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Lemon Garlic White Fish Stew with Carrots
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound white fish fillets, cut into 1-inch pieces
  • 4 medium carrots, sliced into rounds
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • Juice of 2 lemons
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, then cook for 3 minutes until the onion softens and the garlic smells fragrant.
  • Add the sliced carrots to the pot and stir for 2 minutes to coat them lightly with oil.
  • Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for 10 minutes until the carrots begin to soften.
  • Add the white fish pieces to the simmering broth. Cook for 5 to 7 minutes until the fish turns opaque and flakes easily.
  • Remove the pot from heat and stir in the lemon juice. Season with salt and black pepper to taste.
  • Ladle the stew into bowls and sprinkle with chopped parsley before serving.

Notes

Use a firm white fish like cod so the pieces hold their shape in the broth. Taste the broth after adding the lemon and adjust salt carefully since the broth can vary in saltiness. Leftovers keep well in the fridge for two days and reheat gently on the stove without breaking up the fish.
Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Knife, Cutting Board