Mediterranean Fish Stew
Mediterranean Fish Stew features cod, potatoes, tomatoes, carrots, celery, onions, garlic, anchovies, and fresh herbs. It is a flavorful and healthy dish.
Servings: 6
Ingredients
- 4 cloves garlic
- 1/2 teaspoon salt divided
- 4 anchovies
- 4 sprigs parsley
- 1 sprig thyme
- 1 bay leaf
- 2 tablespoons olive oil
- 1 medium carrot chopped
- 1 stalk celery chopped
- 1 large onion chopped
- 1 can tomatoes diced or crushed, 28 ounces
- 1 quart water
- 1 pound red potatoes quartered
- 1 small zucchini sliced into medallions
- 1/4 teaspoon pepper
- 1 - 1 1/2 pounds cod cut into chunks
Instructions
- Grate garlic with a microplane, or finely chop. In a small, flat dish mash garlic and 1/4 teaspoon salt into a paste with a fork or the back of a spoon, mash anchovies into garlic paste; set aside.
- Tie parsley, thyme and bay leaf together with kitchen string; set aside.
- In a large heavy soup pot or Dutch oven heat olive oil over medium heat, add carrot, celery, onion and remaining 1/4 teaspoon salt and cook, stirring often, until onion is tender, about 5 minutes. Add garlic and anchovy mixture and cook 1 minute. Add tomatoes and cook until tomatoes are hot, about 5 minutes,
- Add water, potatoes, zucchini, herbs and pepper; cook until potatoes and zucchini are tender, 25-30 minutes. With the soup at a simmer (not boiling) add fish and cook 5-10 minutes or until fish is cooked through. Remove herbs and serve.