Fish Stew
A delicate and flavorful dish where the fish remains tender and the broth is light, fresh, and full of taste.
Recipe Information
⏱ Preparation: 20 min
🔥 Cooking: 30 min
⌛ Total: 50 min
⚙️ Difficulty: Easy
🍽 Servings: 4
🐟 Course: Main Course
Equipment
- Dutch oven
- Chef's knife
- Cutting board
Ingredients
- 600 g white fish (cod, pollock, or similar)
- 2 tomatoes
- 1 onion
- 200 ml fish or vegetable stock
- 1 tablespoon vegetable oil
- Salt and black pepper
Instructions
- 1. Cut the fish into evenly sized pieces and keep refrigerated until needed.
- 2. Thinly slice the onion and dice the tomatoes.
- 3. Heat a drizzle of oil in a Dutch oven over medium heat.
- 4. Sauté the onion for 3 to 4 minutes until soft and translucent.
- 5. Add the tomatoes and cook for 5 minutes to create the base of the sauce.
- 6. Pour in the stock, season lightly with salt, and bring to a gentle simmer.
- 7. Carefully add the fish pieces, avoiding excessive stirring.
- 8. Simmer gently for 10 to 15 minutes until the fish is cooked through while remaining tender and intact.
- 9. Adjust the seasoning before serving.
Chef's Tip
Finish with a squeeze of fresh lemon juice to brighten the flavors.
Mistakes to Avoid
Stirring too vigorously. Fish is delicate and can easily break apart.
Serving Suggestions
Serve with steamed rice or seasonal vegetables.
The Spirit of This Recipe
A simple, light, and comforting dish that celebrates the freshness of quality ingredients.
