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Lunch / Dinner

Spring Fish Stew with Italian Verde Sauce

Garden-fresh ingredients and fresh white fish take center stage in this bright and tasty stew topped with a tangy Italian verde sauce.

Fresh English peas, also known as green, sweet, and garden peas, are both low in calories and high in fiber. They offer a fair source of vitamins A and C, as well as niacin and iron, too. For best results,shell them just before using.

Spring onions look similar to scallions but they have small bulbs at the base. Basically, they’re more mature versions of scallions, and the greens are more intensely flavored.


2 servings

Total Time

40 minutes

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Test Kitchen Tip

If you can’t find fresh peas in their pods, substituting with frozen peas is an OK swap since they’re blanched and frozen right after they’ve been harvested.


For the broth, purée tomatoes, celery, thyme, garlic, and shallot in a food processor or high-powered blender. Transfer purée to a saucepan and bring to a boil over medium-high heat; reduce heat to medium and simmer 35 minutes. Strain purée through a fine-mesh sieve set over a bowl, pressing solids to extract as much broth as possible; transfer broth to a sauté pan. Discard solids.

Add wine to broth; boil over medium-high heat until reduced to 1½ cups, about 10 minutes.

For the sauce, purée oil, capers, lemon juice, parsley, anchovy paste, and garlic in a mini food processor.

For the stew, add carrots, celery, and potato to reduced broth; simmer over medium heat until carrots are fork-tender, 1012 minutes. Add onions and peas; simmer until peas are crisp-tender 3 minutes. Season stew with salt, cover, reduce heat to low, and keep warm.

Sauté fillets in oil in a nonstick skillet over medium-high heat until browned, 58 minutes; flip and sauté until fillets easily flake with a fork, 23 minutes more. Divide stew between two shallow bowls, top each with a fillet, and drizzle with sauce.

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