Mimi's Italian Fish Stew
Ingredients
- 2 tbsp extra virgin olive oil
- 1 [2-oz] can oil-packed anchovies filets loosely chopped
- ½ teaspoon crushed red pepper flakes
- ¼ cup halved and thinly sliced shallot or 1 large shallot
- 1 cup leeks rinsed well, halved and thinly sliced (or 1 large leek)
- 6 cloves garlic minced
- 2 cups dry white wine
- 1 [28-ounce] can crushed italian tomatoes I use Pomi brand
- 2 cups seafood stock
- 2.5 cups large diced yellow potatoes
- 1 cup loosely chopped celery celery leaves included
- ½ cup pitted picholine olives drained
- 2 teaspoons dried oregano
- 1 teaspoon onion powder
- ¼ cup freshly chopped parsley leaves
- 1/2 teaspoon kosher salt , plus more to taste
- ½ teaspoon black pepper
- 1 pound white flakey fish skin and bones removed and cut into 2 inch pieces (halibut or cod are my favorite to use)
- 1 tablespoon fresh squeezed lemon juice
Instructions
- Heat olive oil in a large pot or dutch oven of medium heat. Add the anchovies, red pepper flakes, shallot, leek and garlic and cook, stirring and mashing the anchovies until the turn into a paste and the onions are tender, about 5 minutes.
- Add 1 cup of white wine and increase the heat to medium high. Cook until the wine has reduced by half, about 3 minutes.
- Add the crushed tomatoes, seafood stock, potatoes, celery, olives, oregano, onion powder, parsley, salt, pepper, and the remaining cup of white wine and bring to a boil. Once boiling, reduce the heat to a simmer and cook, uncovered, for 5 minutes so that the potatoes are slightly tender.
- Add the fish and stir to combine. Continue to cook, uncovered and simmering, until the fish is just cooked through, 4 to 5 more minutes.
- Stir in the lemon juice and add more salt and pepper to taste, if desired.