Italian · Dinner
Sicilian Fish Stew (Dairy-Free)
A Sicilian-style stew of white fish simmered in a tomato and saffron broth with fennel, onion, garlic, and briny olives and capers. Finished with parsley and lemon, it is ladled over crusty bread with olive oil.
$8
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
432Calories
38.7gProtein
16.8gFat
27.4gCarbs
7.3gSugar
4.9gFiber
1385mgSodium
103mgChol
2.6gSat Fat
980mgPotassium
110mgCalcium
3.8mgIron
2.9mcgVitamin B12
18mgVitamin C
protein-rich
low-calorie
dairy-free
Instructions
1
Prep
Pat fish dry, season with salt and pepper. Thinly slice fennel, dice onion, and mince garlic.
2
Heat olive oil over medium heat, add fennel and onion, cook 4 minutes until softened and translucent. Add garlic and saffron, cook 30 seconds until fragrant.
3
Stir in canned tomatoes and fish stock, bring to gentle simmer over medium-low heat, cook 8 minutes until sauce thickens slightly. Nestle fish into sauce, cover, cook 5 minutes until opaque.
4
Plate
Stir in olives, capers, and parsley. Ladle stew into bowl, serve with toasted bread and lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 2 tbsp2 tbsp olive oil
- 1/2 cup60g fennel
- 4 tbsp40g onion
- 4 cloves4 cloves garlic
- 1 cup120g, a third of a 14.5 oz can canned tomatoes
- 2/3 cup160ml fish stock
- A pinch of saffron threads
- 2 tbsp20g green olives
- 2 tsp10g capers
- 2 tbsp2 tbsp parsley
- 22 lemon wedge
- 2 slice60g crusty bread
- Salt and black pepper, to taste
