Mediterranean Fish Stew Recipe
Ingredients
| Broth | ||
| Fish head | 1 Large | |
| Bay Leaf | 1 | |
| Onion | 1 Medium, chopped | |
| Salt | 1/2 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| Water | 6 Cup (16 tbs) | |
| Stew | ||
| Onion | 1 Large, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| White wine | 1 Tablespoon | |
| Water | 1 Tablespoon | |
| Potatoes | 3 Medium, peeled | |
| 1 pound whitefish fillets, cut into cubes | ||
| Lemon juice | 2 Tablespoon | |
| Tomatoes | 3 Medium, chopped | |
| 1/4 cup stuffed green olives | ||
| Capers | 1 Tablespoon | |
| Salt and white pepper to taste | ||
| Chopped parsley (garnish) | ||
Directions
Combine broth ingredients in 4-quart saucepan; simmer 1 hour.
Strain; reserve broth.
Meanwhile, cook onion and garlic in wine and water until soft.
Add broth and potatoes; simmer 30 minutes.
While potatoes are cooking, sprinkle fish with lemon juice; add to broth 10 minutes before end of cooking time.
After 5 minutes add tomatoes, olives, and capers.
Season to taste; sprinkle with parsley.
Strain; reserve broth.
Meanwhile, cook onion and garlic in wine and water until soft.
Add broth and potatoes; simmer 30 minutes.
While potatoes are cooking, sprinkle fish with lemon juice; add to broth 10 minutes before end of cooking time.
After 5 minutes add tomatoes, olives, and capers.
Season to taste; sprinkle with parsley.
Chef
