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This 30-minute fish stew saved my sanity during busy weeknights. After a long day at work I discovered this simple combination of fresh fish swimming in a tomato herb broth was exactly what my family needed. Now it's our favorite quick dinner that makes the whole kitchen smell amazing. My kids actually cheer when they see the pot coming out.
Why We Love It
The magic happens when that fresh fish meets the rich tomato broth. I learned this recipe from my Italian neighbor and simplified it for busy days. A splash of wine some garden herbs and suddenly you've got restaurant quality dinner ready faster than takeout. My husband says it reminds him of the seafood stews from our coastal vacation.
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What You'll Need
- White Fish: 1 pound firm fillets I usually grab cod or halibut whatever looks freshest at the market
- Olive Oil: 2 tablespoons go for the good stuff it makes a difference
- Garlic & Onions: 3 cloves garlic and 1 small onion I like sweet onions in this
- Tomatoes: 1 can diced or crushed San Marzano if you can find them
- Clam Juice: 1 cup this is my secret weapon for amazing flavor
- White Wine: ½ cup I use whatever I'm drinking that night
- Herbs: Fresh parsley thyme or basil from my window garden
- Spice: Red pepper flakes just enough for warmth not heat
Let's Cook
- Get Your Base Going
- Heat that olive oil and throw in your onions and garlic. Let them get soft and fragrant about 5 minutes. Your kitchen will smell incredible.
- Build Your Broth
- Pour in those tomatoes clam juice and wine. Let everything bubble gently for 10 minutes. This is when the flavors fall in love with each other.
- Add Your Fish
- Nestle those beautiful fish pieces right into the broth. Cover and let them cook just 5 to 7 minutes. You'll know they're done when they flake easily.
- Time to Eat
- Toss in your herbs and a pinch of red pepper. Taste it and add salt if needed. Grab some bowls and serve it up while it's hot.
Picking Your Fish
I always look for firm white fish at the market. Cod is my go to but halibut or sea bass work beautifully too. The key is getting something fresh that will hold its shape. My fishmonger knows exactly what I need when I mention this stew.
Serving Ideas
You absolutely need crusty bread with this one. My family fights over who gets to soak up the last bits of broth. Sometimes I add a squeeze of lemon or extra herbs on top. A simple green salad on the side makes it perfect.
Mix It Up
Some nights I toss in shrimp or mussels if they look good at the store. No clam juice? Fish stock works great. My spice loving son adds extra red pepper flakes to his bowl. Sometimes I throw in zucchini from our garden or colorful bell peppers.
Save Some For Later
Leftovers keep nicely for a couple days in the fridge. Just warm it slowly so you don't overcook the fish. When I know we have a busy week coming I make extra broth on Sunday then just add fresh fish for a quick dinner later.
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Frequently Asked Questions
- → What kind of white fish works best in this stew?
Cod, halibut, or snapper work great as they hold their shape while cooking. Choose fresh, firm white fish that won't fall apart easily during cooking.
- → Can I use frozen fish for this recipe?
Yes, just make sure to thaw it completely and pat dry before adding to the stew. Frozen fish can work just as well as fresh in this recipe.
- → What can I substitute for clam juice?
Fish stock or shellfish stock make great substitutes. You can also use vegetable broth with a splash of fish sauce for similar depth of flavor.
- → Can I make this stew ahead of time?
The base can be made ahead, but add the fish just before serving. Reheating fish can make it tough and overcooked.
- → What's the best wine to use in this recipe?
Use a dry white wine like Sauvignon Blanc or Pinot Grigio. Pick a wine you'd enjoy drinking as it adds significant flavor to the stew.