Quick weeknight fish stew with olives from Dining In: Highly Cookable Recipes (page 180) by Alison Roman

  • chiles de arbol
  • tomatoes
  • Show all ingredients...

  • EYB Comments

    Can substitute red pepper flakes for chiles de arbol; tilapia fillets, cod fillets, or rockfish fillets for flounder fillets; and dill, cilantro, or tarragon for parsley.

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Notes about this recipe

  • Eat Your Books

    Can substitute red pepper flakes for chiles de arbol; tilapia fillets, cod fillets, or rockfish fillets for flounder fillets; and dill, cilantro, or tarragon for parsley.

  • TrishaCP on December 27, 2020

    This was ok-my husband liked it more than I did. I also cooked the seafood separately rather than as the recipe directed. Don’t understand the recipe notes about the “basicness” of this dish?

  • Rradishes on April 07, 2019

    This was good and very adaptable. I made with shrimp and white fish, boiled some of the shrimp shell on to get more of fish stock favor, added potatoes as well. Husband liked.

  • L.Nightshade on October 20, 2018

    Because I don’t trust her seafood timing, I played a different game with the cooking order. As far as I’m concerned, when mussels open they are done. So the idea of cooking them until they open, then adding the shrimp, and then adding the fish, and cooking for another six to eight minutes... well, I did not do that. The seafood tonight was cooked one at a time, which prolonged the process, but resulted in everything being perfectly done. First the shrimp went into the base, turned pink and were fished out. Then a few scallops, done and fished out. After retrieving the shrimp and scallops, mussels went in and were scooped out when they opened. Last but not least, chunks of halibut. When the halibut was done, everything else went back in. If we had followed her instructions the mussels would have been tough little overdone gummy bits. My herb mix was cilantro and tarragon. Oh my goodness, I never would have guessed these two would work so well together, but they did indeed.

  • southerncooker on September 17, 2018

    Mussels are often hard to find here but I lucked up and found a pound of precooked frozen ones at our local market for a very reasonable price. I added them in at the end just long enough to warm them up. I used tilapia for the fish. I couldn't find oil brined black olives so I'd planned to sub some kalamata olives I had at home only to find they were spoiled so I omitted them. We all enjoyed this one on a rainy Sat. night with toasted garlic bread for dipping.

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