Provencal Fish Stew
Ingredients
- 1 tablespoon olive oil ⓘ
- 1 onion, finely chopped ⓘ
- 4 garlic cloves, minced ⓘ
- 1 red bell pepper, cut in 1/2 dice ⓘ
- 1 (14 ounce) can stewed tomatoes ⓘ
- 1/3 cup chicken broth ⓘ
- 1/2 teaspoon fennel seed ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon cayenne ⓘ
- 1/4 cup olives in brine, pitted and chopped ⓘ
- 3/4 lb halibut, cut in 1 inch chunks ⓘ
- 3/4 lb cod or 3/4 lb haddock, cut in 1 inch chunks ⓘ
Instructions
- In a large skillet heat the oil over moderate heat. Add the onion and garlic and saute for 5 minutes or until the onion is soft.
- Add the bell pepper and cook for 4 minutes or until crisp-tender.
- Add the tomatoes and their juice, the broth fennel seeds, salt, cayenne and olives. Bring to a boil. Reduce to a simmer; add the halibut and cod, cover and cook for 7 minutes or until the fish are cooked through. Stir in the basil and serve hot.
Nutrition & Diet Analysis (per serving)
672
kcal
34% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Fish
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).
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).