Mediterranean Fish Stew


4 cloves garlic
1/2 teaspoon salt, divided
4 anchovies
4 sprigs parsley
1 sprig thyme
1 bay leaf
2 tablespoons olive oil
1 medium carrot, chopped
1 stalk celery, chopped
1 large onion, chopped
1 can tomatoes, diced or crushed, 28 ounces
1 quart water
1 pound red potatoes, quartered
1 small zucchini, sliced into medallions
1/4 teaspoon pepper
1 - 1 1/2 pounds cod, cut into chunks


Grate garlic with a microplane, or finely chop. In a small, flat dish mash garlic and 1/4 teaspoon salt into a paste with a fork or the back of a spoon, mash anchovies into garlic paste; set aside.
Tie parsley, thyme and bay leaf together with kitchen string; set aside.
In a large heavy soup pot or Dutch oven heat olive oil over medium heat, add carrot, celery, onion and remaining 1/4 teaspoon salt and cook, stirring often, until onion is tender, about 5 minutes. Add garlic and anchovy mixture and cook 1 minute. Add tomatoes and cook until tomatoes are hot, about 5 minutes,
Add water, potatoes, zucchini, herbs and pepper; cook until potatoes and zucchini are tender, 25-30 minutes. With the soup at a simmer (not boiling) add fish and cook 5-10 minutes or until fish is cooked through. Remove herbs and serve.


Mediterranean Fish Stew features cod, potatoes, tomatoes, carrots, celery, onions, garlic, anchovies, and fresh herbs. It is a flavorful and healthy dish.


6 servings


Thursday, February 16, 2017 - 4:25pm


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