Fish Stew with Green Olives, Capers and Saffron

20 minutes Prep Time
35 minutes Cook Time
4 Servings

All of the flavors of a Puttanesca sauce in a flavorful fish stew! Halibut combines with our peeled plum shaped tomatoes, olives and capers. Serve with a warm crusty bread…

Ingredients

  • 2 pounds Halibut, skinned and cut into 2 inch cubes, or any firm white fish
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 shallot, peeled and finely chopped
  • 1 pinch of toasted saffron threads, or 1/2 teaspoon tumeric
  • 1 fennel bulb, thinly sliced, save some fronds for garnish
  • 1 cup dry white wine
  • 1 (28 ounce) can Tuttorosso® Peeled Plum Tomatoes, broken up with hands
  • 1 tablespoon fresh thyme, leaves removed and roughly chopped
  • 1 teaspoon toasted fennel seeds
  • 1/2 cup pitted green olives
  • 2 tablespoons capers
  • 2 tablespoons chopped fresh parsley
  • Zest of one lemon
  • Juice of one lemon

Instructions

Step one

Heat oil and add onion, garlic and shallots; cook until lightly golden brown. Place saffron threads in with onion mixture and then add fennel and white wine; cook until wine is cooked down by half.

Step two

Add tomatoes, thyme, fennel seeds, green olives and capers. Cook tomato mixture for 20 minutes; stirring occasionally.

Step three

Place the cubed halibut into the tomato mixture and cook an additional 15 minutes. Add chopped parsley, lemon zest and lemon juice.

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