Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat; add onions and celery, cooking until softened and slightly golden (7-8 minutes).
- Stir in garlic and red pepper flakes; sauté for 1 minute, then add tomato paste and caramelize briefly.
- Pour in crushed tomatoes and broth; stir to combine, then add olives, capers, bay leaf, and thyme. Season with salt and pepper and simmer for 30 minutes.
- Prepare the herb oil by heating olive oil with smashed garlic until fragrant; strain into a bowl and mix in parsley and basil.
- Add fish pieces and cooked orzo to the stew; simmer for another 5-7 minutes until fish is opaque and flaky.
- Serve the stew in bowls, drizzled with herb oil, topped with Parmesan cheese, and with toasted bread on the side.
Nutrition
Calories: 410kcalCarbohydrates: 45gProtein: 35gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 755mgPotassium: 1200mgFiber: 5gSugar: 6gVitamin A: 10IUVitamin C: 25mgCalcium: 15mgIron: 15mg
Notes
This dish is perfect for cozy dinners and pairs wonderfully with crusty bread!
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