Stews are usually considered a winter food, but the lightness of fish can turn stew into a dinnertime staple all year long. Fish stew is hearty food, but fresh – especially when you’re able to use tomatoes and herbs you’ve grown yourself paired with the day’s catch. Our fish stew – jokingly named Not Your Mama’s Fish Stew because we think she’ll love it as much as we do – serves four and is simple to prepare, even after a long day out on the water.
- 6 tbsp. extra virgin olive oil
- 1 c. finely chopped onions
- 2 large garlic cloves, sliced thin
- 2/3 c. fresh parsley, chopped fine
- 1 c. fresh chopped tomato
- 2 tsp. of tomato paste
- 2 tsp. creole seasoning
- 1 tsp. salt
- 8 oz. of clam juice, fish stock, or veggie stock
- 2/3 c. dry white wine
- 1 1/2 lb. mild white fish fillets cut into 2-inch pieces
Heat the olive oil in a large pot over a medium flame until it shimmers. Add onion and garlic, and sauté for four minutes. Add the parsley and sauté another two minutes. Next, add the tomato, tomato paste, and seasonings, and cook until the flesh of the tomato has gone soft.
Pour in the clam juice and wine, and bring to temperature. Add the fish and cook until just cooked through, which should take less than 10 minutes. Serve in bowls with warm, crusty bread on the side and a fresh spring mix salad.