Quick Easy Fish Stew
Recipe from: SimplyRecipes
Our simple fish stew recipe pairs fresh fish with aromatics, white wine and tomato for a quick, easy, and absolutely delicious fish stew.
Ingredients
- 6 tablespoons extra virgin olive oil
- 1 medium onion, chopped (about 1 1/2 cups)
- 3 large cloves garlic, minced
- 2/3 cup fresh parsley leaves, chopped
- 1 1/2 cups fresh chopped tomato OR 1 (14-ounce) can whole or crushed tomatoes with their juices
- 2 teaspoons tomato paste, optional
- 1 (8-ounce) bottle clam juice (or 1 cup shellfish stock)
- 1/2 cup dry white wine (such as Sauvignon blanc)
- 1 1/2 pounds firm white fish fillets such as halibut, cod, red snapper, or sea bass, cut into 2-inch pieces
- Pinch dried oregano
- Pinch dried thyme
- 1/8 teaspoon Tabasco sauce , or more to taste
- 1/8 teaspoon freshly ground black pepper, plus more to taste
- 1 teaspoon salt, plus more to taste
Instructions
- The key ingredient to this stew is clam juice, which they sell in shelf stable eight-ounce bottles. We usually keep a couple in our pantry. I have prepared the soup for people with shellfish allergies; the thing to do is to substitute the clam juice with white wine, fish stock, or water. It works; it’s just not quite as tasty.
- If you want, you can add some shrimp, clams and/or scallops to the stew as well.
- This recipe will make a chunky stew with not a lot of liquid. If you prefer a brothier soup, you can add more clam juice, seafood broth, shellfish stock, or white wine to get it to the consistency you prefer. Just remember that the tomatoes and fish will both release more liquid as they cook.
- As you add more liquid, taste the soup, and be sure to adjust the seasonings accordingly.
- Six tablespoons of olive oil may seem like a lot, but it makes the stew taste rich and wonderful. That’s why we suggest you use a hearty fish that isn’t oily. If you prefer, you can reduce the amount of olive oil. However, we suggest that you use at least a tablespoon to get your aromatics cooked.
- If you’re prepping this stew for a dinner party, make the soup base in advance and refrigerate. Then, reheat the broth and add the fish just before serving.
- We don’t recommend freezing the leftover soup, since it will change the texture of the fish. But it’s perfectly fine to freeze the broth and add the fish before serving.
- For a variation, add 1/2 pound of shrimp, mussels, clams, and/or scallops to the stew. If adding shellfish, add them a couple minutes before the fish; they need more time to cook and open.
- Heat olive oil in a large, thick-bottomed pot over medium-high heat. Add onion and sauté 4 minutes. Add the garlic and cook a minute more. Add parsley and stir 2 minutes. Add tomato and tomato paste, and gently cook for 10 more minutes or so.
- Add clam juice, dry white wine, and fish. Bring to a simmer, and let simmer until the fish is cooked through and easily flakes apart, about 3 to 5 minutes. Add seasoning—salt, pepper, oregano, thyme, and Tabasco. Add more salt and pepper to taste.
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