Recipe- Quick And Easy Fish Stew

One of our favorite family recipes of all time is this simple and easy fish stew. It takes less than 30 minutes, start to finish, and is absolutely delicious!

The key ingredient to this stew is clam juice, which they sell in shelf stable 8-ounce jars, so we usually keep a couple in our pantry. I have prepared the soup for people with shellfish allergies; the thing to do is to substitute the clam juice with white wine, fish stock, or water. It works, it’s just not quite as tasty.

Ingredients

6 tablespoons extra virgin olive oil
1 medium onion, chopped (about 1 1/2 cups)
3 large garlic cloves, minced
2/3 cup fresh parsley, chopped
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
2 teaspoons tomato paste (optional)
8 oz of clam juice (or shellfish stock)
1/2 cup dry white wine (like Sauvignon blanc)
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
Pinch of dry oregano
Pinch of dry thyme
1/8 teaspoon Tabasco sauce (or more to taste)
1/8 teaspoon freshly ground black pepper, plus more to taste
1 teaspoon of salt, plus more to taste

Method

* 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 minutes or so.

* Add clam juice, dry white wine, and fish. Bring to a simmer and simmer until the fish is cooked through and easily flakes apart, about 3 to 5 minutes.

* Add seasoning —salt, pepper, oregano, thyme, Tabasco. Add more salt and pepper to taste. Ladle into bowls and serve.

* Great served with crusty bread for dipping in the fish stew broth.