**Ingredients :**
*for the stew :*
– 2 tablespoons of olive oil
– 1 medium onion, chopped
– 2 branches of celery, chopped
– 4 garlic cloves, minced
– 1/2 teaspoon red pepper flakes (optional)
– 2 tablespoons of tomato concentrate
– 1/2 cup of dry white wine
– 1 can (800 g) of crushed tomatoes
– 4 cups of fish or vegetable broth
– 1/2 cup Kalamata olives, drained and sliced
– 2 tablespoons of capers, drained
– 1 cup of orzo or other small dough
– 500 g of firm whitefish (such as cod or halibut), cut into 2.5 cm pieces
– Salt and pepper to taste
*For the herbal oil and garlic :*
– 1/4 cup olive oil
– 2 garlic cloves, minced
– 1 tablespoon of fresh parsley, chopped
– 1 tablespoon of fresh basil, chopped
– Zest of a lemon
**Instructions :**
1️⃣ **Preparation of Stew:**
– Heat the olive oil in a large saucepan over medium heat. Add the onion and celery, and simmer until tender, about 7-8 minutes.
– Add garlic and red pepper flakes, and cook for an additional 1 minute.
– Add the tomato concentrate, mix to coat the vegetables, and cook until it starts to caramelize.
– Pour the white wine, bring to a boil and let it simmer until half reduction.
– Add crushed tomatoes, broth, olives and capers. Bring to a boil, then reduce heat and let simmer for 20 mins.
– Add the orzo and cook until it is al dente, about 8-10 minutes.
– Insert fish pieces and bake until opaque and cooked, about 5 minutes. Season salt and pepper to taste..
2️⃣ **Preparation of Herb & Garlic Oil:**
– Heat the olive oil in a small skillet over medium heat. Add garlic and cook until golden brown, about 2 minutes.
– Remove from fire and incorporate parsley, basil and lemon zest.
3️⃣ **Service :**
– Distribute the stew in bowls, sprinkle with a fillet of herb and garlic oil, and serve with crispy bread.
**Prep Time:** 15 minutes | **Cook Time:** 45 minutes | **Total Time:** 1 hour
**Calories :** 350 kcal | **Portions :** 4
