Fish Stew with Green Olives, Capers and Saffron

prep time

20 minutes

cook time

35 minutes

servings

4
All of the flavors of a Puttanesca sauce in a flavorful fish stew! Halibut combines with our peeled plum shaped tomatoes, olives and capers. Serve with a warm crusty bread to soak up every drop!

ingredients

2 pounds Halibut, skinned and cut into 2 inch cubes, or any firm white fish
2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
2 shallot, peeled and finely chopped
1 pinch of toasted saffron threads, or 1/2 teaspoon tumeric
1 fennel bulb, thinly sliced, save some fronds for garnish
1 cup dry white wine
1 (28 ounce) can Tuttorosso® Peeled Plum Italian Style Tomatoes, broken up with hands
1 tablespoon fresh thyme, leaves removed and roughly chopped
1 teaspoon toasted fennel seeds
1/2 cup pitted green olives
2 tablespoons capers
2 tablespoons chopped fresh parsley
Zest of one lemon
Juice of one lemon

instructions

  • Heat oil and add onion, garlic and shallots; cook until lightly golden brown. Place saffron threads in with onion mixture and then add fennel and white wine; cook until wine is cooked down by half.
  • Add tomatoes, thyme, fennel seeds, green olives and capers. Cook tomato mixture for 20 minutes; stirring occasionally.
  • Place the cubed halibut into the tomato mixture and cook an additional 15 minutes. Add chopped parsley, lemon zest and lemon juice.
Cook's Note: You can substitute 1/8 teaspoon turmeric and ½ teaspoon sweet Hungarian paprika for ¼ teaspoon saffron

nutrition

  • Calories:
    380
    |
  • Fats:
    7.0
    g
    |
  • Trans Fats:
    0
    g
    |
  • Cholesterol:
    110
    mg
    |
  • Sodium:
    650
    mg
    |
  • Carbohydrate:
    21
    g
    |
  • Fiber:
    5
    g
    |
  • Protein:
    45
    g
    |
  • Vitamin A:
    35
    %
    |
  • Vitamin C:
    60
    %
    |
  • Calcium:
    15
    %
    |
  • Iron:
    10
    %

  • TUT_WhiteFishStew

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