Easy Fish Stew
 
 
Makes 4-6 servings
Ingredients
  • 4 garlic cloves
  • 1 teaspoon kosher salt, divided, plus more, to taste
  • 4 anchovy fillets in oil, removed from oil and rinsed
  • 2 tablespoons olive oil, plus more for finish
  • 1 large yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 28 oz. can fire roasted diced tomatoes
  • 3 sprigs + 3 tablespoons chopped fresh parsley, divided
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 1 dried red chile
  • 1 1"-wide strip orange zest
  • 1 pound Yukon Gold potatoes, cut into ¾" cubes
  • 1½ pounds halibut, skin removed and cut into large chunks
  • freshly ground black pepper, to taste
Instructions
  1. Roughly chop garlic. Sprinkle ¼ teaspoon salt over garlic; chop until finely minced. Place anchovies on top of the garlic and continue chopping until finely minced. Set aside.
  2. In a large pot, heat olive oil over medium heat. Add onion, carrots, celery and ½ teaspoon salt and cook, stirring occasionally, until tender, about 5 minutes.
  3. Add garlic and anchovy mixture and cook, stirring constantly, until fragrant, about 1 minute.
  4. Add tomatoes and cook, stirring occasionally, for 15 minutes.
  5. Tie parsley sprigs, thyme, bay leaf, dried red chile and orange zest into a bundle with kitchen twine; add to pot along with potatoes, 4 cups water and remaining ¼ teaspoon salt. Stir and bring to a boil. Reduce heat to low, cover partially and simmer for 30 minutes.
  6. Discard herb bundle. Season halibut with salt and pepper and add to pot. Simmer until fish flakes easily with a fork, about 5 minutes.
  7. Remove from heat and stir in chopped parsley. Drizzle with olive oil and serve immediately.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/easy-fish-stew/