Quick Fish Stew (Printable Version)
A cozy fish stew with tender white fish, tangy tomatoes, wine, and fresh herbs. Quick to cook but full of deep flavor.
# What You'll Need:
01 -
1 teaspoon oregano, dried.
02 -
1 teaspoon salt.
03 -
1 medium onion, diced finely.
04 -
6 tablespoons olive oil, extra virgin.
05 -
1/8 teaspoon hot sauce.
06 -
2 teaspoons of tomato paste.
07 -
1/2 teaspoon black pepper.
08 -
1 teaspoon thyme, dried.
09 -
3 garlic cloves, smashed.
10 -
2/3 cup parsley, freshly chopped.
11 -
14 ounces of canned or fresh diced tomatoes (1 1/2 cups).
12 -
1/2 cup of white wine, dry.
13 -
1 cup of clam broth.
14 -
1 1/2 pounds of white fish, cut into chunks.
# Steps to Follow:
01 -
In a big pot, warm up the olive oil on medium. Toss in the onions and cook till they're tender and see-through, about 4 minutes.
02 -
Drop in the crushed garlic and let it cook for 1 minute. Stir in the parsley and keep cooking for 2 minutes till it smells wonderful.
03 -
Stir the tomatoes and paste into the pot. Let it bubble softly for about 10 minutes so flavors come together.
04 -
Pour in the clam broth and white wine. Let everything heat up to a gentle simmer.
05 -
Toss in the fish pieces and let them cook for about 3-5 minutes. You'll know they're ready when they flake apart with a fork.
06 -
Mix in the thyme, oregano, hot sauce, salt, and pepper. Give it a taste and tweak the flavors if you need to.
# Additional Notes:
01 -
Toss in mussels or shrimp about 2 minutes before the fish finishes up.
02 -
Swap clam broth for shellfish stock if you'd like.
03 -
Perfect with a slice of crusty bread to soak up the broth.