Description
A comforting Mediterranean fish stew with flaky white fish and garden-fresh vegetables in a savory broth.
Ingredients
- 2 tbsp butter
- 2 tbsp extra virgin olive oil
- 1 onion, chopped
- 1 carrot, sliced into thin rounds
- 1 tbsp flour
- 3 medium potatoes, peeled and cut into bite-sized cubes
- 1 pound white fish (cod, halibut, or haddock), boneless
- 4 cups low sodium or regular chicken broth
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
Instructions
- Heat the butter and olive oil in a thick-bottomed pot over medium heat.
- Add the chopped onion and sliced carrot to the pot and sauté until softened, about three minutes.
- Stir in the flour, coating the vegetables to create a more substantial broth.
- Toss the cubed potatoes into the pot and cook on medium heat for one minute.
- Pour in the chicken broth, bringing everything to a boil.
- Add the boneless fish and sprinkle the smoked paprika over the top.
- Cover the pot and simmer, stirring occasionally, until the potatoes are soft, about 15 to 20 minutes. The fish should flake into small pieces.
Notes
Serve with crusty bread for a filling meal. Leftovers can be stored in airtight containers in the refrigerator for up to three days.