Estofado Ligero de Pescado (Imprimir)
Un delicado estofado mediterráneo con pescado blanco, verduras y hierbas frescas en un aromático caldo de limón.
# Ingredientes:
→ Fish
01 -
500 g white fish fillets (e.g., cod, haddock, halibut), cut into large chunks
→ Vegetables
02 -
1 tbsp olive oil
03 -
1 small onion, finely chopped
04 -
2 garlic cloves, minced
05 -
1 fennel bulb, thinly sliced
06 -
2 medium carrots, sliced
07 -
150 g cherry tomatoes, halved
08 -
Zest of 1 lemon
→ Liquids
09 -
750 ml fish stock or vegetable stock
10 -
Juice of 1 lemon
11 -
100 ml dry white wine (optional)
→ Spices & Herbs
12 -
1 bay leaf
13 -
Salt and black pepper, to taste
14 -
2 tbsp chopped fresh parsley
15 -
1 tbsp chopped fresh dill
16 -
1 tbsp chopped fresh chives or tarragon
# Instrucciones:
01 -
Heat olive oil in a large pot over medium heat. Sauté onion and fennel for 5–6 minutes until softened.
02 -
Add garlic and carrots, cook for 2 minutes, then stir in cherry tomatoes and lemon zest. Cook another 3–4 minutes until tomatoes begin to soften.
03 -
Pour in white wine (if using) and let simmer for 2 minutes. Add stock and bay leaf. Bring to a gentle simmer.
04 -
Simmer uncovered for 10 minutes until vegetables are just tender.
05 -
Gently add the fish pieces and cook for 6–8 minutes, or until fish flakes easily.
06 -
Stir in lemon juice, fresh herbs, and adjust seasoning with salt and pepper.
07 -
Serve hot with crusty gluten-free bread or over steamed rice, if desired.
# Notas:
01 -
For extra richness, swirl in a spoonful of crème fraîche or olive oil before serving.
02 -
Excellent with a side of grilled asparagus or green beans.
03 -
Can substitute shrimp or mussels for some or all of the fish.