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Quick Mediterranean Fish Stew
70% authentic · Mediterranean-inspired
A simplified, quicker version of a classic fish stew, using readily available white fish and aromatic Mediterranean flavors like tomatoes, olives, and herbs.
Ingredients
- Olive oil2 tablespoons
- Garlic cloves, minced3
- Canned diced tomatoes1 (14.5 ounce) can
- Vegetable or fish broth3 cups
- Kalamata olives, pitted and halved1/2 cup
- Dried oregano1 teaspoon
- Red pepper flakes1/4 teaspoon
- Cod or tilapia fillets, cut into 1-inch pieces1.5 lbs
- Saltto taste
- Black pepperto taste
- Fresh basil leaves, torn (for garnish)1/4 cup
Steps
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add garlic and cook until fragrant, about 30 seconds.
- 2
Stir in diced tomatoes (with their juice), broth, olives, oregano, and red pepper flakes. Bring to a simmer.
- 3
Season the broth with salt and pepper.
- 4
Gently add the fish pieces to the simmering broth. Cook for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
- 5
Ladle the stew into bowls. Garnish with fresh basil leaves and serve immediately.
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