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Zucchini and Tomato Fish Stew with Fresh Mint
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound white fish fillets, cut into 1-inch pieces
  • 2 medium zucchinis, sliced into half-moons
  • 4 ripe tomatoes, diced
  • 1/2 cup dry white wine
  • 1/4 cup fresh mint leaves, chopped
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 cup fish stock
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion softens.
  • Add the zucchini slices and diced tomatoes. Stir and cook for 5 minutes until the vegetables begin to soften.
  • Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
  • Add the fish stock, then season with salt and pepper. Bring the mixture to a gentle simmer.
  • Place the fish pieces into the pot. Cover and cook for 6 to 8 minutes until the fish turns opaque and flakes easily.
  • Remove the pot from the heat and stir in most of the chopped mint. Reserve a small amount for serving.

Notes

Add the mint only after the stew finishes cooking so its flavor stays bright. If the tomatoes are very juicy, you can reduce the fish stock by a quarter cup to keep the broth from becoming too thin. Leftovers reheat well the next day, though the zucchini softens further.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large Pot, Knife, Cutting Board