This quick and easy stew brings the rich, vibrant warmth of the Mediterranean right to your table. It’s an absolute favorite of mine, packed with colorful veggies, salty Kalamata olives and tender, flaky fish – the perfect dinner for busy weeknights.
It only takes 30 minutes total and is still incredibly nutritious and full of flavor. A hint of chilli, garlic and oregano gives the pan a simply heavenly aroma boost. I love serving this dish with either fluffy brown rice or toasted sourdough to soak up all those savory juices – an effortless way to add the good carbs to complement its deliciousness!
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, sliced
- 1 red onion, finely diced
- 1 large chili, finely diced
- 1 tsp dried oregano
- 1 zucchini, diced
- ½ aubergine, diced small
- 400g mixed tomatoes
- 1 400g tin finely diced tomatoes
- 1 400g can chickpeas, rinsed and drained
- ½ cup broth
- 1 tbsp red wine vinegar
- ½ cup Kalamata olives
- 2 barramundi fillets or white fish fillets of your choice
- ½ lemon, cut into wedges
- ¼ bunch basil, leaves picked
- Serve with brown rice or sourdough
Heat the extra virgin olive oil in a large skillet over medium-high heat. Add garlic, red onion, chilli and dried oregano. Season with sea salt and black pepper.
Add zucchini, eggplant and mixed tomatoes. If the mixture looks a little dry, add an additional dash of extra virgin olive oil. Sauté for 6-7 minutes or until vegetables begin to brown and soften. Add the chickpeas, canned tomatoes, broth, and red wine vinegar. Before bringing the mixture to a boil, bring the mixture to a boil. Add the barramundi fillets to the pan along with the olives and cook, covered, for 12-15 minutes, or until the fish is just cooked through and pulls away easily.
Serve with fresh lemon wedges, chopped basil leaves, and grain of choice.