Mediterranean Fish Stew

This Mediterranean Fish Stew is a fragrant and hearty dish that brings the coast to your table. It features firm white fish fillets gently poached in a rich broth of clam juice, chicken stock, and dry white wine. The base is built with sautéed onions, garlic, and ripe plum tomatoes, infused with the delicate, earthy notes of saffron and fresh tarragon. The result is a silky, flavorful stew with a perfect balance of acidity and sweetness. It’s an elegant yet simple meal that feels special enough for a dinner party but quick enough for a weeknight. Serve it hot with crusty bread to soak up the delicious sauce.

Cooking Method: Baking, Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 817.1

Description

This Mediterranean Fish Stew is a fragrant and hearty dish that brings the coast to your table. It features firm white fish fillets gently poached in a rich broth of clam juice, chicken stock, and dry white wine. The base is built with sautéed onions, garlic, and ripe plum tomatoes, infused with the delicate, earthy notes of saffron and fresh tarragon. The result is a silky, flavorful stew with a perfect balance of acidity and sweetness. It’s an elegant yet simple meal that feels special enough for a dinner party but quick enough for a weeknight. Serve it hot with crusty bread to soak up the delicious sauce.

Directions

1
In a medium skillet, melt the unsalted butter over medium heat.
2
Add the chopped onion and minced garlic; sauté until the onion is soft and translucent, about 5 minutes.
3
Transfer the onion mixture to a 3-quart clay pot or a Dutch oven.
4
Add the clam juice, chicken broth, dry white wine, chopped plum tomatoes, 1 teaspoon of the tarragon, and the crushed saffron to the pot. Stir to combine.
5
Cover the pot and place it in a cold oven.
6
Set the oven temperature to 450°F (232°C) and cook for 20 minutes.
7
Remove the pot from the oven.
8
Gently place the fish fillets into the stew, ensuring they are submerged in the liquid.
9
Cover the pot and return it to the oven.
10
Cook until the fish is opaque and flakes easily with a fork, about 5 to 12 minutes depending on thickness.
11
Remove from the oven and season with salt and black pepper to taste.
12
Ladle the stew into 4 serving bowls.
13
Garnish with the remaining 1 teaspoon of tarragon and the toasted sliced almonds before serving.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 817.1kcal

% Daily Value *
Total Fat 26.3g41%
Saturated Fat 6.9g35%
Cholesterol 224.6mg75%
Sodium 999.1mg42%
Total Carbohydrate 33.9g12%
Dietary Fiber 8.9g36%
Sugars 6.7g
Protein 97.8g196%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mediterranean, fish stew, saffron, white fish, clam juice, tarragon, plum tomatoes, dutch oven, seafood, easy dinner, healthy, protein, wine, comfort food, quick meal, almonds, garlic, onion, broth, simmered

Read it online: https://www.chefs-mate.com/recipe/mediterranean-fish-stew/