EASY FISH STEW
Easy Fish Stew
A stew dish full of flavor that makes you come back for more. A Dinner for two with a good bottle of white wine should make this the perfect dinner. Or if you have guests even better they will love it and ask you for the recipe.
Ingredients
- 4 garlic cloves
- 1 teaspoon kosher salt divided, plus more, to taste
- 4 anchovy fillets in oil removed from oil and rinsed
- 2 tablespoons olive oil plus more for finish
- 1 large yellow onion diced
- 2 carrots peeled and diced
- 2 stalks celery diced
- 1 28 oz. can fire roasted diced tomatoes
- 3 sprigs + 3 tablespoons chopped fresh parsley divided
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 dried red chile
- 1 1 "-wide strip orange zest
- 1 pound Yukon Gold potatoes cut into ¾" cubes
- 1½ pounds halibut skin removed and cut into large chunks
- freshly ground black pepper to taste4 garlic cloves
- 1 teaspoon kosher salt divided, plus more, to taste
- 4 anchovy fillets in oil removed from oil and rinsed
- 2 tablespoons olive oil plus more for finish
- 1 large yellow onion diced
- 2 carrots peeled and diced
- 2 stalks celery diced
- 1 28 oz. can fire roasted diced tomatoes
- 3 sprigs + 3 tablespoons chopped fresh parsley divided
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 dried red chile
- 1 1 "-wide strip orange zest
- 1 pound Yukon Gold potatoes cut into ¾" cubes
- 1½ pounds halibut skin removed and cut into large chunks
- freshly ground black pepper to taste
Instructions
- Roughly chop garlic. Sprinkle ¼ teaspoon salt over garlic; chop until finely minced. Place anchovies on top of the garlic and continue chopping until finely minced. Set aside.
- In a large pot, heat olive oil over medium heat. Add onion, carrots, celery and ½ teaspoon salt and cook, stirring occasionally, until tender, about 5 minutes.
- Add garlic and anchovy mixture and cook, stirring constantly, until fragrant, about 1 minute.
- Add tomatoes and cook, stirring occasionally, for 15 minutes.
- Tie parsley sprigs, thyme, bay leaf, dried red chile and orange zest into a bundle with kitchen twine; add to pot along with potatoes, 4 cups water and remaining ¼ teaspoon salt. Stir and bring to a boil. Reduce heat to low, cover partially and simmer for 30 minutes.
- Discard herb bundle. Season halibut with salt and pepper and add to pot. Simmer until fish flakes easily with a fork, about 5 minutes.
- Remove from heat and stir in chopped parsley. Drizzle with olive oil and serve immediately.
Sources: twoofakindcooks
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