Mediterranean Fish Stew
Aromatic seafood medley in a rich tomato and herb broth
Ingredients
Instructions
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Prepare the seafoodRinse all seafood under cold water. Pat the fish dry with paper towels and season with salt and pepper. Clean the mussels by scrubbing their shells and removing the beards. Discard any mussels that remain open when tapped.
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Sauté the aromaticsHeat olive oil in a large, heavy-bottomed pot over medium heat. Add the onions, garlic, and fennel, and sauté for 5-6 minutes until softened but not browned. Add the red bell pepper and cook for another 2 minutes.
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Build the basePour in the white wine and let it simmer for 2 minutes to reduce slightly. Add the diced tomatoes, fish stock, bay leaves, and saffron if using. Bring to a gentle boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld.
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Cook the seafoodAdd the firm white fish pieces to the simmering broth and cook for 3 minutes. Gently add the shrimp and mussels, cover the pot, and cook for another 4-5 minutes until the fish is opaque, the shrimp are pink, and the mussels have opened. Discard any mussels that remain closed.
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Season and serveRemove the bay leaves. Taste the broth and adjust seasoning with salt and pepper as needed. Sprinkle with fresh parsley. Serve hot in deep bowls with crusty bread on the side for dipping into the flavorful broth.
Nutritional Information
310
Calories
per serving
32
Protein
g per serving
15
Carbohydrates
g per serving
12
Total Fat
g per serving
2.5
Saturated Fat
g per serving
3
Fiber
g per serving
6
Sugar
g per serving
720
Sodium
mg per serving
45
Vitamin C
% daily value
15
Iron
% daily value
Mediterranean Fish Stew is Also Known As
Bouillabaisse, Cioppino, Zuppa di Pesce, Cacciucco, Bourride or Brodetto
