Make this delicious fish stew with just a handful of ingredients and 30 minutes.
One of our favorite family recipes of all time is this simple and easy fish stew.
It takes fewer than 30 minutes from start to finish, and is absolutely delicious!
Elise Bauer
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.
It works; it’s just not quite as tasty.
Michelle Becker
The stew works best with a firm white fish, such as halibut or cod.
You could also use red snapper or even tilapia.
Just remember that the tomatoes and fish will both release more liquid as they cook.
Michelle Becker
As you add more liquid, taste the soup, and be sure to adjust the seasonings accordingly.
How Our Readers Make This Recipe Their Own
Whats the Secret Ingredient?
That’s why we suggest you use a hearty fish that isn’t oily.
Michelle Becker
If you prefer, you might reduce the amount of olive oil.
However, we suggest that you use at least a tablespoon to get your aromatics cooked.
Then, reheat the broth and add the fish just before serving.
Michelle Becker
Refrigerate them in an airtight container for up to 3 to 4 days.
Just be sure to cool the soup to room temperature first.
We don’t recommend freezing the leftover soup, since it will change the texture of the fish.
Michelle Becker
But it’s perfectly fine to freeze the broth and add the fish before serving.
If you haveshellfish stock, you may use 1 cup instead of the clam juice.
Add onion and saute 4 minutes.
Michelle Becker
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.
Add seasoningsalt, pepper, oregano, thyme, and Tabasco.
Add more salt and pepper to taste.
Ladle into individual bowls and serve.
Great served with crusty bread for dipping in the fish stew broth.
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