Skip to main content

Meat and Seafood

Provencal Fish Stew
1 1/2 oz Thin sole fillets
2 tablespoon Extra virgin olive oil
2 whole Garlic clove, minced
28 oz Canned diced tomatoes, drained
1/8 oz Dried whole bay leaves, about 2
3/4 teaspoon Dried oregano
3/4 teaspoon Anise seed
1/4 teaspoon Marjoram, dried
1/4 teaspoon Dried thyme
1/4 teaspoon Salt
1/8 teaspoon Black pepper, freshly ground
3/4 cup White wine, dry
1 1/2 tablespoon Capers
1/4 teaspoon Sugar
2 tablespoon Parmesan cheese, grated
+ Add to Shopping List
Provencal Fish Stew

Provencal Fish Stew

Provencal Fish Stew
  • Servings:Serves 4 to 12
  • Prep Time:8 minutes
  • Cook Time:10 minutes
1. Cut fish (or cod, hake, or haddock) into bite-size pieces. Set aside.
2. In a large, heavy skillet, heat the oil over medium heat. Add the garlic, stirring until softened, 1 to 2 minutes.
3. Add the tomatoes, bay leaves, oregano, anise or fennel, tarragon, marjoram, thyme, salt, and pepper. Stir to distribute the herbs.
4. Add the wine, stir, and cover the skillet. Simmer for 5 minutes.
5. Add the fish and capers; cover and simmer another 5 minutes.
6. Check for seasoning; add additional salt and pepper if desired. If the sauce tastes acidic, add sugar.
7. Divide the fish into soup bowls. Evenly sprinkle each serving with Parmesan cheese, if desired.
Source: Hannaford fresh Magazine, September - October 2006