Quick Easy Fish Stew

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Photography Credit: Elise Bauer

One of our favorite family recipes of all time is this simple and easy fish stew. It takes less than 30 minutes, start to finish, and is absolutely delicious!

The key ingredient to this stew is clam juice, which they sell in shelf stable 8-ounce jars, so we usually keep a couple in our pantry. I have prepared the soup for people with shellfish allergies; the thing to do is to substitute the clam juice with white wine, fish stock, or water. It works, it’s just not quite as tasty.

Quick and Easy Fish Stew

The stew works best with a firm white fish, such as halibut or cod. You could also use red snapper or even tilapia. Just stay away from delicate fish such as sole for this stew, or oily fish such as tuna.

If you want, you can add some shrimp, clams and/or scallops to the stew as well.

One of our favorite recipes for Lent, updated from the recipe archive

Quick Easy Fish Stew Recipe

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  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4

For a variation, add 1/2 pound of shrimp, mussels, clams, and/or scallops to the stew. If adding shellfish, add them a couple minutes before the fish; they need more time to cook and open.

Ingredients

  • 6 Tbsp olive oil
  • 1 medium onion, chopped (about 1 1/2 cups)
  • 3 large garlic cloves, minced
  • 2/3 cup fresh parsley, chopped
  • 1 1/2 cups of fresh chopped tomato (about 1 medium sized tomato) OR 1 14-ounce can of whole or crushed tomatoes with their juices
  • 2 teaspoons tomato paste (optional)
  • 8 oz of clam juice (or shellfish stock)
  • 1/2 cup dry white wine (like Sauvignon blanc)
  • 1 1/2 lb fish fillets (use a firm white fish such as halibut, cod, red snapper, or sea bass), cut into 2-inch pieces
  • Pinch of dry oregano
  • Pinch of dry thyme
  • 1/8 teaspoon Tabasco sauce (or more to taste)
  • Freshly ground black pepper to taste
  • Salt to taste

Method

1 Heat olive oil in a large thick-bottomed pot over medium-high heat. Add onion and sauté 4 minutes, add the garlic and cook a minute more. 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. Bring to a simmer and simmer until the fish is cooked through and easily flakes apart, about 3 to 5 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve.

Great served with crusty bread for dipping in the fish stew broth.

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Showing 4 of 156 Comments

  • Mike

    This soup is awesome!!!!!!!

  • JUDI

    Thank you. It turned out amazing!!

  • CM

    Amazing! Nailed it. I doubled up the recipe, added a 2 Yellow Potatoes, 2 Diced Celery Sticks, 2 Diced Carrots, Shrimp, Scallops and Mussels. Sooooo satisfied!

  • Mark

    I fish off the Islands off Santa Barbara an was looking for a healthier alt from fried fish , rock fish ling cod
    This is it the best kind of a variation of Manhattan clam chowder.
    Only thing I did different was add a handful of diced potatoes ,need starch
    Thanks you did it again

  • Ann Marie

    Made this tonight and it was fabulous! Very tasty and so easy. Will definitely make it again.

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