Hearty Fish Stew with Herbs
The clam juice in this recipe is very important. If you are making this soup for people with allergies though, you could use water, white wine, or shellfish stock instead. These substitutions would work but the resulting fish stew would not be quite as flavorful. Fresh tomato, olive oil, garlic, and parsley give this fish stew a Mediterranean feel and the Tabasco sauce gives it a vibrant kick. The amounts of thyme and oregano you use are up to you, so just taste as you go, to make sure you season the stew to your liking. Leave out the Tabasco sauce if you want to. The herbs do go well with the fish though and the fresh parsley tastes amazing in this easy fish stew recipe.
Use halibut, red snapper, sea bass, sole, tilapia, cod, or a similar white fish for this recipe. Anything with tasty white flesh will work and it does not matter too much if you use a fish which breaks up in the liquid, since the filets are meant to break up anyway. You can use thawed or fresh fish for this recipe. Make sure you take all the bones out first if you are preparing your own filets.
This is another very simple recipe for fish, since you just need to add the ingredients to the pot in the right order and let everything cook. You can add chopped vegetables to the mixture, shellfish, or anything else you fancy. It is quite adaptable. This makes a delicious dinner, especially when you serve it with thick slabs of warm bread for dunking. This is quite a thin stew (you could also call it a thick soup).
- 1 ½ lbs white fish filets
- 1 chopped fresh tomato
- 6 tablespoons olive oil
- 2 chopped garlic cloves
- ⅔ cup chopped fresh parsley
- 1 chopped onion
- ⅔ cup dry white wine
- 8 oz clam juice
- Pinch each of dried thyme, oregano, and black pepper
- Few drops of Tabasco sauce
- 2 teaspoons tomato paste
- Heat the oil in a big, heavy pot over a moderate to high heat. Add the garlic and onion and sauté this mixture for about 4 minutes.
- Stir in the parsley and cook for 2 minutes. Add the tomato paste and chopped tomato and cook, stirring, for another couple of minutes.
- Stir in the fish, clam juice and wine and simmer the stew for about 5 minutes or until the fish is cooked through.
- Add salt and seasonings to taste, then ladle the stew into serving bowls and serve hot.
You do not have to cook this fish stew recipe over a campfire, like in the photo, but this cooking method is suitable for making soup and stew recipes if you do not need to control the temperature exactly. Simply throw everything in and let it simmer away! If you are on a camping trip and you have caught your own fish, you might enjoy making easy fish recipes over a campfire but if you are going to use the more traditional method of a pot and the stove, you will find the recipe even easier to make, because the amount of heat won’t be changing all the time.
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