Recipe for a Super-Quick Fish Stew with Olives
Since we’ve been forced to cook for ourselves every evening, we’re lucky to be helped by Alison Roman’s simple yet delicious recipes. The domestic goddess of the apocalypse (how enviable is this nickname?!) has scored another real hit with her new cookbook Nothing Fancy, featuring wildly popular recipes such as this fish stew with olives.
Alison: “I’ll admit it: this recipe is pretty basic, but sometimes basic is just good. Basic is comforting. Basic is a garlicky, white-wine-infused tomato broth that takes care of your precious fish and seafood, gently warms them and makes everything taste so good that you no longer care how much money you paid for them. Basic is wonderfully easy for weeknights. The important lesson here is that a good base gives you the flexibility to improvise. For a little extra heat, add some dried chorizo to the olive oil at the beginning, or a tablespoon of harissa at the end of the recipe. Use shellfish if you don’t like shrimp, scallops if you want to be fancy. If you stick to the rules of basic, the possibilities are endless.”
How to make the fish stew
- Heat the olive oil in a large heavy-bottomed pot or large deep skillet over medium-high heat. Add the shallot, 3 garlic cloves, and salt and pepper. Cook for about 4 minutes, stirring occasionally, until the shallot is browned and the garlic is roasted.
- Add the chili pepper, thyme (if using) and wine, and let everything simmer gently for about 4 minutes until the wine has reduced by approximately half.
- Crush the tomatoes with your hands and add them to the pot along with their juices. Pour in 1 liter of water and season with salt and pepper.
- Let everything simmer gently for 15–20 minutes (adjust the seasoning if necessary) until the broth has reduced slightly and all the flavors have blended.
- Season the shrimp and fish fillets with salt and pepper. Add the mussels to the pot and cover with a lid. Once the mussels have opened after about 5 minutes, carefully add the shrimp, followed by the fish. Cover the pot again and cook for another 6–8 minutes until the shrimp are bright pink, the fish is opaque white and everything is fully cooked. Add the olives and remove the pot from the heat.
- Meanwhile, finely chop the remaining garlic clove, add it to the chopped herbs and season with salt and pepper.
- Add a splash of olive oil to the stew, sprinkle the herbs over it and serve with very garlicky garlic bread, a good salad and lots and lots of wine.
Title: Nothing Fancy
Author: Alison Roman
Price: €27.99
Publisher: Spectrum
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