Thursday, August 24, 2006

Mediteranean-style fish stew

A very loose recipe - based on one in Martha Rose Shulman's Mediterranean Light cookbook, one of my all-time favorites. The pictured version here uses tilapia, orzo, and fresh mint. I often make it with shrimp, tilapia, potatoes, basil, and thyme.

1 lb fish (tilapia, grouper, monkfish, shrimp, scallops - anything goes)
1 1/2 lb tomatoes (fresh or canned), chopped coarsely
3 garlic cloves
1/2 smallish yellow onion
1/2 c white wine
1 c broth (vegetable, fish, or chicken)
potatoes, rice, or pasta (~1/2 lb)
fresh herbs (parsley, thyme, basil, oregano, tarragon, or mint all work)

Saute onion and garlic in olive oil until transparent. Add the tomatoes, wine, and broth and bring to a simmer. Add your starch and cook until tender. Add the herbs, salt & pepper to taste, and the fish and continue barely at a simmer until the fish is just cooked through. Serve with lemon wedges.

We love this in all its variations. 5 stars.

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