Fish Stew with Zucchini Bruschetta
Since I am always looking for ways to incorporate more fish into our diets, my brain is usually working overtime to come up with different recipes that are delicious and healthy at the same time.
I wanted to do a simple fish stew that is a bit French and Italian at the same time. I sauteed the fish lightly and added the onions and garlic. For extra flavor, I used parsley and my favorite herb that goes so well with fish- dill. Tomato paste makes this fast stew taste like it has been on the stove for hours.
The most important ingredient in this dish (besides the fish) is the fish stock. I was able to find it at Whole Foods and I believe it is available in most grocery store. If you can’t find it, don’t worry- use chicken stock instead but I have to say, the fish stock provides a great flavor to this simple dish. I added potatoes to make this stew a bit more substantial. I was initially thinking of serving a salad with the dish but then decided to come up with a zucchini pesto and served it on top of some toasted bread- that is the Italian part of the meal.
My daughter loved the stew including the zucchini pesto bruschetta. My husband and I opened a Pinto Noir and enjoyed a lovely dinner.
Try this quick, delicious fish stew for dinner next time you feel like eating fish…
- 1 pound cod, cut into 3 to 4 inches pieces
- 2 tablespoons extra virgin olive oil
- Salt
Heat a heavy saucepan with the olive oil on high heat. Add the fish pieces in two or three batches. Cook the fish about a minute or two on each side and sprinkle salt. Take out and keep aside.
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 1/3 cup flat leaf parsley, chopped
- ¼ cup dill, chopped
- 2 tablespoons tomato paste
- ¾ cup dry, crisp white wine
- 1 cup tomato sauce
- 2 cups fish stock
- 4-5 medium yellow potatoes, peeled and cut in half
- Salt
Reheat the same pan and add one tablespoon olive oil. Add the onion and garlic. Saute on medium heat for 3 to 4 minutes. Add the parsley and dill. Saute for 1 to 2 minutes. Add the tomato paste and cook for a minute. Add the white wine and scrape all the stuck on brown bits with a wooden spoon. Add the tomato sauce and fish stock. Add the potatoes. Bring to a boil and lower the heat while the broth still simmers. Cook for 15 to 20 minutes till the broth consistency is between a stew and a soup and potatoes are tender. Add the fish pieces right before serving. Cook for 5 minutes or till the pieces are fully cooked. Taste for seasonings and add salt if necessary.
Serve with toasted baguette slices topped with zucchini pesto.
