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Quick and Easy Fish Stew

Quick and Easy Fish Stew

Recipe by Sandra MyersCourse: Main, DinnerCuisine: AmericanDifficulty: Medium


Prep time


Cooking time




  • 1 1/2 lb. fish fillets (halibut, cod, red snapper, or sea bass), cut into 2-inch pieces

  • 8 oz. of clam juice (or shellfish stock)

  • 1 1/2 cups of fresh chopped tomato OR 1 can of whole or crushed tomatoes with their juices

  • 6 tablespoons extra virgin olive oil

  • 1/2 cup dry white wine (like Sauvignon blanc)

  • 1 medium onion, chopped

  • 3 large garlic cloves, minced

  • 2/3 cup fresh parsley, chopped

  • 1/8 teaspoon Tabasco sauce (or more to taste)

  • Freshly ground black pepper to taste

  • Salt to taste

  • Pinch of dry oregano

  • Pinch of dry thyme

  • 2 teaspoons tomato paste (optional)


  • Heat olive oil in a large thick-bottomed pot over medium-high heat.
  • Add onion and sauté 4 minutes. Add garlic and cook a minute more. Stir in parsley and cook for 2 minutes.
  • Stir in tomato and tomato paste, and gently cook for 10 minutes or so.
  • Add clam juice, dry white wine, and fish. Bring to a simmer and cook until fish is cooked through and easily flakes apart, about 3 to 5 minutes.
  • Add seasoning (oregano, thyme, Tabasco). Season with salt and pepper to taste.
  • Ladle soup into bowls. Serve with crusty bread,
  • Enjoy!
Quick and Easy Fish Stew
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