Greek Fisherman’s Stew
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Ingredients
- 3tablespoons extra-virgin olive oil
- 1medium onion, diced
- 6cloves garlic, sliced thin
- 1small head fennel, diced
- ¼teaspoon red chile flakes, or to taste
- 2large beefsteak tomatoes, cored and chopped, with their juices
- 1teaspoon sea salt, or to taste
- 1cup dry white wine
- ½pound Yukon Gold potatoes, peeled and diced
- Ground black pepper
- 1tablespoon lemon juice
- 2pounds wild striped bass fillets, skinned, cut in 12 pieces
- 6basil leaves, torn
- 1cup mayonnaise seasoned with 1½ teaspoons sriracha or other hot sauce (optional)
Nutritional analysis per serving (6 servings)
304 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 29 grams protein; 1142 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Warm oil in a 4-quart saucepan or casserole over medium heat. Stir in onion and garlic and cook until soft but not brown. Add fennel and cook a few minutes, until softened. Stir in chile flakes. Add tomatoes and salt, cover and cook on medium about 10 minutes.
- Step 2
Stir in wine and 2½ cups water, bring to a simmer, add potatoes and cook another 6 minutes or so, until potatoes are tender. Check seasonings, adding salt and pepper to taste. Add lemon juice.
- Step 3
Season fish pieces with salt and pepper, place them in the stew and simmer on low, covered, until fish is just cooked through, about 5 minutes. Meanwhile, warm 6 generous soup plates.
- Step 4
When fish is done, remove it to the warm soup plates. Remove pot from heat, stir in basil, just to wilt it, and divide soup among the 6 plates. Serve spiced mayonnaise alongside if desired.
Private Notes
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Comments
Fabulous--my favorite fish dish now. Three suggestions: potatoes need much more cooking time. Add at an earlier step. Next time I'm slicing the fennel rather than chopping it to distinguish it from the chopped onion and to announce itself. I added saffron, which was a great earlier suggestion. Oh, and cod worked great.
Excellent. Used black cod as striped bass was unavailable. Paired beautifully with an Austrian Riesling, as suggested. Simmered the potatoes for more like 30 minutes rather than 6 to get them to the right texture before adding the fish. Next time I might double the potatoes -- they seemed disproportionately scarce.
This was really delicious! A perfect dish for a relaxed summer dinner since it doesn't require turning on the oven. Added bonus is that the broth can be prepared in advance and the fish added just a few minutes in advance. Great to prepare for dinner guests since it allows you to spend more time with them, and less in the kitchen!
I think the recipe would work well with any firm white-fleshed fish.
I made this fabulous stew tonight using only two substitutions: celery for the fennel and halibut for the fish. It was blissful. The halibut is an amazing fish for this as it holds together but also flakes. This is a keeper.
Love this recipe and thanks all for the tip to add potatoes earlier. I made this with halibut and it was perfect! Moist and firm, and the light flavors from the stew allowed the halibut to shine.
Really enjoyed this. It was very light even with the potatoes. Used half fingerling and half red potatoes. Agree that potatoes take more time to cook. I used cod and it was excellent.