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Green Tea Fish Stew

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5 Tbls. Olive oil 
1 Clove garlic; peeled 
4 medium Potatoes; peeled and diced 
1 lb. Flounder, cod or red snapper fillets cut in chunks 
2 bottles clam juice 
2 cups water 
16 ozs. diced or pureed tomatoes 
1/2 cup dry white wine 
1 Bay leaf 
1 tsp. Salt 
1/8 tsp. Crushed red pepper or to taste 
3 Tbls. Chopped parsley 
1 tsp. Matcha green tea powder 

Heat oil in Dutch oven. Add garlic; sauté until well browned. Discard garlic. Add potatoes to Dutch oven, cook, stirring constantly, until lightly browned. Add fish, stock, tomatoes, wine, Matcha, bay leaf, salt, crushed red pepper, and pepper. Bring to a boil, then immediately reduce heat and simmer for 20-25 minutes or until fish and potatoes are tender. Remove bay leaf. Serve sprinkled with parsley. Serves 4

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