Italian White Fish & Tomato Basil Stew

Italian White Fish & Tomato Basil Stew ingredients

• 1.5 lbs white fish fillets
• 2 tbsp olive oil
• 1 medium yellow onion
• 4 cloves garlic
• 1 can canned diced tomatoes
• 1.5 cups chicken or vegetable broth
• 1 tsp dried oregano
• 0.5 tsp dried basil
• 0.25 tsp red pepper flakes
• 1.5 cups green beans
• 1 cup cremini mushrooms
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 cup fresh basil
• as needed crusty bread

How to make Italian White Fish & Tomato Basil Stew

1. Pat the fish pieces dry with paper towels and season them lightly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Set aside.
2. Heat the 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
3. Stir in the 4 minced garlic cloves and optional 1 cup of sliced cremini mushrooms. Cook for another 3-4 minutes, stirring, until the mushrooms release their moisture and begin to brown, and the garlic is fragrant.
4. Pour in the 28 oz can of undrained diced tomatoes and 1.5 cups of chicken or vegetable broth. Stir in the 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and optional 1/4 teaspoon red pepper flakes. Bring the mixture to a gentle simmer.
5. Add the 1.5 cups of green beans to the simmering stew. Cover the pot and cook for 5-7 minutes, or until the green beans are tender-crisp.
6. Gently nestle the seasoned fish pieces into the simmering stew. Ensure they are mostly submerged in the liquid.
7. Cover the pot again and cook for 8-10 minutes, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook the fish, as it can become dry.
8. Remove the pot from the heat. Taste the stew and adjust seasoning with additional salt and pepper if needed.
9. Stir in the 1/4 cup of fresh chopped basil just before serving. Ladle the hot stew into bowls and serve immediately, perhaps with a side of crusty bread for dipping into the flavorful broth.

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