Mediterranean Fish Stew

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Warm your soul with our Mediterranean fish stew. Packed with delicious flavors from the sea, this hearty dish is easy to make and Paleo-friendly.

Course Main Dish, Soup

Cuisine Meditteranean

Keyword fish stew, mediterranean style, paleo, seafood, stew

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 230kcal

Cost $35

Begin by slicing one onion.
1 onion
Heat a large pot and add cooking fat. Cook the sliced onion over medium heat until softened, which takes around 5 minutes.
2 tablespoon cooking fat
Mince 2 garlic cloves and finely chop one red chili pepper. Add them to the pot and cook for an additional minute, until fragrant.
2 garlic cloves, 1 red chilli
Roughly chop 2 lbs of tomatoes, add 2 tablespoon of tomato paste, and stir. Bring the mixture to a boil and then reduce the heat to a simmer. Allow it to simmer for approximately 10-15 minutes.
2 tablespoon tomato paste, 2 lbs tomatoes
Pour in 1 ½ cups of fish stock and add 4 strips of orange zest. Let it come to a simmer.
1 ½ cups fish stock, 4 strips orange zest
Cut 2 ½ lbs of skinless halibut fillets into chunks. Add them to the pot and let them simmer for 5 minutes. Next, add 1 lb of fresh clams in the shell and 1 lb of large raw shrimp, peeled and deveined. Cook for an additional 5 minutes.
2 ½ lbs skinless halibut fillets, 1 lb clams, 1 lb large raw shrimp
Pour in 1 cup of white wine and let it simmer for another 10 minutes, until most of the liquid has evaporated. Season with sea salt and freshly ground black pepper, starting with 1 teaspoon of each. Keep seasoning to taste, adding more salt or pepper as neede
1 cup white wine, Sea salt and freshly ground black pepper
Garnish the stew with a handful of chopped fresh parsley and serve.
A handful of fresh parsley

It is critical to ensure that the seafood reaches a minimum internal temperature of 145°F for food safety.
Use any preferred white fish in place of halibut if desired.