Serves four

Number Of Ingredients 13

Ingredients

4 large garlic cloves, cut in half, green shoots removed
4 anchovy fillets, soaked in water for 4 minutes, drained and rinsed
2 tablespoons extra virgin olive oil
1 large onion, chopped
1 celery rib, chopped
1 medium carrot, chopped
Salt, preferably kosher salt, to taste
1 (28-ounce) can chopped tomatoes, with liquid
1 quart water
1 pound small new potatoes, scrubbed and quartered or sliced
A bouquet garni made with a bay leaf, a strip of orange zest, a couple of sprigs each thyme and parsley, and a dried red chile if desired, tied together with a string
Freshly ground pepper
1 to 1 1/2 pounds firm white-fleshed fish such as halibut, tilapia, Pacific cod or black cod, cut in 2-inch pieces

Steps:

Place the garlic cloves and 1/4 teaspoon salt in a mortar and pestle, and mash to a paste. Add the anchovy fillets and mash with the garlic. Set aside.
Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion, celery and carrot with 1/2 teaspoon salt. Cook, stirring, until the onion is tender, about five minutes. Add the pureed garlic and anchovy. Cook, stirring, until the mixture is very fragrant, about one minute, and then add the tomatoes. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes. Add the water, potatoes, salt (to taste) and the bouquet garni. Bring to a simmer. Turn the heat to low, cover partially and simmer 30 minutes. Taste, adjust salt and add pepper to taste. Remove the bouquet garni.
Season the fish with salt and pepper, and stir into the soup. The soup should not be boiling. Simmer five to 10 minutes (depending on the thickness of the fillets) or just until it flakes easily when poked. Remove from the heat, stir in the parsley, taste once more, adjust seasonings and serve.

Nutrition Facts : @context http//schema.org, Calories 352, UnsaturatedFatContent 7 grams, CarbohydrateContent 35 grams, FatContent 10 grams, FiberContent 8 grams, ProteinContent 33 grams, SaturatedFatContent 2 grams, SodiumContent 1793 milligrams, SugarContent 8 grams

MEDITERRANEAN FISH STEW – INSTANT POT RECIPES

Mediterranean Fish Stew – Instant Pot Recipes image

Provided by Instant Flat Belly Cookbook by Patricia Gilroy

Prep Time 8 minutes

Cook Time 18 minutes

Yield 1 serving

Number Of Ingredients 14

Ingredients

2 tsp olive oil
1 clove garlic (minced)
1/2 cup onion (chopped)
1/2 red bell pepper (cut into 2-inch pieces)
1/2 green bell pepper (cut into 2-inch pieces)
1/2 potato (halved)
1/2 tsp smoked paprika
1 cup chicken broth
4 ounce cod fillet (1 cod fillet (thawed, if frozen))
14.5 ounce diced tomatoes (1 can)
1/4 cup small cooked shrimp ((thawed))
1 lemon wedge
1 tbsp fresh dill (chopped)
1/4 cup fresh parsley (chopped)

Steps:

Turn the Instant Pot® on. Choose the Sauté program and the Normal setting. Once it has come up to temperature, add the oil.
Add the garlic and onions and cook, stirring frequently for 3 minutes, or until they begin to soften. Add the peppers, potato, smoked paprika, chicken broth, and tomatoes.
Closed the lid and vent, set to Stew” and the temperature to Normal. Set the timer to 5 minutes.
Once the time is up, quick release the pressure according to the manufacturer’s directions to release the steam.
Open the lid and add the cod fillet, close the lid and the vent, set to Stew and the temperature to Less. Set the timer for 8 minutes.
When the time is up, quick release the pressure according to the manufacturer’s directions. Open the lid and stir in the shrimp. Close the lid for 5 minutes to allow the shrimp to heat through.
Ladle the stew into a large bowl, garnish with herbs and lemon wedge.

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