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Mediterranean Fish Stew

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Pamela Salzman
Related tags
main-dish low carb nut free dinner mediterranean
Nutrition per serving    (USDA % daily values)
CAL
271
FAT
34%
CHOL
19%
SOD
91%
Uploaded by: Pamela Salzman

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Ingredients for 4 servings

2 Tablespoons unsalted butter or organic Earth Balance

1 Tablespoon unrefined, cold pressed, extra virgin olive oil

1 onion, chopped

2 large garlic cloves, sliced

1 fennel bulb, halved and chopped

2 medium carrots, chopped

2/3 cup fresh flat-leaf parsley, chopped, divided

1 bay leaf

1 sprig of fresh thyme

pinch of red pepper flakes, or more to taste

2 teaspoons sea salt, plus more to taste

Freshly ground black pepper to taste

½ teaspoon ground turmeric (optional)

¾ pound of fresh tomatoes, chopped (peeled and seeded, if desired) or 14-ounce container of chopped tomatoes, drained (I like Bionaturae in glass jars.)

½ pound Yukon Gold or other boiling potatoes, peeled if you like and diced

10 ounces (1 ¼ cups) of fish stock (or even chicken stock or vegetable stock)

1 cup dry white wine (like Pinot Grigio, Chardonnay or Sauvignon blanc)

1 ¼ pounds fish fillets (use halibut, cod, sole, red snapper, sea bass), cut into 2-inch pieces (or use more fish and fewer vegetables)

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