Fish Stew with Green Olives, Capers and Saffron

Jan 18, 2018, 01:31 AM

seafood, coastal creations, gluten free, easter, holiday, feast of seven fishes

Servings:

Prep time:

20 minutes

Cook time:

35 minutes

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Calories:

380

Fat:

7.0

TransFat:

Cholesterol:

110

Sodium:

650

Carbohydrate:

Fiber:

Protein:

VitaminA:

VitaminC:

Calcium:

Iron:

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 toasted saffron threads.

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!

Recipe Categories:

Seafood or Fish
Soups, Stews, Chili
Entrees

Brand:

Tuttorosso

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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 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