Mediterranean White Fish & Leek Stew

By • December 23, 2010 • 23 Comments

52 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: An old family recipe with a few ingredients changed to my taste = leek instead of sweet onion and vegetable broth rather than fish stock. I started making this for Christmas Eve although it is a hit throughout the year. It’s a savory, spicy, delicious recipe that is totally adaptable to the seafood you love, crave and have access to. Cooking time is primarily for simmering a sauce that brings it all together. Serve with crusty bread.lapadia

Serves 4-6

  • 2 pounds white fish cut into 2 inch pieces (halibut, cod, sole, scallops or sea bass)
  • 2 large leeks-white and lighter green, cleaned thoroughly and finely sliced
  • 2 tablespoons olive oil
  • 6 cloves garlic, crushed
  • 1 large sweet red, yellow or orange pepper, finely chopped (or a mix of pepper colors)
  • 2 cups celery with the hearts, finely chopped
  • 1-cup dry vermouth - 1/2 cup used at a time
  • 14 oz. canned organic tomatoes, undrained and mashed
  • 1-1/2 cup vegetable broth
  • 1 grated lemon zest
  • 1 bay leaf
  • Pinch cayenne pepper
  • 3 tablespoons chopped fresh flatleaf parsley
  • Freshly ground black pepper
  1. Heat the olive oil in a large saucepan. Cook leeks, garlic, celery and pepper until tender.
  2. Stir in 1/2 cup vermouth and cook over high heat until nearly evaporated.
  3. Mix in tomatoes, broth, lemon zest, bay leaf, the last 1/2 cup vermouth and cayenne pepper. Bring to a boil for 3-4 minutes.
  4. Lower temperature and simmer; covered for 20 minutes.
  5. Add the fish (and basil-optional) simmer until fish is cooked through.
  6. Stir in parsley. Season to taste with salt and pepper. Serve immediately.
Jump to Comments (23)

Comments (23) Questions (1)

Default-small
Default-small
Junechamp

11 months ago ChefJune

June is a trusted source on General Cooking.

so glad someone asked a question about this recipe. Don't know why I hadn't noticed it before!

Massimo's_deck_reflection_10_27_13

11 months ago lapadia

Hi CJ! Thanks for checking out my recipe, hope to get feedback if you make it! Cheers to the Season!!

Default-small

almost 2 years ago bythesea

sounds wonderful , is there anything I cn sub for the vermouth?

Massimo's_deck_reflection_10_27_13

11 months ago lapadia

Yikes,bythesea,sorry late with a reply, no clue why I didn't receive notice. Anyway, I'd sub chicken broth or water and with a squeeze of lemon juice.

Cakes

almost 2 years ago Bevi

I love this! I make a similar dish, but not with the genius addition of leeks! I have all the ingredients - making this tomorrow.

Massimo's_deck_reflection_10_27_13

almost 2 years ago lapadia

Yay! I look forward to hearing back. Love leeks and vermouth and we always have leeks in the garden so it was the right thing to use, for me. Just happened to have this recipe sitting here on Food52, figured it was the perfect time to share it.

Cakes

almost 2 years ago Bevi

lapadia, we just finished enjoying this. I basically cut the recipe in half, using just over a pound of fish. I substituted fire roasted tomatoes that I crushed, but did not cut down on the amount of tomatoes. It was scrumptious - hearty and satisfying on a cold winter's night. Thanks for posting this. The dish has a great flavor. And talk about easy and quick!

Massimo's_deck_reflection_10_27_13

almost 2 years ago lapadia

So happy it was enjoyed, thanks for the feedback!

3-bizcard

almost 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Love this fish stew, would love a bowl right now.

Massimo's_deck_reflection_10_27_13

almost 2 years ago lapadia

Happy New Year, Suzanne, thanks for checking my recipe out!

3-bizcard

almost 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Saving to make, love fish stew. Happy New Year!

Dscn2212

almost 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

What?! No pizza?! Just kidding - this looks heavenly.

Massimo's_deck_reflection_10_27_13

almost 2 years ago lapadia

:) Thanks, B, and I love your comment :)!! Looks like some others beat me to the pizza entry...

Dscn3274

almost 2 years ago inpatskitchen

Oh Yum!!! I'm actually in the process of making a seafood dish with leek and vermouth as we speak! Yours sounds heavenly!

Massimo's_deck_reflection_10_27_13

almost 2 years ago lapadia

Thanks, Pat! I love using vermouth in certain recipes, will be looking for the dish you are work on...

Sunday_morning_025

over 2 years ago linenlady

I made this a couple of nights ago, my only substition being white wine instead of vermouth. It had great flavor and I will make it again!!

Massimo's_deck_reflection_10_27_13

over 2 years ago lapadia

Hi LL, love getting your feedback and I am thrilled you enjoyed it! :)

Default-small

about 3 years ago PVDcook

this might be a silly question but... is it sweet or dry vermouth?

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

Hi, PVDcook! Not silly...I use extra dry, and I usually have Martini & Rossi around because the price is in my range...fyi. Would love to hear back after you try it :) Enjoy!

Monkeys

almost 4 years ago monkeymom

This looks so delicious, I will definitely be trying this in the new year! Thank you for posting it.

Massimo's_deck_reflection_10_27_13

almost 4 years ago lapadia

Thanks, monkeymom! Hope to hear back after you have made this! Oh..and thanks for your BD wish, know I saw that out here somewhere:)

Img_0733

almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Love!

Massimo's_deck_reflection_10_27_13

almost 4 years ago lapadia

Thanks, drbabs! I hope you try this sometime...