Emulsifier Free Mediterranean Fish Stew
Total time55 min
Prep time20 min
Cook time35 min
4.8(14)
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Learn more →Ingredients
4 servings
For the stew
- 2 tbsp olive oil
- 1 medium leek, white and light-green parts only, halved lengthwise and thinly sliced
- 1 small fennel bulb, cored and thinly sliced, fronds reserved
- 3 medium carrots, peeled and cut into ½-inch rounds
- 1 medium zucchini, cut into ½-inch half-moons
- 4 cloves garlic, minced
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 1 tsp dried oregano
- 1 tsp dried thyme
- 4 cups bone broth
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 strip lemon zest (about 2 inches), plus 1 tbsp fresh lemon juice
- 1 ½ lb firm white fish fillets (such as cod, halibut, or sea bass), cut into 2-inch chunks
- ½ tsp fine sea salt, plus more to taste
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped
- reserved fennel fronds, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the leek and fennel and cook, stirring occasionally, until softened and the leek is translucent, about 6–8 minutes.
- 2
Add the carrots and garlic and cook, stirring frequently, until the garlic is fragrant and the carrots begin to soften slightly, about 2 minutes. Watch the garlic closely so it does not brown.
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