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Fish in vegetable stew

This simply prepared fish stew is a classic Mediterranean dish that is packed with flavor and good for your veggies. Serve this aromatic vegetable fish stew with chopped fresh parsley, plenty of white crusty bread to mop of the juices, and a green vegetable such as beans or broccoli. A perfect light and healthy dinner!!!

Makes 4 servings

Posted on December 19, 2009

IngredientsFish in vegetable stew

1 medium eggplant, chopped

2 small red bell pepper, sliced

2 medium zucchini, sliced

2 medium yellow onions, sliced

3 tbsp olive oil

6 medium ripe tomatoes, peeled and chopped

3 cloves of garlic, minced

1 tsp herb de Provence

kosher salt and black pepper

1 lb fresh fish fillets, cut into 1 inch cubes (use any kind, salmon, bass, halibut etc.)

4 tbsp sour cream

2 tbsp fresh parsley, chopped


1. Heat the oil in a large pan. Add the vegetables and cook them for about 8-10 min or until soft.

2. Add the tomatoes, the garlic, the herb de Provence, salt and black pepper and simmer on low heat for about 4 min.

3. Add the fish into the stew, cover and simmer on low heat for 8-10 min. Mix very carefully not to break the fish.

4. Just before serving add the sour cream and parsley.




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