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Lebanese Seafood Stew

Serves 4 to 6 Entree seafood, Fish

Lebanese Seafood Stew

Lebanese Seafood Stew captures the essence of coastal Lebanese home cooking, where the bounty of the sea meets the warmth of the kitchen. Traditionally, this comforting dish graces the table during family dinners, especially when the catch is fresh and the air carries a hint of salt. It is a celebration of the sea's gifts, cooked with intuitive measures and shared with loved ones.

The stew should taste of tender white fish, enriched by ripe tomatoes and the smoothness of olive oil. A pinch of fine sea salt draws out the flavors, creating a satisfying balance. This isn't just food; it's a warm, hearty embrace meant for sharing around a convivial table.

Ingredients

  • 700 gfirm white fish
  • 2tomatoes
  • 80 mlolive oil
  • to tastefine sea salt

Method

  1. Begin by cleaning the 700 g of firm white fish under cold running water to remove any scales or impurities. Pat the fish dry thoroughly with paper towels to ensure a good sear later. Cut the fish into large chunks, about 2 inches each, to help them hold together during cooking.
  2. In a large, heavy-bottomed pot, heat 80 ml of olive oil over medium-high heat. While the oil is heating, dice the 2 tomatoes into small pieces. Once the oil is shimmering, add the tomatoes to the pot, stirring occasionally until they start to break down and release their juices, becoming fragrant and slightly caramelized.
  3. Gently add the fish chunks to the pot, nestling them among the tomatoes. Cook the fish for a few minutes, turning them carefully with a spatula to ensure even cooking. Look for the fish to turn opaque and firm to the touch, indicating they are cooked through but not overdone.
  4. Taste the stew and add fine sea salt to your preference, keeping in mind that the flavors should be balanced and not overly salty. Stir gently to incorporate the salt without breaking the fish pieces.
  5. Serve the Lebanese Seafood Stew immediately, ensuring each serving has a generous portion of both fish and the tomato base. This dish is best enjoyed warm, with the flavors melding together beautifully at the table.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

This recipe is from Authentic Lebanese Cuisine by Yassine Sbiti — the Lebanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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