Basque-style Fish Stew
A quick, hearty fish stew with tomatoes, mushrooms, and onions, ready in about 20 minutes. Perfect for a weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 250
- Protein
- 28g
Ingredients
- 2 tbsp olive oil
- 1 medium, sliced onion
- 2 cloves, minced garlic
- 8 oz, sliced mushrooms
- 14.5 oz canned diced tomatoes
- 1 lb, cut into chunks white fish fillets
Instructions
- 1
Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 sliced onion and cook until soft and golden, about 5 minutes.
- 2
Stir in 2 minced garlic cloves and 8 oz sliced mushrooms. Cook until mushrooms release their liquid and start to brown, about 5 minutes.
- 3
Add 14.5 oz canned diced tomatoes with their juices. Bring to a simmer and cook for 3 minutes, until slightly thickened.
- 4
Gently place 1 lb fish chunks into the sauce. Cover and simmer until fish is opaque and flakes easily, about 5-7 minutes.
- 5
Season with salt and pepper. Serve hot, garnished with fresh parsley if desired.
Tools you’ll need
- Large pot
- Wooden spoon
- Knife
- Cutting board
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