Quick Easy Fish Stew Recipe

Quick Easy Fish Stew Recipe

For a variation, add 1/2 pound of shrimp, mussels, clams, and/or scallops to the stew. If adding shellfish, add them a couple minutes before the fish; they need more time to cook and open.

INGREDIENTS

·         6 Tbsp olive oil

·         1 medium onion, chopped (about 1 1/2 cups)

·         3 large garlic cloves, minced

·         2/3 cup fresh parsley, chopped

·         1 1/2 cups of fresh chopped tomato (about 1 medium sized tomato) OR 1 14-ounce can of whole or crushed tomatoes with their juices

·         2 teaspoons tomato paste (optional)

·         8 oz of clam juice (or shellfish stock)

·         1/2 cup dry white wine (like Sauvignon blanc)

·         1 1/2 lb fish fillets (use a firm white fish such as halibut, cod, red snapper, or sea bass), cut into 2-inch pieces

·         Pinch of dry oregano

·         Pinch of dry thyme

·         1/8 teaspoon Tabasco sauce (or more to taste)

·         Freshly ground black pepper to taste

·         Salt to taste

METHOD

1 Heat olive oil in a large thick-bottomed pot over medium-high heat. Add onion and sauté 4 minutes, add the garlic and cook a minute more. Add parsley and stir 2 minutes. Add tomato and tomato paste, and gently cook for 10 minutes or so.

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