Quick Fish Stew (Print Version)

# Ingredients:

01 - 6 tablespoons extra virgin olive oil.
02 - 1 medium onion, finely diced.
03 - 3 large garlic cloves, crushed.
04 - 2/3 cup fresh chopped parsley.
05 - 1 1/2 cups diced ripe tomatoes or 14 oz canned.
06 - 2 teaspoons tomato paste.
07 - 1 cup clam juice.
08 - 1/2 cup dry white wine.
09 - 1 1/2 pounds white fish chunks.
10 - 1 teaspoon dried oregano.
11 - 1 teaspoon dried thyme.
12 - 1/8 teaspoon hot sauce.
13 - 1 teaspoon salt.
14 - 1/4 teaspoon black pepper.

# Instructions:

01 - Heat olive oil in large pot over medium heat. Cook onions until soft and clear, about 4 minutes.
02 - Add garlic and cook 1 minute. Stir in parsley and cook 2 more minutes until fragrant.
03 - Add tomatoes and paste. Let simmer gently for 10 minutes to build flavor.
04 - Pour in clam juice and wine. Bring the pot to a gentle simmer.
05 - Add fish pieces and cook 3-5 minutes until fish flakes easily with a fork.
06 - Stir in oregano, thyme, hot sauce, salt and pepper. Taste and adjust seasonings.

# Notes:

01 - Can add shrimp or mussels 2 minutes before fish is done.
02 - Shellfish stock works instead of clam juice.
03 - Best served with crusty bread for the broth.

Back