Ingredients with Measurements:
- 1 lb. mixed fish (such as cod, halibut, and shrimp), cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 can diced tomatoes (14 oz.)
- 1 cup dry white wine
- 1 cup fish or vegetable broth
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- Salt and pepper, to taste
- 2 tbsp. olive oil
- 2 tbsp. chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and sauté for 2-3 minutes until softened.
3. Add the red bell pepper and continue to sauté for another 2-3 minutes.
4. Add the diced tomatoes, white wine, fish or vegetable broth, dried oregano, and dried thyme to the pot.
5. Bring the mixture to a simmer and let cook for 10-15 minutes until the vegetables are tender and the flavors have melded together.
6. Add the mixed fish to the pot and let cook for 5-7 minutes until the fish is cooked through.
7. Season with salt and pepper to taste.
8. Serve the stew hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 12g
- Protein: 25g
- Sodium: 600mg
Substitutions for ingredients:
- Any firm white fish can be used in place of the mixed fish.
- Fresh oregano and thyme can be used in place of dried.
Variations:
- Add diced potatoes or carrots for a heartier stew.
- Use chicken or vegetable broth instead of fish broth.
- Add a pinch of red pepper flakes for a spicier stew.
Tips and tricks:
- Use a variety of fish for a more interesting flavor and texture.
- Serve the stew with crusty bread for dipping.
- Make sure to not overcook the fish to prevent it from becoming tough.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot on the stove over medium heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a sprig of fresh parsley on top.
Garnishes:
- Chopped fresh parsley
Pairings:
- Crusty bread
- White wine
Suggested side dishes:
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the stew is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the fish is overcooked, it will become tough and rubbery.
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:
- Istrian cuisine is heavily influenced by Italian and Croatian cuisine, as the region is located on the Adriatic Sea and has a long history of trade and cultural exchange.
Flavor profiles:
- The stew is savory and slightly acidic from the tomatoes and white wine, with a hint of sweetness from the red bell pepper.
Serving suggestions:
- Serve the stew hot with crusty bread for dipping.
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Region: Croatian