Mediterranean White Fish & Leek Stew

December 23, 2010
4 Ratings
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
In This Recipe
  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.
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