Gluten-Free Mediterranean Style Fish Stew

Published on by Twiins in the Kitchen

Gluten-Free Mediterranean Style Fish Stew

  • Servings: 6
  • Difficulty: Very Easy

Yesterday I saw codfish at my local supermarket's fish counter and thought how good that would be with some zucchini & chunks of San Marzano tomatoes that we both already had on hand. It was late Friday afternoon & both Barbara and I wanted to make a really simple & quick meal. This fish stew is naturally gluten-free...(My husband Jack has celiac disease so gluten-free cooking is a way of life for me.) We label it GF as a reminder that eating GF can be delicious and healthy.

Ingredients

  • 1  28-ounce can San Marzano whole tomatoes
  • 3-3½ lbs fresh Cod
  • 1 large sweet onion, halved & thinly sliced (about 2 cups)
  • 2 large cloves of garlic, peeled & smashed, minced
  • 1 tsp dried oregano
  • 1 tsp salt (omit if salt sensitive)
  • 6 Tablespoons EVOO, divided 4 & 2
  • dash of pepper to taste
  • dash of red pepper flakes, optional
  • 12 large Green olives with pimento, cut in half
  • 12 pitted Greek black olives, cut in half (Kalamata olives)
  •  Pecorino Romano, grated for topping ( contrary to the old belief that you shouldn’t use cheese with fish…it’s delicious)
  • Minced fresh parsley for garnish

Directions

    1. Using your hands, crush the San Marzano tomatoes, reserve liquid & set aside.
    2. Pat the fish dry with paper towels then cut into 4-5 inch pieces.
    3. In a large deep skillet heat 2 Tablespoons of EVOO on med-high heat. Add half the codfish and cook 3-4 minutes on each side. Remove from skillet & set aside. Repeat with second half of fish then remove & set aside.
    4. In the same skillet, heat the remaining EVOO over med-high heat, add onions, oregano, zucchini, garlic, salt, and pepper until tender.
    5. Add tomatoes and liquid to skillet. Bring to a boil.
    6. Add the cod and bring back to a boil, spooning sauce over top. Reduce heat to simmer, uncovered just until fish begins to flake easily with a fork, about 5-7 minutes, no more.
    7. Sprinkle with parsley and grated Pecorino Romano cheese.

Note:  Serve with crusty bread. This also makes a wonderful meal served over your favorite pasta or rice.

     

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