Quick Weeknight Fish Stew with Olives

1. Sauté Shallots and Garlic

Start by heating 3 tablespoons of olive oil in a large, heavy-bottomed pot or skillet over medium-high heat. Add the shallots and three cloves of garlic, seasoning them with a pinch of salt and freshly ground black pepper. Cook for about four minutes, stirring occasionally, until the shallots are browned and the garlic is toasted to a fragrant perfection.

2. Add Wine and Spices

Next, incorporate the crumbled chiles and thyme into the mix, followed by the dry white wine. Allow this to simmer for about four minutes, or until the wine has reduced by half. This reduction intensifies the flavors, creating a savory foundation for your stew.

3. Create Tomato Broth

Crush the tomatoes directly into the pot and add 4 cups of water. Season with salt and black pepper to taste. Let the mixture simmer for 15 to 20 minutes. During this time, the tomatoes will break down, creating a rich and flavorful broth that thickens slightly and melds beautifully with the other ingredients.

4. Cook the Seafood

Once the broth is ready, add the shrimp, fish, and mussels to the pot. Cover and cook for about five minutes, checking that the mussels have opened. Continue to cook for an additional 6 to 8 minutes until the shrimp turn pink and the fish becomes opaque.

5. Finish with Olives and Herbs

Stir in the coarsely chopped olives and remove the pot from heat. The olives add a delightful brininess that complements the seafood perfectly. For the finishing touch, combine the remaining garlic with your choice of chopped herbs. Season with salt and black pepper.