Opah Fish Stew
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 50 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Recipe ingredients
- 1 1/2 lb. (680 g) opah or moonfish fillets
- 2 Tbsp. (30 mL) olive oil*
- 1/2 cup (125 mL) coarsely chopped onion
- 1/2 cup (125 mL) coarsely chopped red pepper
- 1 garlic clove, minced
- 28 oz. (796 mL) tin whole tomatoes*, drained and coarsely chopped
- 1/2 cup (125 mL) dry white wine
- 1 tsp. (5 mL) salt
- 1/2 tsp. (2 mL) fresh thyme, chopped
- 1/4 tsp. (1 mL) black pepper
- 1 Irresistible bay leaf
- 1 tsp. (5 mL) chopped fresh parsley
Preparation
Clean opah fillets; cut into 1-inch (2.5 cm) cubes.
In a large pot, heat the olive oil and brown the onion, red pepper and garlic until tender, or about 2 to 3 minutes.
Add the tomatoes, white wine, 1/2 tsp.(2 mL) of salt, thyme, black pepper and bay leaf. Mix well.
Bring the sauce to a boil; reduce heat to low and simmer, uncovered, for 15 minutes or until slightly thickened.
Sprinkle the fish cubes with the remaining ½ tsp. (2 mL) of the salt. Add the fish to the tomato sauce.
Simmer covered, for about 10 to 15 minutes, or until the fish flakes easily with a fork. Sprinkle with the chopped parsley.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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