Fish stew is a universal dish with name variations around the globe. Fish stew can include a range of ingredients. Many different fish can be used, but it’s best to use a firm fish that holds its shape when cooked. Shrimp and crab can also be included. Depending on region, ingredients for fish stew may also include ginger, coconut milk, cloves, jalapeño, or cilantro. This savory recipe has a tomato base.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 6 Tbsp olive oil
- 1 medium onion, chopped
- 3 large garlic cloves, minced
- ⅔ cup fresh parsley, chopped
- 1½ cups fresh chopped tomato or 1 can (14 oz) of whole or crushed tomatoes with juices
- 2 tsp tomato paste (optional)
- 8 oz clam juice
- ½ cup dry white wine
- 1½ lbs fish fillets (firm white fish like halibut, cod, red snapper, or sea bass), cut into 2-inch pieces
- Pinch of dry oregano
- Pinch of dry thyme
- ⅛ tsp hot sauce, more to taste
- Salt, to taste
- Freshly ground black pepper, to taste
Directions
- Heat olive oil in a large heavy bottomed pot over medium high heat.
- Add onion and cook 4 minutes. And then add garlic and cook 1 minute.
- Stir in parsley and cook 2 minutes.
- Add tomatoes and tomato paste. Cook 10 minutes.
- Add clam juice, wine, and fish. Bring to a simmer and cook until fish is cooked through and flakes apart easily, 3–5 minutes.
- Add oregano, thyme, Tabasco, salt, and pepper.
- Ladle into bowls and serve with crusty bread for dipping.
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