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Sicilian Fish Stew

Name: Sicilian Fish Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 0.5 of Fennel Bulb Chopped; 0.5 of Yellow Onion Chopped; 2 of Celery Stalks Chopped; 2 tsp of Olive Oil; 1 Tbsp of All Purpose Flour; 0.5 cup of Dry White Wine; 1.5 cups of Chicken or Fish Stock; 28 oz of Can of Whole Plum Tomatoes - Roughly Chopped; 1 Tbsp of Capers; 0.33 cup of Pitted Kalamata Olives; 3 of Anchovy Fillets Chopped; 3 of Sprigs Fresh Thyme; 3 Tbsp of Fresh Parsley Chopped; 2 lb of Cod Fillets; 1 cup of Cherry Tomatoes

Sharee

March 28, 2021

A quick “rendition” of Sicilian Style Fish Stew. Lovely fish flavors with a delicate texture fish stew. Using steam with the Anova Oven helps to keep the fish moist. Recipe Tip: Chop olives for a smoother less chunky soup. Omit olives for more authentic fish stew. For a thinner soup omit the flour.

Serves

Prep Time

00:15

Cook Time

00:35

Ingredients

Fennel Bulb Chopped

Yellow Onion Chopped

Celery Stalks Chopped

2 tsp

Olive Oil

1 Tbsp

All Purpose Flour

½ cup

Dry White Wine

1.5 cups

Chicken or Fish Stock

28 oz

Can of Whole Plum Tomatoes - Roughly Chopped

1 Tbsp

Capers

⅓ cup

Pitted Kalamata Olives

Anchovy Fillets Chopped

Sprigs Fresh Thyme

3 Tbsp

Fresh Parsley Chopped

2 lb

Cod Fillets

1 cup

Cherry Tomatoes

Steps

1. Sauté Vegetables

Add olive oil to oven safe pot/pan. Add vegetables. Sauté onion, celery, garlic, crushed red pepper and fennel in oven safe pan on medium high heat using stove top for about two minutes.

2. Add Flour to Vegetables

Add the flour to the vegetables, stir and cook for one minute.

3. Add Remaining Ingredients

Add the thyme, red pepper, wine, tomatoes, capers, anchovies, olives, parsley and stock to pot. Stir until well combined. Salt and pepper the stew to taste.

4. Preheat Oven

Rack

Sous Vide Mode: Off

Steam: 50%

Temp: 350°F

Heat: Rear

5. Cook Stew

Rack

Cook stew for 35 minutes. At 35 minutes at the cod fish. Stir gently just until combined. Cook for another five to seven minutes until fish is cooked through.

Sous Vide Mode: Off

Steam: 50%

Temp: 350°F

Heat: Rear

00:35 Timer

6. Serve

Remove thyme sprig stems. Serve with crusty French Bread.