Matalote
A flavorful fish stew with herbs, mushrooms, and red wine, perfect for seafood lovers seeking a hearty, aromatic dish with rich, savory notes.
Ingredients
Instructions
- Cut the whitefish into serving pieces and place in a heavy pot with a tight lid.
- Add chopped onions, parsley, sliced mushrooms, whole thyme, salt, pepper, and spices to the pot.
- Pour enough red wine to almost cover the ingredients.
- Cover and simmer until the fish is cooked through and flavors meld, approximately 40 minutes.
Tips & Substitutions
For a richer flavor, consider adding a splash of lemon juice or a bay leaf while simmering. If you don't have whole thyme, use 1/3 the amount of dried thyme. You can substitute whitefish with another firm fish like cod or tilapia. For a twist, try incorporating saffron for added depth. This dish can also benefit from a pinch of cayenne for heat.
Serving Suggestions
Serve Matalote hot, garnished with additional chopped parsley. It pairs beautifully with crusty bread or a side of rice to soak up the flavorful broth. For a complete meal, consider serving alongside a fresh salad or steamed vegetables. This dish complements Mediterranean recipes perfectly.
Storage & Reheating
Store leftover Matalote in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of water or wine to maintain moisture. Avoid microwaving as it can overcook the fish.
Nutrition & Diet Analysis (per serving)
Each serving of Matalote contains roughly 323 calories, with 16g protein, 46g carbohydrates, and 12g fat. It is an excellent source of vitamin C (269% of the Daily Value), iron (106% of the Daily Value), and dietary fiber (71% of the Daily Value), and a good source of calcium. At about 323 calories per serving, it is a lighter, protein-rich choice.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish fillets for this recipe?
Yes, you can use frozen fish fillets, but ensure they are fully thawed before cooking. This allows for even cooking and better flavor absorption. Pat them dry to remove excess moisture, which can dilute the sauce.
What type of red wine should I use?
A dry red wine such as Merlot or Pinot Noir works best for Matalote. These wines enhance the dish's flavors without overpowering the delicate fish. Avoid sweet wines, as they can alter the dish's intended taste.
Can I add other seafood to this dish?
Absolutely! You can enhance Matalote by adding shrimp or mussels for a more diverse seafood experience. Just make sure to adjust the cooking time slightly to accommodate the added ingredients, ensuring everything is cooked through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).