Mediterranean Fish Stew

  

   For those of you who know me, you know that seafood is a big part of my diet. And that's because I'm spoiled to have a husband who works in the seafood industry and we have access to the best of the best on a regular basis. So much so that it pains me to buy seafood in a restaurant most times when I know how it's been prepared and what it really costs! Don't get me wrong though, there are some really great places to get seafood. But those don't include that sassy, scruffy little man in a yellow raincoat on the Gorton's Fish Stick box in the freezer aisle. And don't even think about ruining that seafood by getting it fried and served with fries. Total lack of flavor and nutrients. Your arteries with thank me. Because honey trans fats are NOT cute.

 

   This stew is a great way to enjoy white fish, get your veggies, and relish in the upcoming cooler weather! It is best enjoyed after it has been prepared and allowed to cool so that the flavors meld together quite nicely. I actually prefer to eat it at room temperature. But go ahead and make this early on in the morning and eat it for lunch. You could even make it at the same time you are preparing that night's dinner and let it sit in the fridge overnight.

 

 

Recipe:

 

1 lb cod

1.5 lbs fresh organic roma tomatoes, chopped

15-20 fresh stalks of Swiss Chard, sliced thinly

1/2 cup Kalamata olives, pitted and diced

1 garlic clove, crushed

2 Tablespoons EVOO

3 Tablespoons Balsamic Vinegar
1/2 cup water

Sea Salt to taste

Cracked Black Pepper to taste

4 fresh Basil Leaves, rinsed well

 

Begin by lightly sauteing Cod with EVOO, Garlic, Salt, and Cracked Black Pepper in a medium saucepan. Fish will begin to flake and come apart once cooked, roughly 5-10 minutes. Remove from sauce pan and place into a bowl until further use. Add tomatoes and balsamic vinegar and simmer until soft. Add Kalamata Olives and Swiss Chard and simmer for several more minutes.Next, add back in the fish, 1/2 cup water, and one Basil leaf. Simmer for ten minutes on low. Shut off stove-top, add in 3 more additional basil leaves and let stew cool about 1-2 hours. Remove Basil leaves before eating (I actually keep them in).