Sarasota's Greek Tomato Fish Stew
Created by Kchurchill5 on October 15, 2015
- Servings: 5
- Prep Time: 15m
- Cook Time: 35-45m
- Recipe #21352
Ingredients
- 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
How to Make
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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.
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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.
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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.
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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.
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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.
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Step 6: You can substitute salmon or shrimp; or, you could even do a mix too. It's a great seafood stew.
Nutritional Facts
- Serving Size: 1 (891.3 g)
- Calories 536.5
- Total Fat - 21.1 g
- Saturated Fat - 4.3 g
- Cholesterol - 111.5 mg
- Sodium - 1473.6 mg
- Total Carbohydrate - 41.6 g
- Dietary Fiber - 9.2 g
- Sugars - 11.8 g
- Protein - 48.5 g
- Calcium - 185.5 mg
- Iron - 3.8 mg
- Vitamin C - 76.9 mg
- Thiamin - 0.3 mg