Recipe: Quick-fix Rosh Hashana Fish Stew

Recipe: Quick-fix Rosh Hashana Fish Stew
(Carolyn Cole / Los Angeles Times)

3 tablespoons extra-virgin olive oil

3 cloves garlic, minced


2 cups chopped onions

1 cup chopped celery

1 cup chopped fennel

5 small tomatoes, diced

1 tablespoon tomato paste

2 tablespoons red wine vinegar

1/2 cup dry red wine

1/2 cup cold water

1/4 cup minced parsley

1 tablespoon sugar or to taste

1 tablespoon fennel seeds


Freshly ground black pepper

2 pounds fish, such as cod, bass, halibut and red snapper fillets, cut into 1-inch dice


Heat oil in large heavy pot over medium heat. Add garlic, onions, celery and fennel, and saute until soft but not brown, about 5 minutes. Add tomatoes, tomato paste, vinegar, wine, water, parsley, sugar, fennel seeds and salt and pepper to taste. Bring to boil and cook 10 to 15 minutes. Add fish, and cook, covered, until fish is cooked through but still firm, about 5 minutes. Serve immediately in heated shallow soup bowls.

4 servings. Each serving:

358 calories; 265 mg sodium; 67 mg cholesterol; 12 grams fat; 23 grams carbohydrates; 36 grams protein; 2.07 grams fiber.