Mendocino Fish Stew
Mendocino Fish Stew offers a vibrant medley of fresh fish, tomatoes, olives, and herbs, perfect for seafood lovers seeking a flavorful, hearty dish with Mediterranean flair.
Ingredients
- 2 c. minced red onions
- 1/4 c. olive oil ⓘ
- 2 Tbsp. minced garlic ⓘ
- 1 1/2 lb. fish (snapper or rockfish), cut into 2 inch squares ⓘ
- 1 c. dry white wine ⓘ
- 2 Tbsp. green peppercorns
- 2/3 c. whole canned tomatoes ⓘ
- 1/3 c. pimiento stuffed olives, sliced ⓘ
- 4 Tbsp. fresh basil, chopped ⓘ
- 1/3 c. pitted black olives, sliced ⓘ
- cooked small red potatoes, cut into quarters
- cooked rice or noodles ⓘ
- freshly ground black pepper ⓘ
- 1/4 c. chopped parsley ⓘ
Instructions
- Saute minced red onions in olive oil for 5 minutes over medium heat.
- Add minced garlic and stir briefly.
- Turn up heat and add the fish, tossing to partially cook all sides.
- Add dry white wine and simmer for 1 minute, turning the fish.
- Add green peppercorns, canned tomatoes, and sliced olives, then simmer for 1 minute.
- Stir in chopped fresh basil.
- In heated bowls, place cooked small red potatoes and cooked rice or noodles.
- Spoon the fish and some of the pan liquid into each bowl.
- Grind black pepper over the top and sprinkle with chopped parsley.
Tips & Substitutions
For a richer flavor, consider adding a splash of lemon juice or a pinch of saffron to the stew. If snapper or rockfish isn't available, any firm white fish will work well. Fresh herbs like thyme or dill can be substituted for basil. If you prefer a thicker stew, mash some of the canned tomatoes before adding them, or add a small amount of tomato paste.
Serving Suggestions
Serve the stew hot, garnished with fresh parsley and paired with crusty bread to soak up the delicious broth. It also pairs beautifully with cooked small red potatoes and a side salad for a complete meal. For a Mediterranean twist, consider serving alongside antipasto for a delightful spread.
Storage & Reheating
Leftover Mendocino Fish Stew can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of water or broth if it thickens too much. Avoid reheating in the microwave to maintain the fish's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mendocino Fish Stew contains roughly 1078 calories, with 42g protein, 182g carbohydrates, and 25g fat. It is an excellent source of iron (135% of the Daily Value), dietary fiber (89% of the Daily Value), and protein (83% of the Daily Value). Note that it is relatively high in sodium, at 2865mg per serving (125% of the Daily Value).
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 for this recipe?
Yes, frozen fish can be used, but make sure to thaw it completely before cooking to ensure even cooking. Adjust the cooking time slightly as frozen fish may release more moisture during cooking.
What can I substitute for wine in this dish?
If you prefer not to use wine, chicken or vegetable broth can be used as a substitute. Adding a splash of vinegar or lemon juice can help mimic the acidity that wine provides, enhancing the overall flavor of the stew.
Is it possible to make this dish vegetarian?
To make a vegetarian version, substitute the fish with hearty vegetables such as zucchini, bell peppers, and mushrooms. Use vegetable broth instead of wine, and adjust the cooking time accordingly to ensure all ingredients are tender and flavorful.
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).