Alright! We are in the heat of the holidays here in Manhasset! Holiday parties abound! There is so much to do and I am up until midnight or 1 a.m. most nights trying to cook, bake, decorate, stuff holiday cards and shop till I drop! And I just KNOW most people out there are doing the same thing. We are all over-worked and fueling ourselves on Christmas Cookies and desserts.
My family absolutely needs healthy dinners, especially now that winter has hunkered down over us and we are all exhausted and busy, busy, busy.
Here is one fabulous, healthy, quick and easy meal from Giada DeLaurentis that I made Monday night, which my family absolutely devoured. This recipe will definitely become a winter staple in my home!
This is a truly soul warming dish that is packed with vitamins and Omega-3s.
Try it and Enjoy! Your body and mind will thank you for it!
Ingredients
Stew:
- 1/3 cup extra-virgin olive oil, plus extra for drizzling
- 1 medium carrot, peeled and chopped into 1/2-inch pieces
- 1 onion, chopped
- 2 cloves garlic, chopped
- Kosher salt
- 3/4 cup white wine, such as Pinot Grigio
- 1 (28-ounce) can crushed or pureed Italian tomatoes (recommended: San Marzano)
- 1 cup water
- 1/2 teaspoon red pepper flakes, plus extra for garnish
- 1 1/2 pounds whitefish fillets, halibut, cod or arctic char, skinned and cut into 3/4-inch chunks
- 1/4 cup chopped fresh flat-leaf parsley
Crostini:
- 1 (1-pound) loaf ciabatta or rustic bread, trimmed and cut into 3/4-inch thick slices
- Olive oil, for drizzling, plus 3 tablespoons
- 1 garlic clove, halved
Directions
For the stew: In a 6-quart, heavy bottomed stock pot or Dutch oven, heat 1/3 cup of oil over medium-high heat. Add the carrot, onion, and garlic. Season with salt and cook, stirring frequently, until the vegetables begin to soften, about 5 to 8 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 5 minutes. Add the tomatoes, water and red pepper flakes. Reduce the heat and bring the mixture to a simmer. Cover and cook until the vegetables are tender, about 18 to 20 minutes. Season the fish with salt and add to the stew. Cook, stirring occasionally, until cooked through, about 5 to 8 minutes.
*(Meaghan’s Tip: throw on a bunch of washed asparagus or French green beans and cook with the stew for the last 5-8 minutes.)*
Season the stew with salt, if needed.
For the Crostini: Put an oven rack in the center of the oven and preheat the oven to 375 degrees F.
Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 12 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic.
Ladle the stew into serving bowls and garnish with parsley. Drizzle with olive oil and sprinkle a few red pepper flakes on top. Serve with the crostini