Hearty seafood and chickpea stew

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.

Ingredients

  • 1 pound (454 g) 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.

Method

  • 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.

Serves 4.

About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
This entry was posted in Entertaining, fish, Make Ahead, make-ahead, Meat, poultry, fish, One dish meals, seafood, Soups and stews and tagged , , , , , , , , , , , , , , , , . Bookmark the permalink.

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