Basque-Style Fish Stew
A flavorful Spanish-inspired fish stew simmered in paprika, tomatoes, and white wine, delivering a comforting and nutritious meal perfect for weeknight dinners or meal prep.
Equipment
- 1 Large saucepan
- 1 Chef’s knife
- 1 Wooden Spoon
- Measuring Spoons (set)
- 1 Cutting board
Ingredients
- 500 g firm white fish fillets such as tuna or mahi-mahi, cut into bite-sized pieces
- 1 can 400 g diced tomatoes
- 3 to 4 garlic cloves thinly sliced
- 1 ½ tablespoons olive oil
- ½ tablespoon smoked paprika
- 2 tablespoons capers rinsed and drained
- ½ cup dry white wine
- 1 medium red onion thinly sliced
- ½ green bell pepper seeded and diced
- 3 to 4 medium red potatoes peeled and cubed
- 1 bay leaf
- A pinch of saffron threads optional
- Fresh parsley chopped (for garnish)
- Salt and freshly ground black pepper to taste
- Water enough to cover ingredients
Instructions
- Prepare the Flavor Base: Warm the olive oil in a large saucepan over medium heat. Add the sliced onion and garlic, sautéing gently until they soften and become fragrant, about 5 minutes. This forms the aromatic foundation of your stew.
- Build the Stew: Stir in the diced tomatoes, smoked paprika, capers, green bell pepper, red potatoes, bay leaf, and saffron if using. Pour in the white wine and add enough water to just cover the ingredients. Bring the mixture to a boil, then reduce the heat to low and cover the pan. Let it simmer gently for about 25 minutes, allowing the potatoes to cook through and the flavors to meld.
- Add the Fish: Carefully add the cubed fish to the simmering stew. Stir gently to combine without breaking up the fish pieces. Cover again and cook for an additional 4 to 5 minutes, or until the fish is just cooked through and opaque.
- Final Touches and Serve: Remove the bay leaf and season the stew with salt and freshly ground black pepper to taste. Sprinkle chopped fresh parsley over the top for a burst of color and fresh flavor. Serve the stew immediately with crusty bread for dipping.
Notes
- Fish Choices: Use firm, meaty fish like tuna, mahi-mahi, or swordfish to ensure the fish holds its shape during cooking. Avoid flaky white fish that might disintegrate.
- Saffron Substitute: If saffron is unavailable, a pinch of turmeric can add color without overpowering the dish.
- Wine Options: Choose a dry white wine such as Sauvignon Blanc or Pinot Grigio. If you prefer not to use wine, substitute with an equal amount of low-sodium vegetable broth.
- Potato Prep: Cut potatoes evenly to ensure they cook at the same rate. If you prefer a thicker stew, reduce the water slightly.
- Make-Ahead Tip: This stew tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.
