Fish Stew
Garnished with fresh chopped parsley and served with crusty bread, this tasty Fish Stew is a delicious comfort food to enjoy anytime.
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 sea 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
- 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.