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I stumbled upon this Tuscan fish stew recipe during my travels through Italy, and it's been a family favorite ever since. Rich flavors of the Mediterranean come alive in every spoonful. Hearty chunks of white fish swim alongside vibrant bell peppers and tomatoes, creating a soul-warming dish perfect for chilly evenings. Best part? It's deceptively simple to make. Grab your pot, gather fresh ingredients, and let's dive into this rustic Italian classic that'll transport your taste buds straight to Tuscany's sun-kissed coast.
Ingredients for Tuscan Fish Stew
- Olive oil: Adds richness and depth to the stew, enhancing flavors and providing a smooth base for cooking the ingredients.
- Onion: Adds sweetness and depth of flavor to the stew, creating a savory base for the other ingredients to shine.
- Garlic: Infuses the stew with a rich, aromatic flavor, adding complexity and depth to the overall taste of the dish.
- Red bell pepper: Brings a touch of sweetness and vibrant color to the stew, enhancing the visual appeal and flavor profile.
- Canned tomatoes: Provide a rich, tangy base for the stew, adding depth of flavor and a hint of acidity to balance the dish.
- Fish stock: Infuses the stew with a savory seafood flavor, enhancing the taste of the fish and creating a rich broth.
- White fish fillets: Add a delicate, flaky texture to the stew, absorbing the flavors of the broth and complementing the other ingredients.
- Dried oregano: Adds a warm, earthy flavor to the stew, enhancing the overall taste and aroma of the dish.
- Dried basil: Provides a fresh, herbaceous note to the stew, adding a hint of sweetness and complexity to the flavor profile.
- Fresh parsley: Adds a pop of fresh, herbaceous flavor to the stew, brightening up the dish and providing a vibrant finishing touch.
Read more: Tuscan Portobello Stew Recipe
Essential Tools for Making This Delicious Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Wooden spoon: Ideal for stirring the stew without damaging the fish chunks.
- Sharp knife: Needed for chopping the onion, garlic, and red bell pepper.
Tuscan Fish Stew
Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 1 Red Bell Pepper, chopped
- 400 g Canned Tomatoes
- 500 ml Fish Stock
- 300 g White Fish Fillets, cut into chunks
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- to taste Salt and Pepper
- 1 handful Fresh Parsley, chopped
Read more: Brazilian Fish Stew Recipe
Instructions:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and chopped red bell pepper, cook for another 2-3 minutes.
- Stir in the canned tomatoes and fish stock, bring to a simmer.
- Add the fish chunks, dried oregano, and dried basil. Season with salt and pepper to taste.
- Simmer for 10-15 minutes until the fish is cooked through.
- Garnish with fresh parsley before serving.
Notes:
Nutrition value:
Keywords:
Read more: Southern Fish Stew Recipe
Tips for Making Tuscan Fish Stew Ahead of Time
Make Ahead Instructions
- Prepare the stew as directed but do not add the fish.
- Let it cool completely, then store it in an airtight container in the fridge for up to 2 days.
- When ready to serve, reheat the stew, add the fish, and simmer until the fish is cooked through.
Freezing Instructions
- Prepare the stew without adding the fish.
- Allow it to cool completely.
- Transfer the stew to a freezer-safe container or bag, leaving some room for expansion.
- Label with the date and freeze for up to 3 months.
- To serve, thaw overnight in the fridge, reheat, add the fish, and simmer until the fish is cooked.
Tuscan fish stew is traditionally made with a variety of seafood, but you can easily customize it with your favorite fish or shellfish for a unique twist.
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