A Mediterranean-inspired winter warmer!
I adore this dish because it’s so easy to prepare and absolutely packed with flavour. The tomatoes and herbs are what predominate, rather than the mild-tasting haddock and shrimp. Leftovers reheat beautifully so you might even want to make a double batch. I like to serve this with a simple salad and crusty bread for an easy meal (see make-ahead instructions below) that’s sure to impress.
- 1 pound (454 grams) boneless haddock fillets (fresh or frozen)
- 16 – 20 large raw shrimp (fresh or frozen), peeled and deveined
- 1 tablespoon (15 mL) extra virgin olive oil
- 1 tablespoon (15 mL) butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (26 oz/796 mL) diced tomatoes
- 1 cup (250 mL) thinly sliced carrots
- 1 cup (250 mL) diced celery
- 1 can (18 oz/540 mL) low-sodium chickpeas, drained and rinsed*
- 1 cup vegetable or chicken broth (or more, to your liking)
- dash red pepper flakes (or more, to taste)
- 2 tablespoons (30 mL) tomato paste**
- 1 teaspoon (5 mL) dried basil
- 1/2 teaspoon (2.5 mL) dried oregano
- 1 medium zucchini, halved lengthwise and thinly sliced
- salt and pepper to taste
- 1/2 cup (125 mL) crumbled feta
- 1/4 cup (60 mL) minced parsley
*In some regions you’ll find chickpeas marketed as garbanzo beans.
**Look for tubes of concentrated tomato paste at your grocery store or specialty food market. They’re super handy when you only need a tablespoon or two and can be stored in the fridge for months after opening.
- If using frozen fish, partially thaw the haddock fillets (at room temperature for about 30 minutes or overnight in the fridge) and cut in 1 inch pieces. Partially thaw shrimp (if frozen) and slice in half, lengthwise. Refrigerate both until ready for use.
- In a large pot over medium heat, add olive oil and butter. When butter has melted, add onions and sauté for two minutes. Add garlic and cook two minutes longer, stirring.
- Add tomatoes, carrots, celery, chickpeas, stock, red pepper flakes, tomato paste, basil and oregano. Stir well to combine and cover pot with a lid. Cook 5 minutes or until vegetables are just starting to feel tender when pierced with the tip of a knife.
- At this point, you can refrigerate the stew for up to 24 hours and finish cooking it just before serving.
- 15 minutes before ready to serve, bring the vegetable mixture back to a simmer. Add haddock, shrimp and zucchini; stir very gently to combine. Add a bit more broth if you would like the stew a little less thick. Cover pot and simmer for 15 minutes or until fish flakes easily with a fork.
- Taste and add salt and/or pepper as needed.
- Serve in hot bowls and garnish with feta and parsley.