60 minutes
A warm and hearty fish stew with white fish, tomatoes, garlic, and a bouquet garni that brings the flavors of the Mediterranean coast to your kitchen.
Garlic Clove, mashed into paste with salt
each
Anchovy Fillets, minced
each
Large Onion, roughly chopped
each
Celery Rib, chopped
each
Medium Carrot, chopped
each
Olive Oil, none
tablespoons
Canned Chopped Tomatoes, none
0 oz
New Potatoes, diced
0 oz
Bouquet Garni, made with bay leaf, orange zest, thyme, parsley, dried red chile
0 bundle
White Fish (like Halibut Or Cod), cut into chunks
0 oz
1. Prepare Garlic-Anchovy Paste
Mash garlic cloves with a pinch of salt to form a paste, then mix in minced anchovy fillets.
2. Sauté Vegetables
In a large soup pot, heat olive oil over medium heat and sauté the onion, celery rib, and carrot with a sprinkle of salt until tender, about 5 minutes.
3. Add Garlic-Anchovy Paste and Tomatoes
Stir in the garlic-anchovy paste until fragrant, then add canned chopped tomatoes and let them simmer.
4. Simmer with Potatoes and Bouquet Garni
Pour in a quart of water, add diced new potatoes and the bouquet garni, and let everything simmer gently, partially covered, for about 30 minutes.
5. Add and Cook Fish
Season chunks of white fish with salt and pepper, add to the stew, and let it simmer gently until the fish is cooked through, about 5-10 minutes.
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