Easy Fish Stew (Print Version)
# Ingredients:
01 -
6 tbsp of good olive oil.
02 -
1 onion, diced small.
03 -
3 big garlic cloves, smashed.
04 -
A handful of fresh parsley, chopped roughly (2/3 cup).
05 -
1 1/2 cups fresh tomatoes, chopped (or a 14 oz can).
06 -
2 tsp of tomato paste for richness.
07 -
1 cup of clam juice.
08 -
A half-cup of dry white wine.
09 -
1 1/2 lbs of firm white fish (try cod, halibut, or snapper).
10 -
A teaspoon of oregano (dried works great).
11 -
1 tsp of dried thyme.
12 -
A tiny dash (1/8 tsp) of hot sauce.
13 -
1 tsp salt.
14 -
A quarter-teaspoon of black pepper.
# Instructions:
01 -
In a big pot, warm up your olive oil on medium heat. Toss in the onion and let it soften and go clear—about 4 minutes.
02 -
Drop in the smashed garlic and cook for just a minute until the smell hits you. Follow it with parsley and let those flavors mingle for 2 minutes.
03 -
Blend in the tomato paste and diced tomatoes. Let this bubble gently for 10 minutes so it comes together nicely.
04 -
Stir in the white wine and clam juice. Heat it up and let it softly bubble.
05 -
Carefully slide in the fish pieces and let them cook 3-5 minutes until they break apart easily.
06 -
Add the thyme, oregano, hot sauce, salt, and pepper. Try a taste and tweak the seasoning if it needs it.
# Notes:
01 -
For extra flavor, throw in some shrimp or mussels a couple of minutes before adding the fish.
02 -
Replace clam juice with a shellfish broth if that's on hand.
03 -
Tastes amazing served warm with crusty bread to scoop up the stew.