Recipe information
Ingredients for - Quick Easy Fish Stew
1. 6 tablespoons extra virgin olive oil -
2. 1 medium onion, chopped (about 1 1/2 cups) -
3. 3 large garlic cloves, minced -
4. 2/3 cup fresh parsley, chopped -
5. 1 1/2 cups of fresh chopped tomato (about 1 medium sized tomato) OR 1 14-ounce can of whole or crushed tomatoes with their juices -
6. 2 teaspoons tomato paste (optional) -
7. 8 oz of clam juice (or shellfish stock ) -
8. 1/2 cup dry white wine (like Sauvignon blanc) -
9. 1 1/2 pound fish fillets (use a firm white fish such as halibut, cod, red snapper, or sea bass), cut into 2-inch pieces -
10. Pinch of dry oregano -
11. Pinch of dry thyme -
12. 1/8 teaspoon Tabasco sauce (or more to taste) -
14. 1 teaspoon of salt, plus more to taste -
How to cook deliciously - Quick Easy Fish Stew
1. Stage
Saute the aromatics in olive oil: 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.
2. Stage
Finish the soup: 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.
3. Stage
Serve the stew: Ladle into individual bowls and serve. Great served with crusty bread for dipping in the fish stew broth.
