Dad’s Fish Stew

My father has been making this soup for several years now. It is incredibly easy to make, given how tasty the results.

The key ingredient is the clam juice, though I have prepared it for people with shellfish allergies substituting the clam juice with white wine, fish stock, or water. It works, just not quite as tasty.

Works well with white fish, though firmer is better. My favorites are cod or halibut for this stew. You can also use tilapia.

Dad's Fish Stew

Dad’s Fish Stew Recipe

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Yield: Serves 4


  • 6 Tbsp olive oil
  • 1 cup of chopped onions
  • 2 large garlic cloves, chopped
  • 2/3 cup fresh parsley, chopped
  • 1 cup of fresh chopped tomato (about 1 medium sized tomato)
  • 2 teaspoons tomato paste
  • 8 oz of clam juice (or shellfish stock)
  • 1/2 cup dry white wine (like Sauvignon blanc)
  • 1 1/2 lb fish fillets (use halibut, cod, red snapper, or sea bass), cut into 2-inch pieces
  • Touch of dry oregano, Tabasco, thyme, pepper
  • Salt


1 Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes. Add parsley and stir 2 minutes. Add tomato and tomato paste, and gently cook for 10 minutes or so.

2 Add clam juice, dry white wine, and fish and simmer until fish is cooked through, less than 10 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve.

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Dad's Fish Stew

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Showing 4 of 133 Comments

  • Sheeijan

    I made this yesterday for dinner with a simple salad. What a wonderful stew! The only thing I did a little differently was increase the amount of tomato paste. I’m not particularly fond of fish, but I would eat this any day of the week. Thank you!

  • candy

    A great dish,just what I was looking for.


  • Mat

    Easy dish to make. I used halibut. This recipe does not call for salt, but the dish needs it. I seasoned the halibut with creole seasoning before adding the fish to the pot; this added some spice. Next time I might include scallops and shrimp and make this a seafood stew. Serve this with French bread for soaking up the stew.

  • Mike W.

    This is a really tasty dish. We’re looking forward to eating a big pot of it when it’s 20 degrees outside this winter.

    Thanks for positng the recipe!

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