Fish Stew
Ever since I can remember, I’ve always liked fish. Many children lifted their nose at it, while I was always curious to try a new kind. My father wasn’t a fisherman but occasionally he went on fishing trips with his friends. Whatever he caught, he brought back home and cooked a delicious meal with his prize.
When David and I moved in together, my now-husband was a “meat & potato” kind of guy. Occasionally, he enjoyed seafood but he rarely ordered fish. Me, on the other hand, I always had weekly fish on my menu and after moving in with him, I was lucky to enjoy it once a month unless we were out at a restaurant. The only fish recipe that we enjoyed was one of his creations; his delicious Pacific Coast Salmon on the BBQ.
I had to do something so I slowly started incorporating more types of fish in our menu while using different methods to serve them. Now I can say that David and I eat fish more regularly. I first started by making my Panko Breaded Fish, followed by Mediterranean Fish Fillet with Tapenade, Beer Battered Fish (that was an easy one for him to like), Red Snapper en Papillote then Grilled Marlin, Filet-O-Fish Sandwich (another good one for my picky husband), and Grilled Tuna Steaks, and so on including this featured one… my Fish Stew!
What an easy and flavorful dish to make! The beauty of this Fish Stew recipe is you can use your favorite white fish. I use either red snapper, cod, halibut, sea bass or even sole although it can be “delicate”. The secret to keeping the pieces intact is to stir the mixture very gently and let them cook for 5 minutes undisturbed.
Many times I buy fish from a big box store that comes in a large quantity. After using some, I freeze the rest using my Kitchen Trick to prevent the fillets from freezer burn. Sometimes, they can be there for a couple of months so that’s when I make this recipe. It’s a good one to use up your leftovers. There are other recipes that are good for using leftovers as well like Bouillabaisse, Cioppino, Brudet, Cotriade, Kakavia, Caldeirada, etc.
With a beautiful aroma of fresh ingredients and spices, this Fish Stew is perfect to make anytime. In less than 40 minutes, you can have a gorgeous meal ready to serve with Crusty Bread. It should certainly be on your menu rotation.
Bon Appétit!
Check out these other tasty fish recipes…
– Fisherman’s Pie
– Tarragon Limoncello Halibut
– Ceviche de Pescado ~ Fish Ceviche
– Sardine Cups
– Red Snapper en Papillote
– Sole Almondine
and for even more fish and seafood recipes, click on this link… Recipe Category • Fish & Seafood
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Fish Stew
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Ingredients
- 3 tbsp. olive oil (substitute canola oil) tips & tricks
- 1 cup yellow onions, finely chopped
- 1/2 cup celery, diced tips & tricks
- ground Himalayan pink salt, to taste and divided
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 1/2 cup red peppers, diced
- 1/2 cup yellow peppers, diced
- 3 large cloves garlic, pressed
- 1 tbsp. tomato paste tips & tricks
- 1 can (14 oz.) diced tomatoes
- 1 tbsp. fresh thyme, chopped (substitute 1 tsp. dried thyme) tips & tricks
- 1/2 tbsp. smoked paprika
- 1/4 tsp. red pepper flakes
- 1 cup (8 oz.) clam juice
- 1 cup low-sodium chicken broth (substitute vegetable broth)
- 1/2 cup dry white wine such as Pinot Grigio, Chardonnay or Sauvignon
- 1 tbsp. capers, rinsed
- 1 1/2 lbs. skinless, boneless white fish fillets (such as red snapper, cod, halibut, sea bass, etc), pat dry and cut into 1-inch pieces
- 1/4 cup fresh chopped parsley, for garnish tips & tricks
Directions
- Add garlic and sauté for 1 minute. Add tomato paste and stir well, coating the vegetables. Add diced tomatoes, thyme, smoked paprika and red pepper flakes; stir and simmer for 1 minute.
- Pour in clam juice, broth and white wine. Stir, increase the heat to high and bring the mixture to a boil. Reduce the heat to medium and simmer for 20 minutes.
- Meanwhile pat dry the fish pieces and season generously on one side with salt and pepper; set aside.
- When 20 minutes is up, add capers and stir before adding the fish pieces. Spoon the broth over to keep it moist making sure they’re all well covered; simmer for 5 minutes.
- Remove the saucepan from the heat and cover with the lid for 3 minutes before serving.
- Garnish with chopped parsley and serve with crusty bread.
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