Mediterranean Fish Stew
My Gut Feeling
My Gut Feeling
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 2014 By Joana Leave a Comment
  • 15 mins Cook time
  • 45 mins Total time
  • 1 hour Author: My Gut Feeling Serves: 3 Ingredients 500gr
  • /1 lb monkfish fillet, cut into strips OR assorted fish and seafood (see notes below) 4 tbsp olive oil 1 garlic clove, crushed with skin 1 bay leaf 3 medium potatoes, sliced into 1cm/half-inch thick slices 3 medium tomatoes, chopped 1 medium red or yellow bell pepper, cored, seeded and sliced 1 cup water 1 cup dry white wine 3 tbsp fresh parsley, shopped pinch of sea salt pinch of oregano (optional) 1 tsp turmeric (optional) Instructions Heat the olive oil with the bay leaf and garlic clove in a large deep pan over medium–high heat. Remove the garlic clove and reduce the heat to medium. Add a first layer of potatoes, a second of bell peppers and a third of tomatoes. Finish with the fish (and seafood, optional) on top. Add the water and wine and bring to a boil. Sprinkle with salt, parsley, turmeric (optional) and oregano (optional). Simmer for 40 minutes or until potatoes are done (prick them with a knife). Remove from the heat and serve, ladling the broth over the plate after serving. Notes You can choose any kind of fish. I suggest these 3 types of fish fillet or steak:- a lean whole firm-textured fish such as monkfish (used in this recipe) or hake;- an oily fish such as mackerel or tuna;- ready-to-eat dry codfish (bacalhau).+- shrimp, mussels, squid (optional). 3.2.2807



Log in or Register to write a comment.