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Meat and Seafood

Provencal Fish Stew
1(1.5 oz.) pkg. thin sole fillets
2 Tbsp. extra-virgin olive oil
2 cloves garlic, minced
1 (28 oz.) can diced tomatoes, drained
1/8 tsp. dried bay leaves, about 2
3/4 tsp. dried oregano
1 3/4 tsp. anise seed
1/4 tsp. dried marjoram
1/4 tsp. dried thyme
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
3/4 cup dry white wine, room temperature
1 1/2 Tbsp. capers
1/4 tsp. sugar
2 Tbsp. parmesan cheese, grated
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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