Seafood · Soups & Salads

Fish Stew

Oops, I did it again. I’ve eaten so many hot dogs, pizzas, and cupcakes, that I’m actually craving healthy food.

I try not to repeat recipes only unless I’m obsessed and this happens to be one that I must eat monthly.  If I were a dieter, I would eat this stew all day long. The flavors meld beautifully and it’s not any old beef stew, it’s fish stew. I find myself eating this with loaves upon loaves of baguette so dieting with this stew is not an option for me.

From Simply Recipes

Ingredients

  • 6 Tbsp olive oil
  • 1 cup of chopped onions
  • 2 large garlic cloves, chopped
  • 2/3 cup fresh parsley, chopped
  • 1 cup of fresh chopped tomato (about 1 medium sized tomato)
  • 2 tsp of tomato paste.
  • 8 oz of clam juice
  • 2/3 cup dry white wine
  • 1 1/2 lb fish fillets (use halibut, cod, sole, red snapper, sea bass), cut into 2-inch pieces
  • Touch of dry oregano, Tabasco, thyme, pepper
  • 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, and fish and simmer until fish is cooked through, less than 10 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve with a crusty bread.

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