Fish Stew with Olives, Capers & Potatoes
A Mediterranean-inspired dish that combines tender fish fillets with briny olives, tangy capers, and soft potatoes in a flavorful broth. This stew is a wonderful balance of savory and zesty flavors, enhanced by aromatic herbs, garlic, and often a hint of white wine or tomato base. It’s a comforting, nutrient-rich meal that pairs perfectly with crusty bread for dipping or a light salad on the side. We've suggested halibut, but any white fish is good. If you want to keep costs low tilapia is a good choice.
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Ingredients
- 1 ¼ lbs halibut chopped into small chunks
- ¼ tsp sea salt
- ¼ tsp ground pepper
- 6 canned plum tomatoes drained and very coarsely chopped
- 2 stalks celery diced
- ½ medium red onion halved and sliced
- 1 cup green olives pitted
- ¼ cup capers preferably salt-packed, well rinsed, plus more for garnish
- ¼ cup extra-virgin olive oil
- 1 clove garlic chopped
- â…› teaspoon crushed red pepper or to taste
- 1 ½ cups thinly sliced peeled yellow-fleshed potatoes
- ¼ cup chopped flat-leaf parsley
Instructions
- Pat fish dry and sprinkle both sides with salt and pepper. Set aside.
- In a large skillet, combine tomatoes, celery, onion, olives, capers, oil, garlic, and crushed red pepper, mixing thoroughly. Arrange potato slices on top of the vegetable mixture, ensuring they form a complete layer.
- Cover the skillet and set it over medium-low heat. Cook, maintaining a steady simmer by adjusting the heat as needed. Shake the pan occasionally, but avoid stirring the vegetables. Continue cooking until the potatoes begin to soften, about 20 minutes.
- Place the fish over the potatoes, cover, and cook for another 10 to 12 minutes, or until the fish is opaque in the center. Before serving, sprinkle with parsley and additional capers, if you like.