Fish stews abound throughout the Mediterranean and most evolved from the fishing boats themselves, as fishermen reserved the worst of their catch for themselves and cooked it on-board.
Recipe information
Yield
Makes 4 servings
Ingredients
2 tablespoons extra virgin olive oil
1 cup chopped red onion
2 garlic cloves, chopped
1 cup finely chopped flat-leaf parsley
2 medium ripe tomatoes, peeled, seeded, and finely chopped, with their juices
1/2 cup dry white wine
2 pounds mixed fresh fish fillets such as snapper, cod, sea bass, swordfish, tile fish, and halibut, cut into large pieces
Salt and freshly ground black pepper
Preparation
Step 1
Heat the olive oil in a wide, heavy pot over medium heat, add the onions and garlic, and cook, stirring occasionally, until translucent, about 5 minutes. Add the parsley and tomatoes. Raise the heat and bring to a simmer. Add 1 cup water and the wine.
Step 2
Cook, partially covered, for 10 minutes. Add the fish, cover, and simmer for 12 to 15 minutes. Season with salt and pepper to taste and serve.
Nutrition Per Serving
Per Serving: Calories 318; Fat 10g (Saturated 2g); Cholesterol 80mg; Sodium 404mg; Carbohydrates 9g; Fiber 2g (Digestible Carbohydrates 7g); Protein 46g
#### Nutritional analysis provided by _Against the Grain_
