Ingredients with Measurements:
- 1 lb. white fish fillets, cut into 2-inch pieces
- 1 lb. shrimp, peeled and deveined
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cups canned diced tomatoes
- 2 cups fish stock
- 1/4 cup white wine
- 2 tbsp. olive oil
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
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 fragrant.
3. Add the red and green bell peppers and sauté for another 2-3 minutes until softened.
4. Add the canned diced tomatoes, fish stock, white wine, dried oregano, and dried thyme. Stir to combine.
5. Bring the mixture to a simmer and let cook for 10-15 minutes until the flavors have melded together.
6. Add the white fish fillets and shrimp to the pot and let cook for another 5-7 minutes until the fish is cooked through and the shrimp are pink and opaque.
7. Season the stew with salt and pepper to taste.
8. Ladle the stew into bowls and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 8g
Carbohydrates per serving: 12g
Protein per serving: 30g
Substitutions for ingredients:
- Any white fish fillets can be used in place of the recommended fish.
- Chicken or vegetable stock can be used in place of the fish stock.
- Red wine can be used in place of the white wine.
Variations:
- Add chopped potatoes or sweet potatoes to the stew for a heartier meal.
- Use a variety of seafood such as mussels, clams, or scallops in place of the shrimp.
- Add a can of drained and rinsed chickpeas for added protein.
Tips and tricks:
- Make sure to not overcook the seafood as it can become tough and rubbery.
- Serve the stew with crusty bread for dipping.
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 over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley, lemon wedges
Pairings:
Crusty bread, white wine
Suggested side dishes:
Green salad, roasted vegetables
Troubleshooting advice:
If the stew is too thin, let it simmer for a few more minutes until it thickens up. If it is too thick, add more fish stock or water to thin it out.
Food safety advice:
Make sure to properly store any leftovers and reheat them to an internal temperature of 165°F before consuming.
Food history:
Maribo Fish Stew is a traditional Danish dish that originated in the town of Maribo on the island of Lolland.
Flavor profiles:
Savory, tangy, slightly sweet
Serving suggestions:
Serve the stew as a main course for a cozy dinner at home.
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