Real Recipes From Real Home Cooks ®

fish stew

Recipe by
Francine Lizotte
Surrey South, BC

Garnished with fresh chopped parsley and served with crusty bread, this tasty dish is a delicious comfort food to enjoy anytime.

yield 4 servings
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For fish stew

  • 3 Tbsp
    olive oil (substitute canola oil)
  • 1 c
    yellow onions, finely chopped
  • 1/2 c
    celery, diced
  • ground himalayan sea salt, to taste and divided
  • freshly ground black pepper, to taste and divided (i always use mixed peppercorns)
  • 1/2 c
    red peppers, diced
  • 1/2 c
    yellow peppers, diced
  • 3 lg
    cloves garlic, pressed
  • 1 Tbsp
    tomato paste
  • 1 can
    (14 oz.) diced tomatoes
  • 1 Tbsp
    fresh thyme, chopped (substitute 1 tsp. dried thyme)
  • 1/2 Tbsp
    smoked paprika
  • 1/4 tsp
    red pepper flakes
  • 1 c
    (8 oz.) clam juice
  • 1 c
    low-sodium chicken broth (substitute vegetable broth)
  • 1/2 c
    dry white wine
  • 1 Tbsp
    capers, rinsed
  • 1 1/2 lb
    skinless, boneless white fish fillets (such as red snapper, cod, halibut, sea bass, etc), pat dry and cut into 1-inch pieces
  • 1/4 c
    fresh chopped parsley, for garnish

How To Make fish stew

  • 1
    In a large saucepan over medium heat, add oil and when hot, add onions and celery; season with salt and pepper and sauté for 4 minutes. Add red and yellow peppers; cook for 3 minutes.
  • 2
    Add garlic and sauté for 1 minute. Add tomato paste and stir well, coating the vegetables. Add diced tomatoes, thyme, smoked paprika and red pepper flakes; stir and simmer for 1 minute.
  • 3
    Pour in clam juice, broth and white wine. Stir, increase the heat to high and bring the mixture to a boil. Reduce heat to medium and simmer for 20 minutes.
  • 4
    Meanwhile pat dry fish pieces and season generously on one side with salt and pepper; set aside.
  • 5
    When 20 minutes is up, add capers and stir before placing the fish pieces. Spoon the broth over to keep it moist making sure they’re all well covered; simmer for 5 minutes.
  • 6
    Remove saucepan from the heat and cover with the lid for 3 minutes before serving.
  • 7
    Garnish with chopped parsley and served with crusty bread. Serves 4
  • 8
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