Spiced White Fish Stew with Pita Bread
A spiced Mediterranean stew with simmered white fish fillets, eggplant, bell peppers and kalamata olives, finished with lemon juice, oregano and sumac, served over pita bread.
Ingredients
Instructions
Season the white fish fillets and simmer them over medium-high heat until well browned, about 8 minutes.
Add the eggplant, bell peppers and kalamata olives, cooking until softened, about 5 minutes.
Stir in the lemon juice, fresh oregano and sumac for 2 minutes.
Warm the pita bread separately.
Let the fish simmer gently for about 6 minutes so it stays flaky and the flavors meld.
Taste and adjust the seasoning.
Serve hot over the pita bread, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.