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Classic Provençal White Fish Stew with Tomatoes and Olives
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Course Soup
Cuisine French
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 1/2 pounds cod fillets, cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1/2 cup pitted green olives, halved
  • 1/2 cup dry white wine
  • 2 cups fish broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 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 for 4 to 5 minutes until it softens.
  • Stir in the garlic and thyme and cook for 1 minute until fragrant.
  • Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
  • Add the diced tomatoes, fish broth, olives, bay leaf, salt, and pepper. Bring the mixture to a gentle simmer.
  • Place the cod pieces into the pot and cook for 5 to 7 minutes without stirring too much until the fish flakes easily.
  • Remove the bay leaf and sprinkle the parsley over the stew before serving.

Notes

Simmer the broth gently after adding the fish so the pieces stay intact rather than breaking apart. If the olives taste very salty, rinse them first. Leftovers keep in the fridge for two days and reheat well on low heat with a splash of broth to loosen the texture.
Course: Soup
Cuisine: French
Equipment: Large Pot, Knife, Cutting Board