Mediterranean Fish Stew
This is an easy and healthy recipe for Mediterranean fish stew with salmon and tons of veggies.
2 tbsp extra virgin olive oil
2 medium onions, sliced
2 red bell peppers, sliced
1 medium eggplant, cut into 1-inch slice
2 medium zucchini, cut into 1-inch slice
1 cup mushroom, sliced
6 medium tomatoes, chopped
3 cloves garlic, finely chopped
1-2 cup chicken stock or as needed
1 tsp herbes de Provence
½ tsp freshly ground black pepper
1 ½ pound salmon or other firm fish fillets, cut into 1-inch pieces
2 tbsp fresh parsley, chopped
1-2 tbsp freshly squeezed lemon juice
1 tsp lemon zest
1/8 tsp red pepper flakes
Salt to taste
Heat the olive oil in a large pot over medium heat. Add the onion, bell peppers and ¼ teaspoon salt. Sauté until softened in about 3-5 minutes.
Stir in the garlic and red pepper flakes and sauté for 30 seconds.
Add 1/2 cup stock and stir to deglaze.
Add the eggplant, mushrooms, and zucchini and bring to a boil.
Lower heat and cook another 6-8 minutes or until softened. Add more stock if needed.
Stir in the tomatoes, garlic, herbes de Provence and black pepper. Simmer on low heat for 4 minutes.
Place the salmon in the pan and stir gently to combine. Cover and simmer for 8-10 minutes over low heat, stirring occasionally.
Remove from heat. Stir in lemon juice, zest and parsley. Adjust seasonings if needed and serve.