The Bardic Chef: Recipe – Bay Side Fish Stew

I find the fishing ports and the bays to be captivating. The markets alone stir a desire in me to create more, or come up with reasons to use all of the fresh ingredients, caught daily, that I’m seeing. One day. One day. Maybe I will get lucky and find an establishment by the water.


  • 1 ½ lb one to two inch fish fillets, of either sea bass or halibut variety
  • 6 tbsp olive oil
  • 1 onion, white
  • 3 crushed garlic cloves
  • ½ cup parsley
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 ½ cups crushed tomatoes, with juices
  • 1 cup seafood or shellfish stock
  • ½ cup white wine


Heat oil in a pan over medium flame, and saute the onion, chopped, for five minutes, then add garlic and cook until onions have completely changed color. Add in the parsley, then tomatoes, and cook for ten more minutes. Add in the stock, wine, and fish. Simmer until fish is thoroughly cooked, almost five additional minutes, then add the rest of the seasonings.