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Fish Stew in a Skillet

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Makes 4 servings 1x

Time 20 minutes

Units Scale

Ingredients

  • 8 thick slices rustic bread
  • 1 garlic clove, halved
  • 5 tablespoons olive oil
  • 1 onion, chopped
  • 1 large carrot, chopped
  • Salt and pepper
  • 2 teaspoons paprika
  • 2 bay leaves
  • One 28-ounce can crushed tomatoes
  • 1 cup dry white wine or water
  • 1 1/2 pounds firm white fish fillets (like cod or halibut)
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  1. Heat the oven to 425°F. Put the bread on a rimmed baking sheet and cook, checking occasionally, until as toasted as you like, 10 to 20 minutes. When the bread is toasted, rub it with the cut side of the garlic and drizzle with 2 tablespoons oil.
  2. Put the remaining 3 tablespoons oil in a large skillet over medium-high heat. When it’s hot, add the onion and carrot, and sprinkle with salt and pepper. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes. Add the paprika and bay leaves and stir constantly until fragrant, less than a minute. Stir in the tomatoes, bring to a boil, then adjust the heat so it bubbles steadily.
  3. Add the wine, stir to combine, and nestle the fish in the tomato sauce. Bring to a boil, then reduce the heat so the mixture bubbles gently. Cook, uncovered, until the fish is firm and just cooked through, 5 to 10 minutes. Break it into big pieces (which will reveal its doneness; cook for another minute or 2 if the middle isn’t opaque). Taste the sauce and adjust the seasoning. Serve hot in shallow bowls, over or underneath the toast as you like and garnished with parsley.

– Dinner for Everyone