Italian Fish and Potato Stew – Angie’s Kitchen
Cooler weather calls for hearty stew. Warm up with this tomato and potato-based dish that will have everyone asking for seconds. Not a fish fan? Not to worry – it tastes great with or without. Recipe courtesy of Aggie at Aggie’s Kitchen. If you need to prepare this dish gluten-free, ensure that the (*) ingredients are gluten free.
- 1 tablespoon olive oil
- 1 onion, small dice
- 3 garlic cloves, minced
- 2 celery stalks, small dice
- 2 red potatoes, small dice
- 1 large white potato, small dice
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 teaspoon dried oregano
- Pinch salt and pepper
- 1 28 oz can of Italian diced tomatoes
- 1 8 oz bottle of clam juice
- 4 cups broth (chicken or vegetable – I used 4 cups water swirled from tomato can and added a tablespoon vegetable bouillon)*
- 1 Juice from large lemon
- 1 1/2 lbs fresh or frozen cod fish (or any other firm white fish), cut in 1″ – 1 1/2 ” pieces
- Handful roughly chopped green and kalamata olives
- Additional salt and pepper, to taste
In a large soup pot, heat oil and add onion, garlic, celery and potato. Season with thyme, oregano, salt and pepper. Sauté for about 10 minutes until slightly softened. Add tomatoes, clam juice, lemon juice and broth. Bring to a boil and then let simmer for about 20 minutes, until potatoes are soft. Add pieces of fish and olives to soup and gently stir. Continue to cook for another 15-20 minutes until fish is cooked through. Taste for salt and pepper and adjust accordingly.
Serve with whole grain bread, crackers or on its own.