Italian style fish stew

Posted by on 04/06/2012

This is another dish that I made while we were out in BC. I was looking for something I could use all of the herbs in the cabin’s garden in, while sticking with what was available close by. Vegetables were plenty and same with herbs, but we were short on meat at the cabin so had to resort to what we could get at the grocer a bit up the road. The fish in this dish can be substituted with pretty much any fish you like, however you may have to vary how long you cook it prior to adding the fish to the stew.

Lemon Basil
Lemon Thyme
Tomato Sauce
potatoes – you can substitute gluten free pasta, gluten free bread, any starch you desire for these
apple cider (Okanagon Cider is awesome if you have the chance to try this brand)
white whine vinegar
Seafood – we had Some small shrimp, real crab meat ( fake crab has wheat), Sole Fillets, and a tin of mussels. The selection we had to work with was VERY low, you can substitute any seafood for these.

Step 1:
1.Prepare the herbs and flavourings. I cut up enough to roast with my potatoes, make my tomato sauce, and marinate the fish at the same time.

2.Make a marinade for the fish using some of your fresh herb, some vinegar/cider, a bit of oil and spices. Add in the fish and Leave this in the fridge while everything else cooks.

3. Slice the potatos and toss them with oil, salt, pepper and flavourings. I put them on a baking pan and into the oven until they brown and start getting crispy on the outside. You do not want your potatoes to get overcooked as they will be going in the stew. Doing this speeds up the cooking process and adds a different flavour to your potatoes.

4. Prepare a basic tomato sauce ( with no meat) using your favourite method. The goal is to have it like a marinara sauce. You can even purchase some if you wish, but please make sure you choose a gluten free brand if needed. (Ragu is gluten free but I really prefer making my own tomato sauces. Making your own means you can use the same herbs and flavour combinations going in to the potatoes and fish. Try to make it similar, without matching them completely.

5.When your Potatoes have finished roasting and the tomato sauce is ready, Get your fish out onto a roasting pan and give them a few minutes in the oven. If it is still hot from the potatoes they probably will not need any more than 10-15 minutes, as fish cook quickly. Your method and time of cooking for the fish should vary depending on what you have purchased, and personal preference.

6.Combine. Fold in the potatoes and seafood, being careful not to break them up. I then cover and let cook for an additional 10-15 minutes so that all the flavours have a chance to develop, and everything that has been sitting to the side ( like the potatoes) has a chance to warm up.

7.Serve and Enjoy! I pair mine with a slice of Udi’s whole grain gluten free bread. They really are my go-to brand, and I’m still used to having bread with most meals

This ended up being really delicious and really fast to cook. Hopefully you will find a combination of fish that works for you! If you want to use a different starch, just swap them for the potatoes and prepare as you normally would.

Thanks for reading!


One Response to Italian style fish stew

  1. Daniel Hunter

    The classico brand of sauces is also gluten free, except for the one with the sausage and that’s cause the sausage has the gluten in it. Nice recipe I’ll have to try it out, and you are absolutly correct about the crab, the fake crab meat is actually crab flavored pollock and the ‘flavor staining process’ as i call it isn’t really good or healthy at all for anyone.

Leave a Reply

Your email address will not be published. Required fields are marked *