Fish Stew

  • 25 Nov - 01 Dec, 2017
  • Mag The Weekly
  • Cookery


· 6tbsp olive oil

· 1 medium onion, chopped

· 3 large garlic cloves, minced

· 2/3 cup fresh parsley, chopped

· 1½ cups chopped tomato

· 2tsp tomato paste (optional)

· 8oz. of fish stock

· ½ cup rice vinegar

· 1½ lb fish fillets (use a firm white fish such as halibut, cod, red snapper, or sea bass), cut into 2-inch pieces

· A pinch of dry oregano

· A pinch of dry thyme

· 1/8 tsp tabasco sauce, or more to taste

· Salt and ground black pepper, to taste


Heat olive oil in a large thick-bottomed pot over medium-high heat. Add onion and sauté for about four minutes then add the garlic and cook for another minute. Add parsley and stir for two minutes then add tomato and tomato paste, and gently cook for 10 minutes or so. Add fish stock, rice vinegar and fish. Bring to a simmer until the fish is cooked through and easily flakes apart, for about three to five minutes. Add seasoning and salt to taste. Ladle into bowls and serve. Fish stew will taste great with crusty bread for dipping in the hot broth.