Ingredients for Quick Fish Stew
- 1 large yellow onion, chopped
- Scallions
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 1/2 lbs firm white fish fillets, cut into 1-inch pieces
- Shrimp
- Water
- Clam Juice
- 1 (28 ounce) can crushed tomatoes
- Dry White Wine
- Tomato Paste
- 1 tsp salt, or to taste
- 1/2 tsp pepper, or to taste
- Mussels
- Littleneck Clams
- Green Peas
- 1/2 cup fresh parsley, chopped
- 1 celery stalk, chopped
- 2 carrots, chopped
- 2 medium potatoes, peeled and diced
- 4 cups fish broth or 4 cups chicken broth
- 1 tsp dried thyme
- 1 bay leaf
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How to Make Quick Fish Stew
- Melt butter in a large pot or Dutch oven over medium heat. Add onion, celery, and carrots; cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more, until fragrant.
- Stir in potatoes, crushed tomatoes, fish broth, thyme, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
- Gently add the fish fillets to the stew. Simmer for another 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. (Do not overcook!)
- Remove bay leaf before serving.
- Stir in fresh parsley and serve hot. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
88 g
Sugar
73g
Fat
40g
Carbs
13g
