Mediterranean Fish Stew

This super simple fish stew comes together quickly but tastes as if the broth has been simmering for hours.

A few notes on the recipe…

The second time I made it I used combination of halibut and salmon which gave the stew a much richer flavor than when made with halibut alone.  If you aren’t adept at skinning fish fillets (like me), they’ll do it for you at the fish counter which is a nice little time saver.

Use a very dainty pasta.  I couldn’t find small shells one of the times I made this recipe and used orecchiette.  The orecchiette was a bit too much and made this recipe more of a pasta dish than a stew.

The parmesan cheese adds a great finish to the stew.  And, it never hurts to have some good crusty bread on hand for dunking.

Mediterranean Fish Stew
Cooking Light

• 1  tablespoon  olive oil
• 1/2  cup  finely chopped onion
• 2  garlic cloves, minced
• 2  cups  (1-inch) cut green beans (about 1/2 pound)
• 1/3  cup  thinly sliced carrot
• 2  (14-ounce) cans fat-free, less-sodium chicken broth
• 1  (15-ounce) can cannellini beans or other white beans, rinsed and drained
• 1  (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1  cup  uncooked medium seashell pasta
• 2  tablespoons  finely chopped fresh basil
• 1  tablespoon  finely chopped fresh oregano
• 2  tablespoons  tomato paste
• 1/4  teaspoon  freshly ground black pepper
• 3/4  pound  skinless halibut fillets, cut into 1-inch pieces
• 1/4  cup  (1 ounce) shaved Parmesan cheese

1. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic to pan; sauté 5 minutes or until tender. Add green beans and next 4 ingredients (through tomatoes); bring to a boil. Add pasta. Cover, reduce heat, and simmer 12 minutes or until pasta is tender.

2. Stir in basil, oregano, tomato paste, and freshly ground black pepper. Gently stir in fish; cook 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with Parmesan cheese.