Turkish · Dinner
Sea Bass Stew with Vegetables
Sea bass fillet simmered in a light tomato and red pepper broth with onion, garlic, celery and white wine, finished with parsley and lemon. Potatoes and carrots soften in the broth alongside the fish. Served in a shallow bowl with crusty bread for dipping.
$9
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
436Calories
41.2gProtein
15.8gFat
30.1gCarbs
9.8gSugar
5.9gFiber
612mgSodium
102mgChol
2.6gSat Fat
1450mgPotassium
95mgCalcium
3.1mgIron
2.9mcgVitamin B12
78mgVitamin C
gluten-free
protein-rich
low-calorie
high-fiber
mediterranean
hidden-gems
gluten-free
dairy-free
Instructions
1
Prep
Pat the sea bass fillet dry and season with salt and pepper; slice the onion, celery, bell pepper and carrot; dice the tomato; mince the garlic; cube the potato.
2
Heat the olive oil in a shallow pot over medium heat and sweat the onion, celery and garlic for 3 minutes until translucent, then add the bell pepper, carrot and potato and sauté for 4 minutes, stirring occasionally.
3
Pour the white wine into the pot and deglaze over medium-high heat for 1 minute, scraping the base, until the wine reduces by half and the alcohol smell fades.
4
Stir in the tomato, tomato paste and fish stock, bring to a gentle simmer over medium-low heat, and cook covered for 12 minutes until the potato and carrot are just tender when pierced with a fork.
5
Nestle the sea bass fillet skin-side up into the broth, cover the pot, and poach over low heat for 7 minutes until the flesh turns opaque and flakes easily.
6
Ladle the vegetables and broth into a shallow bowl, lay the sea bass fillet on top, scatter with parsley, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g sea bass fillet, skin on
- 11 onion
- 4 cloves4 cloves garlic
- 11 bell pepper
- 22 small tomato
- 22 celery stalk
- 1/2 cup120ml dry white wine
- 1 cup240ml fish stock
- 22 small potato (about 3.5 oz/100g)
- 22 small carrot (about 1.4 oz/40g)
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp tomato paste
- 2 tbsp2 tbsp parsley
- 22 lemon wedge
- salt, to taste
- black pepper, to taste
