Chilean Sea Bass Stew with Tomatoes and Potatoes
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 1.5 pounds Chilean sea bass fillets, cut into 2-inch chunks
- 4 medium tomatoes, diced
- 3 medium Yukon gold potatoes, peeled and cubed
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 4 cups fish broth
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.
- Stir in the garlic and thyme and cook for 1 minute until fragrant.
- Add the diced tomatoes and cook for 3 minutes, stirring occasionally, until they begin to break down.
- Pour in the fish broth and add the potatoes. Bring the mixture to a simmer and cook for 15 minutes until the potatoes are tender.
- Season the broth with salt and black pepper. Gently place the sea bass chunks into the pot and simmer for 5 to 7 minutes until the fish flakes easily.
- Ladle the stew into bowls and sprinkle with the chopped parsley before serving.
Notes
Mashing a few potato pieces against the side of the pot thickens the broth slightly if it seems too thin. The fish cooks quickly, so check it early to keep it from becoming dry. Leftovers reheat gently on the stove without losing much texture.
Course: Main Course
Cuisine: Chilean
Equipment: Large Pot, Knife, Cutting Board
Cuisine: Chilean
Equipment: Large Pot, Knife, Cutting Board