Quick Weeknight Fish Stew with Olives

Page 180

| Course Type: Soups and Stews

(1 review)

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Recipe Reviews

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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