Mediterranean Seafood Stew
The exploration of "Mediterranean Seafood Stew" unveils a delightful journey into the heart of Mediterranean culinary tradition, where the bounty of the sea meets the robust flavors of the region's diverse palette. This stew, with its base of tender sea bass fillets simmered in a fragrant broth made from ripe plum tomatoes and aromatic vegetable stock, encapsulates the essence of the Mediterranean spirit—fresh, vibrant, and irresistibly flavorful. Each spoonful offers a taste of the sea, enhanced by the natural sweetness of tomatoes and the depth of the broth, creating a harmonious blend that lingers on the palate, inviting one to savor the moment. Inspired by this culinary discovery during travels that span both leisure and adventure across the Mediterranean vistas, a quest was undertaken to master the art of this stew. Through perseverance and a dedication to replicating the authentic flavors encountered, a successful recreation was achieved, leading to the eager sharing of this beloved "Mediterranean Seafood Stew" recipe. It stands as an invitation to all who yearn to experience the encompassing warmth and vibrant flavors of the Mediterranean from their own kitchens, bridging cultures and bringing together those who share a passion for good food and great stories.
Equipment
- 1 large mixing bowl
- 1 Dutch oven
Ingredients
- 3 tablespoon toasted pine nuts
- Crusty Italian bread
- 2 lb. skinless sea bass fillet
- 1/2 cup fresh parsley leaves
- Olive oil
- 1/4 cup golden raisins
- 2 tablespoon capers
- 1 large yellow onion
- 1 28- oz. can plum tomatoes
- 3 cups vegetable broth
- Pinch red pepper flakes
- 3/4 cup dry white wine
- 2 celery ribs
- 4 large garlic cloves
- 1/2 teaspoon dried thyme
- Salt and pepper
Instructions
- 1 tablespoon olive oil, heated over moderate flame.
- Add the onions, fennel, and a pinch of salt and pepper to taste.
- Cook for a few minutes until the thyme, red pepper flakes, and cloves are aromatic.
- Decrease the fluid by about 1⁄2 percent by getting it to a simmer.
- Combine the peppers, vegetable broth, pecans, and chives in a large mixing bowl.
- Cook for 15-20 minutes over a moderate flame, stirring periodically until the flavors have melded.
- Place the fish parts in the liquid ingredients and gently stir them all together. Cover the Dutch oven and turn off the heat.
- Mix in the chopped parsley last.
- Fill serving bowls halfway with the spicy fish stew.