Mediterranean fish stew is a favorite dish because it contains so many of the things I love in one bowl, but I can also swap things out depending on what I have on hand. The first time I made it, I didn’t include the potatoes but added a couple of bay leaves. The second time, I decided to kick it up a little by adding Old Bay seasoning and jalapeño pepper for a little more heat and spice. The recipe below is my last and, I think, my best version.
1 large onion, roughly chopped
2 baby bok choy, roughly chopped into bite-sized pieces
2 tablespoons olive oil
28 ounces diced tomatoes
1 pound new potatoes, peeled and cubed (about 7 small potatoes)
1 cup chicken stock
1 jalapeño pepper, seeded and diced
2 tablespoons garlic paste
1 teaspoon Old Bay seasoning
1 pound tilapia, cut into bite-sized pieces
1 cup pitted olives
Large (5-quart) pot, with lid
Measuring cups and spoons
1. Cook chopped onions and bok choy in oil over medium heat, stirring frequently until tender — about 5 minutes.
2. Add tomatoes, potatoes, stock, jalapeño, garlic, and Old Bay. Stir. Reduce heat to medium-low.
3. Cover pot and let simmer until potatoes are fork tender — about 20 minutes.
4. Add tilapia and olives. Stir. Cover and cook until fish is opaque — about 5 minutes.
NOTES & TIPS
• No tilapia? Any firm white fish will do, such as cod or red snapper. Avoid substituting oily fish, like tuna or mackerel; their stronger flavor can be overpowering. Also, avoid any fish with flaky or tender flesh, as it will fall apart in the stew.
• I like to use a mix of green and kalamata olives for this dish. Use whichever you prefer.