Warm up from the cold winter temperatures with a quick, hearty yet healthy, gluten free Mediterranean fish stew. Fish and vegetables simmered in a tomato broth.
Winter is in full force around here. It’s currently snowing in my neck of the woods and the wind chill is frigid. I’ve always loved snow and winter – the city is magical with a dusting of snow.
(I’m well aware that my love of snow is because I walk to work rather than drive. This is also exactly why I loathe summer with every ounce of my being, while those of you who go from your air conditioned house straight into your air conditioned car and then walk a few yards into your air conditioned office don’t mind summer.)
This kind of weather is perfect for hearty soups and stews – something warm and filling after walking home from work in the cold.
Even if you don’t have any food-related New Years resolutions, January is always the perfect time to reset and fall back into healthy habits after the gluttony of the holidays.
Simple white fish in a tomato broth with onions, fennel, and red bell pepper. A handful of fresh herbs and a little crumbled feta on top. Serve with a green salad and a loaf of crusty bread. This Mediterranean fish stew is simple, and yet so delicious.
Unlike many simmer-all-day style soups, this is ready in about half an hour, making it a perfect weeknight option. I also usually have most of the ingredients for this on hand. It’s easy to substitute vegetables if you happen to have a handful of spinach but no fennel in your fridge.
This has been one of our go-to dinner staples for years, and I hope it becomes one of yours as well. Stay warm, friends – start from the inside out with this Mediterranean fish stew.
Warm up from the cold with a quick, hearty yet healthy, gluten-free stew of fish and vegetables simmered in a tomato broth.
A Bunsen Burner Bakery Original Protocol