Preamble: So, I got my wisdom tooth removed and ended up with a lingual nerve injury, which means I can’t taste very well. I decided to go back through my old favorite recipes and make them into videos. This is one of my favorites; I’ve had it many times. It’s super easy and fast. You can use plain old canned green olives or try it with fancier Castelvetrano. I’ve done both, and they’re both good.
* 1 tablespoon neutral oil * 1 yellow onion, peeled and diced * 1 pound baby gold potatoes, quartered * 2 tablespoons butter * 1 tablespoon piment d’Espelette or use 2 teaspoons paprika and 1 teaspoon smoked paprika * 2 tablespoons tomato paste * 15-ounce can of chickpeas * 5 cups water or stock (chicken, vegetable, or seafood) * 1 pound white fish, such as tilapia, cod, or whiting * 6-ounce can pitted Castelvetrano or green olives, halved * 2 teaspoons extra virgin olive oil * Salt, pepper, and crushed red pepper to taste
1. Heat the oil in a wide pot over medium heat. Once hot, add the onions and cook for 2–3 minutes until they begin to sweat. Add the potatoes and cook, occasionally turning, for 6–8 minutes until they develop golden edges. Season all over with salt and pepper.
**Prepare the broth:**
1. Create a well in the middle of the pot and melt the butter. Once melted, add the piment d’Espelette and stir into the butter. Add the tomato paste and mash it into the butter. Cook for 45 seconds or until fragrant. Toss to coat the potatoes and onions in the mixture and cook for 3 minutes until the paste deepens in color. Add crushed red pepper to taste. 2. Pour in the chickpeas and the water or stock. Season with salt and pepper (liberally, if using water) and bring to a boil. Reduce heat to medium and simmer for 10 minutes or until the potatoes are just shy of fork-tender.
**Cook the fish:**
1. Add the olives to the pot and stir to incorporate. Place the fish on top and drizzle with extra virgin olive oil. Season the fish with salt and pepper. Cover, reduce heat to low, and simmer for 8–10 minutes or until the fish is cooked and flakes easily with a fork. Depending on the thickness of the fish, you may need to simmer up to 12 minutes.
**To serve:**
1. Before serving, gently break the fish up. Add parsley and lemon juice if you like. Ladle into bowls and garnish with more minced parsley or chives and serve a slice of crusty bread if you like. Enjoy!
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**Recipe here originally:** [**Easy Fish Stew Recipe**](https://www.triedandtruerecipe.com/easy-fish-stew-recipe/)**.**
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Preamble: So, I got my wisdom tooth removed and ended up with a lingual nerve injury, which means I can’t taste very well. I decided to go back through my old favorite recipes and make them into videos. This is one of my favorites; I’ve had it many times. It’s super easy and fast. You can use plain old canned green olives or try it with fancier Castelvetrano. I’ve done both, and they’re both good.
* 1 tablespoon neutral oil
* 1 yellow onion, peeled and diced
* 1 pound baby gold potatoes, quartered
* 2 tablespoons butter
* 1 tablespoon piment d’Espelette or use 2 teaspoons paprika and 1 teaspoon smoked paprika
* 2 tablespoons tomato paste
* 15-ounce can of chickpeas
* 5 cups water or stock (chicken, vegetable, or seafood)
* 1 pound white fish, such as tilapia, cod, or whiting
* 6-ounce can pitted Castelvetrano or green olives, halved
* 2 teaspoons extra virgin olive oil
* Salt, pepper, and crushed red pepper to taste
**For serving:**
* Minced fresh parsley, lemon juice, or chives
* Crusty bread
**Cook the onion and potatoes:**
1. Heat the oil in a wide pot over medium heat. Once hot, add the onions and cook for 2–3 minutes until they begin to sweat. Add the potatoes and cook, occasionally turning, for 6–8 minutes until they develop golden edges. Season all over with salt and pepper.
**Prepare the broth:**
1. Create a well in the middle of the pot and melt the butter. Once melted, add the piment d’Espelette and stir into the butter. Add the tomato paste and mash it into the butter. Cook for 45 seconds or until fragrant. Toss to coat the potatoes and onions in the mixture and cook for 3 minutes until the paste deepens in color. Add crushed red pepper to taste.
2. Pour in the chickpeas and the water or stock. Season with salt and pepper (liberally, if using water) and bring to a boil. Reduce heat to medium and simmer for 10 minutes or until the potatoes are just shy of fork-tender.
**Cook the fish:**
1. Add the olives to the pot and stir to incorporate. Place the fish on top and drizzle with extra virgin olive oil. Season the fish with salt and pepper. Cover, reduce heat to low, and simmer for 8–10 minutes or until the fish is cooked and flakes easily with a fork. Depending on the thickness of the fish, you may need to simmer up to 12 minutes.
**To serve:**
1. Before serving, gently break the fish up. Add parsley and lemon juice if you like. Ladle into bowls and garnish with more minced parsley or chives and serve a slice of crusty bread if you like. Enjoy!