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Sicilian Fish Stew

Sicilian Fish Stew

Discover the magic of Sicilian Fish Stew, a hearty dish bursting with Mediterranean flavors. Perfect for cozy meals or dinner parties. Try it tonight!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, diced
  • 1 tablespoon minced garlic
  • 1 teaspoon red pepper flakes
  • 1/4 cup tomato paste
  • 800 g crushed tomatoes
  • 500 ml fish stock
  • 200 g Kalamata olives, sliced
  • 2 tablespoons capers
  • 1 bay leaf
  • 3 sprigs thyme
  • 350 g cooked orzo pasta
  • 900 g white fish fillets, cut into 5cm pieces
  • to taste salt and pepper

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Small saucepan
  • Bowls for prep
  • Bowl for herb oil

Method
 

  1. Heat olive oil in a large pot over medium-high heat. Add onion and celery, cooking until softened for 7-8 minutes.
  2. Add minced garlic and red pepper flakes, stirring for 1 minute. Then add tomato paste and cook for an additional minute.
  3. Pour in crushed tomatoes and fish stock. Add olives, capers, bay leaf, and thyme. Season with salt and pepper, bring to a boil, then reduce heat and simmer for 30 minutes.
  4. In a small bowl, combine parsley and basil. Heat olive oil with crushed garlic until golden, then pour over the herbs and let cool.
  5. Stir in cooked orzo and fish pieces to the stew, simmer for an additional 5 minutes until fish is opaque and flaky.

Nutrition

Calories: 450kcalCarbohydrates: 55gProtein: 25gFat: 18gSaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 15IUVitamin C: 25mgCalcium: 10mgIron: 15mg

Notes

Use the freshest fish for the best flavor. Don’t rush the simmering, as this builds depth of flavor. Always taste and adjust seasoning at the end. For leftovers, store in an airtight container in the fridge for up to 3 days. Reheat gently, adding liquid if needed.
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