Tomato Basil Fish Stew with Zucchini
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium zucchini, diced
- 1 (28-ounce) can crushed tomatoes
- 3 cups vegetable broth
- 1 pound white fish fillets, cut into 1-inch pieces
- 1/4 cup chopped fresh basil
- Salt and black pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 minutes until it softens.
- Stir in the garlic and zucchini. Cook for 3 minutes, stirring now and then.
- Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a gentle simmer.
- Add the fish pieces to the pot. Let them cook for 6 to 8 minutes until they turn opaque and flake easily.
- Remove the pot from the heat. Stir in the chopped basil and season with salt and black pepper.
Notes
Add the basil only at the end so it keeps its bright color and scent. If the stew thickens too much after sitting, stir in a splash of broth when reheating. Use a firm white fish like cod or haddock to help the pieces hold their shape.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Cutting Board, Knife
Cuisine: Italian
Equipment: Large Pot, Cutting Board, Knife