Fish And Vegetable Stew (espardenyà)
Fish and Vegetable Stew (Espardenyà) is a traditional dish from Valencian cuisine that combines the flavors of fresh fish and seasonal vegetables in a hearty stew.
Ingredients
- 1 lb white fish fillets, such as cod or haddock
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, diced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup green beans, trimmed
- 4 cups fish or vegetable broth
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and cook until softened.
- Add the diced tomatoes, sliced bell pepper, zucchini, and green beans to the pot. Cook for 5 minutes, stirring occasionally.
- Pour in the fish or vegetable broth and bring the mixture to a simmer.
- Gently place the fish fillets into the pot and let them cook for about 10-15 minutes, or until they are fully cooked and flake easily with a fork.
- Season the stew with salt and pepper to taste.
- Serve the Fish and Vegetable Stew hot, garnished with fresh herbs if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 12g
Supplies
Large pot Stirring spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the Fish and Vegetable Stew with crusty bread or over a bed of rice for a complete meal.
Tips & tricks
For a richer flavor, you can add a splash of white wine to the stew before adding the fish.
Cost
$20