Tub gurnard in fish stew

Name: Tub gurnard in fish stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Gurnard (cleaned fillets) 14.1 oz; Cherry tomatoes 2 cups; Carrots 3.5 oz; Celery ¾ cup; Spring onions 1.75 oz; White wine 1 ½ tbsp; Water 1 ¼ cup; Garlic 1 clove; Fresh chili pepper 1; Thyme to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

202

Calories per serving

Energy Kcal 202
Carbohydrates g 6.7
of which sugars g 6.6
Protein g 22.5
Fats g 9.1
of which saturated fat g 1.68
Fiber g 2.3
Cholesterol mg 64
Sodium mg 521

Gluten Free
Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 10 min
Cook time: 30 min
Serving: 4
Cost: Average

PRESENTATION

Red gurnard in tomato broth is a classic Mediterranean fish dish—really really timeless—that you'll find in places like Tuscany, Lazio and Campania. Perfect for when you're craving something light but still full of flavor. And look, what makes this fish in tomato broth special is how it just nails the essence of the sea. The fresh gurnard fillet? It's gently poached in a tomato garlic broth, loaded with herbs and a touch of chili for that tangy zing.

This guazzetto method—yeah, that's what they call it—means the fish cooks slowly in this juicy sauce. So so tender, it just soaks up those sweet and herby flavors. Each area in Central and Southern Italy does it a bit differently, but the focus? Pretty much on simplicity and letting the main ingredients shine.

If you're into seafood stew or need an easy seafood dinner that feels rustic and fresh, this dish is a must-try. It is special but super chill—kind of like a homey vibe, especially when you’ve got crusty, toasted bread to go with it. People just love how the moist fish melts into the rich sauce and the broth bursts with flavor from ripe tomatoes, garlic, and olive oil. The red gurnard recipe? Shows off the best of Mediterranean cooking: real ingredients, simple steps, and bright, bold taste.

And here's the thing, the chili adds a nice kick without being too much, which is great if you're into something a little different. Scooping up some broth with that crispy bread? Seriously good. Takes you straight to the seaside, even if you’re just chilling at home. It's one of those dishes that's both golden and satisfying—bringing a taste of the Italian coast right to your table. Whether you are cooking for family or friends, this dish is like a mini getaway by the beautiful Italian shores.

How to prepare Tub gurnard in fish stew

To make the tub gurnard in fish stew, first prepare the vegetables for the sauté: trim the spring onion 1, remove the outer leaves, and slice it finely 2. Wash and trim the celery and cut it into slices 3.

Peel the carrots and also cut them into thin slices 4. In a saucepan, pour a drizzle of olive oil 5, place it on the heat to warm, then add the sliced spring onion 6 and the garlic clove. Let it brown over low heat.

Meanwhile, cut the chili pepper and remove the seeds 7. Add the chili pepper to the saucepan 8, let it flavor for a couple of minutes, then add the celery and carrots 9.

Also incorporate the washed and dried cherry tomatoes 10 and cook for a few minutes. Now deglaze with the wine 11 and let the alcohol evaporate. At this point, place the tub gurnard fillets in the saucepan 12.

Pour in the water 13, cover with the lid 14, and cook the fish for 20 minutes over medium heat. Halfway through cooking, adjust the salt 15.

Scent with thyme leaves 16. After 20 minutes, the tub gurnard will be tender and will have absorbed all the aromas of the sauce, so turn off the heat and add some freshly ground pepper 17. Serve the tub gurnard in fish stew hot with a drizzle of raw olive oil 18!