Ingredients with Measurements:
- 1 lb firm white fish fillets, cut into chunks
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 red bell pepper, diced
- 1 can diced tomatoes (14 oz)
- 2 cups fish or chicken broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp paprika
- Salt and pepper, to taste
- 2 tbsp olive oil
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven or large pot over medium heat.
2. Add the onion and garlic and sauté until softened, about 3 minutes.
3. Add the carrots, celery, and red bell pepper and sauté for another 5 minutes.
4. Add the diced tomatoes, fish or chicken broth, thyme, oregano, paprika, salt, and pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and add the fish chunks.
6. Cover the pot and simmer for 15-20 minutes, or until the fish is cooked through and the vegetables are tender.
7. Taste and adjust seasoning as needed.
8. Serve hot with crusty bread or over rice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, high heat for boiling, low heat for simmering.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 240
Fat: 10g
Carbohydrates: 14g
Protein: 24g
Sodium: 750mg
Fiber: 4g
Sugar: 7g
Substitutions for ingredients:
- Any firm white fish can be used, such as cod, halibut, or haddock.
- Fresh tomatoes can be used instead of canned.
- Any type of broth can be used, such as vegetable or beef.
Variations:
- Add other vegetables such as potatoes, zucchini, or green beans.
- Use different herbs and spices such as rosemary, basil, or cumin.
- Add a splash of white wine or lemon juice for extra flavor.
Tips and tricks:
- Make sure to cut the fish into even-sized chunks so they cook evenly.
- If the stew is too thick, add more broth or water to thin it out.
- If the stew is too thin, let it simmer uncovered for a few more minutes to thicken.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls and garnish with fresh herbs such as parsley or cilantro.
Garnishes:
Fresh herbs such as parsley or cilantro.
Pairings:
Serve with crusty bread or over rice.
Suggested side dishes:
A simple green salad or roasted vegetables.
Troubleshooting advice:
- If the fish is overcooked, it will become tough and rubbery. Make sure to check it frequently while simmering.
- If the stew is too salty, add more broth or water to dilute it.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Braised fish stews are a common dish in many coastal regions around the world, including the Mediterranean and South America.
Flavor profiles:
This stew is savory and slightly sweet with a hint of smokiness from the paprika.
Serving suggestions:
Serve hot with crusty bread or over rice.
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