Sunday, October 4, 2009

Fish Stew

I know....I stew probably makes you want to say "ewwww" but PLEASE try it! This is a quick, easy, and oh so yummy meal. I already had most of the ingredients in my pantry. A benefit of being married to the seafood specialist at Publix is fresh seafood. We enjoyed the fish stew tonight with shrimp and halibut. I want to try it with mussells if Publix ever gets them in fresh.
This recipe is from Simply Recipes. I have included the original recipe, my changes are in blue. I served it tonight with a great garlic and rosemary sourdough bread from Whole Foods. Tomorrow I am going to serve the leftovers over rice. A salad would be great with this but Jay doesn't eat salad.

Simply Recipe's Dad's Fish Stew Recipe

Preparation time: 25 minutes.


  • 6 Tbsp olive oil
  • 1 cup of chopped onions
  • 2 large garlic cloves, chopped
  • 2/3 cup fresh parsley, chopped 1 tbsp dried parsley
  • 1 cup of fresh chopped tomato (about 1 medium sized tomato) 1 can diced tomatoes
  • 2 tsp of tomato paste. 1 and a half small cans of tomato paste
  • 8 oz of clam juice
  • 2/3 cup dry white wine
  • 2 cups chicken stock
  • 1 1/2 lb fish fillets (use halibut, cod, sole, red snapper, sea bass), cut into 2-inch pieces I used 1lb halibut and almost 1lb shrimp
  • Touch of dry oregano, thyme, pepper, red pepper flakes, dried basil
  • Salt


1 Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes. Add parsley and stir 2 minutes. Add tomato, tomato paste and cook 2 minutes longer.

2 Add clam juice, dry white wine, chicken stock, and fish and simmer until fish is cooked through, less than 10 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve.

Serves 4.

Without the chicken stock it is really thick and only fills about 1/3 of the pot. With the chicken stock it thins it out some but adds great flavor and fills about 1/2 of the pot. This is a 30 minute or less meal!

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