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Sarasota's Greek Tomato Fish Stew

Here's how you make Sarasota's Greek Tomato Fish Stew
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  • Servings: 5
  • Prep: 15m
  • Cook: 35-45m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 1 1/2 pounds cod fish (cut in large 1" cubes, halibut is a good substitute)
  • 1 large yellow onion (chopped)
  • 1 small leek, cut in half and thin sliced (white and light green parts)
  • 4 garlic cloves
  • 1 pound potatoes (new potatoes, small diced, I leave the skin on)
  • 1 carrot, cut in rounds
  • 1 celery rib, diced (be sure to include the leaves)
  • 1 can (28 ounce) diced tomatoes
  • 1 1/2 teaspoons sun-dried tomatoes (in oil, minced)
  • 2.4 ounces pitted olives (1/3 cup kalamata olives)
  • 4 anchovy fillets
  • 1 lemon, cut in half (1/2 juiced; 1/2 sliced as a garnish)
  • 4 cups chicken broth
  • Thyme (3 sprigs)
  • 3 tablespoons parsley, chopped
  • 1/2 teaspoon ground coriander
  • 1 teaspoon Old Bay (or any seafood seasoning)
  • 2 bay leaves (fresh is best if possible; but, not necessary)
  • Pinch red pepper flakes
  • 2 tablespoons olive oil
  • Kosher salt, to taste
  • Pepper, to taste
  • Garnish
  • Parsley, chopped
  • Lemon slices
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Garlic and Anchovies ... Place the anchovies and garlic on a cutting board and dice; then, using the back of your knife, SMASH the mix until you get a paste. Set to the side, as you prep the vegetables.

  • Step 2: Vegetable Base ... Add the olive oil to a large pot; and bring to medium heat. Then, add the onions, leeks, celery, carrots, a pinch of red pepper flakes, coriander, salt and pepper; and, saute, stirring often - for 3-4 minutes - you don't want them to brown, just sweat. Next, add the smashed garlic and anchovy paste; and, cook another minute.

  • Step 3: Broth ... Add the sun dried tomatoes, canned tomatoes, Old Bay, bay, thyme sprigs, and parsley; and, stir until everything is combined. Add the broth, potatoes, olives; and, bring to a light boil. Reduce to a medium low (simmer), cover, and cook for 20-25 minutes, until all the vegetables are tender. At this point, remove the bay leaves and thyme sprigs.

  • Step 4: Fish ... Bring the broth back up to medium heat (a light boil); and, add the fish. Immediately reduce to medium low; and cook 5-7 minutes, until the fish is firm - but tender. Squeeze 1/2 of the lemon into the broth and remove from the heat.

  • Step 5: Serve, Finish, and ENJOY! ... Ladle the stew in your bowl; and garnish with a lemon slice and extra parsley. Serve with crusty bread, and a side salad. As mentioned; I love toasted baguettes spread with a herbed goat cheese. It's a bit of chopping; but, a great weekend recipe. And, certainly worth entertaining with.

  • Step 6: You can substitute salmon or shrimp; or, you could even do a mix too. It's a great seafood stew.

We hope you enjoy this recipe!

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