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Fish Stew

Rustic Fish Stew

Craving a warm, hearty meal that’s both comforting and bursting with flavor? This rustic fish stew delivers tender white fish simmered in a rich tomato broth, layered with herbs, spice, and a Mediterranean touch—ready in under 40 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 330
Ingredients Method Notes

Ingredients
  

For the Aromatic Base
  • 6 tablespoons extra virgin olive oil use a good-quality one
  • 1 medium yellow onion, finely chopped approx. 1½ cups
  • 3 cloves garlic, minced
  • ⅔ cup fresh parsley leaves, roughly chopped
For the Tomato Broth
  • 1½ cups fresh chopped tomatoes or canned with juices
  • 2 teaspoons tomato paste optional
  • 1 cup clam juice or seafood stock 1 (8 oz) bottle
  • ½ cup dry white wine or broth + splash lemon juice for alcohol-free
For the Seafood & Seasoning
  • 1½ pounds firm white fish fillets, cut into 2-inch chunks halibut, cod, red snapper, or sea bass
  • 1 pinch dried oregano
  • 1 pinch dried thyme
  • ⅛ teaspoon Tabasco sauce or more to taste
  • ⅛ teaspoon freshly ground black pepper plus more to taste
  • 1 teaspoon kosher salt plus more as needed

Method
 

  1. Heat olive oil in a large pot over medium-high heat. Add chopped onion and sauté for 4 minutes until translucent.
  2. Add minced garlic and cook for 1 minute. Stir in parsley and cook for 2 minutes more.
  3. Add tomatoes and optional tomato paste. Simmer gently for 10 minutes until slightly thickened.
  4. Pour in clam juice and wine. Stir and gently place fish chunks into the pot. Bring to a light simmer—do not boil.
  5. Let stew simmer uncovered for 3 to 5 minutes, or until fish flakes easily.
  6. Season with oregano, thyme, salt, pepper, and Tabasco. Taste and adjust as needed.
  7. Ladle into bowls and serve hot with crusty bread or a drizzle of olive oil if desired.

Notes

To make alcohol-free: substitute wine with seafood broth and a splash of lemon juice. For a heartier stew, add cooked potatoes or white beans. Freeze leftovers for up to 2 months. Reheat gently to preserve fish texture.