Quick Easy Fish Stew

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.

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


  • 6 Tbsp extra virgin 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


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 (oregano, thyme, Tabasco). Add salt and pepper to taste. Ladle into bowls and serve.

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

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  • Cori

    it was fast and delicious. I used seafood stock and prawns, fresh tuna and cod! because I had it in my freezer . Fresh tomato. crusty french bread. Wow! just WOW! so impressed with the flavour of this.


  • Marjorie

    Had it once. Fabulous! Impressed my son and daughter in law, and pretty much shocked me. Gonna try it again. Hope it works!


  • Nicola.carrol

    I love this recipe I ordered the clam sauce of the internet tweaked it a bit with the fish as I mainly made it for the kids, so used baby scallops, cod, sea bass , I put extra large beheaded prawns shell on in as well , I knew my boys wouldnt eat them I love them tho was going to put mussels in but if the kids found one it would be game over. The kids really liked it, served it with crusty homemade garlic bread. Definitely going to make this again I’ve even passed the recipe on to my sister .


  • Patty

    This was great! I thinned it with a bit of chicken bone broth, and added a tablespoon of fresh lemon juice to brighten the flavor. Simple and delicious.


  • Rebecca

    I made this for my family of five (including me). It was a huge hit! Everyone loved it!


  • Crystal

    Pretty Good!!


  • sofia

    Had to triple the liquid content just to get a thick stew for two people. not sure how it’s supposed to feed four.


  • HoneyBunny20

    Quick and easy and very tasty. Used haddock. Will try with mixed seafood when I make it again. Not a drop of it was left.


  • Tracy

    One word- DELICIOUS!


  • Shaki

    This fish stew was amazing! I used halibut, shrimp, and shredded carrots.


  • Brenda

    My husband said it is delicious. He added a cup of corn.


  • Boston Mom

    Made this with scrod and scallops—definitely will be a regular in our house. So good!



    I am so in love with your recipes! Tell me, if I want to add calamari, shrimp and scallops, when do I add them and for how long should they cook? (And, if I do, will I need more liquid?)

    • Emma Christensen

      Hi, Sheri! Sure, you can add more/other seafood! I’d add them at the same time as the fish — all this seafood is fairly quick-cooking. I’d add enough additional liquid so that the ingredients are just barely covered. Enjoy!

  • J.

    Really, really, really good. So happy I found this recipe, thanks so much for sharing!


  • Sara

    Absolutely yummy!


    I made this recipe with a couple of modifications. I added about a pound white potatoes and some celery and I skipped the wine and added some chicken stock instead. Crazy good! Will definitely make again. Thanks.

  • [email protected]

    Excellent recipe. The fish monger neat my home had fish stock and I used that.


  • Monica

    Just made this and it was super quick and easy! Thank you!

  • Garrett

    Super tasty!


  • Lori

    Wow this was fantastic! I used Halibut, salmon shrimp and scallops. Looking forward to the leftovers.


  • Jaime Cortes

    I don’t personally like fish stew, however, my wife wanted fish stew for dinner and I stumbled across this recipe. I used cod fillets, and a pound of large shrimp. In addition, I added 1/2 bottle of Chardonnay and a tablespoon crushed red peppers to the recipe. Absolutely amazing!!!


  • Charlottte

    This was good and super easy.


  • leslie

    Really tasty. I changed it up a touch by adding more clam juice because I was adding shrimp and clams, along with the cod but other than that, the recipe holds its own. Bravo, for a tasty take on a Bouillabaisse without having to go through the labor and extensive time. Oh, I used Sirachchi rather than Tabasco….SO good! Plus, it’s Keto friendly. :)


  • Becky Mohun

    Made this tonight – excellent – will make again and again!

  • Gary

    Very simple to make, and very tasty. I actually used both Cod and Sea Bass with some Mussels. It went down very well. Thanks for the recipe Elise!

  • Kathy

    I just made this and it’s delicious! I followed the recipe exactly. I used fresh tomatoes, and have never used clam juice, so I was tentative with the salt, and it ended up needing more salt. A lot more! Next time I make this I will add the salt with the fish and I’ll add some okra and red pepper flakes. Can’t wait to try it again!
    Still hoping you have the calories for this dish!


  • Scott

    Great stew. I made a batch yesterday and going out for more ingredients today. I plan to triple it and freeze some. Comments please ;).


  • Kathy

    This sounds fabulous! Can’t wait to make it tomorrow night. Have you figured out the calorie content of a serving? Thanks for the recipe!

  • Pat

    I want to make this recipe as a first course served in a cup. Do I need to double this recipe to serve eight people?

    • Elise Bauer

      Hi Pat, if you are going to serve in a cup as a first course you should have enough for 8 people with the recipe as given.

  • Peg

    Love this fish stew. So easy and so delicious!


  • Tatiana

    So easy, and simply delish!


  • Teresa Redmond

    I am due to cook this eve and it looks fabulous. I could not find clam juice at my local supermarket in the UK If I add some chorizo and fennel to the stew do you thing that will work? Thanks :)

    • Elise Bauer

      Hi Teresa, you might want to try using fish stock if you can find that. Chorizo and fennel would be an interesting addition, I’m guessing it would taste great!

  • Wendy

    Can this be frozen?

  • Kristen

    This is so incredible, especially for how easy it is. Will make again and again and again! Added 12 oz. of shrimp at the same time as the cod. And used a can of diced clams in their juices instead of clam juice because my grocery store was out of clam juice.


  • [email protected]

    I make this often but throw in a handful of green olives. Yum!


  • Philip jacobs

    Just made this for second time. Added scallops, octopus and mussels to haddock. Plus some paprika. So good!


  • Elizabeth

    I LOVE this recipe!


  • Lucy

    Can you use monk fish

  • Jen

    Great recipe and so easy! I added green peppers and zucchini for extra veggies, which worked wonderfully!


  • John

    I don’t ever comment on recipes. I just read them to get a feel for the chances of success. But I had to peck out a comment because this was a fantastic requiem for the walleye that my son caught yesterday. The only tweek was celery with the onions and a handful of chopped baby spinach. This one goes in my favourites. Thanks


  • Dolores

    is soo delicious!!! I didn’t have parsley so I used cilantro, thank you for the recipe


  • Joy

    For anyone who tried this and thought it was too sweet, keep in mind that the fish you choose makes a big difference. The first time I made this I used only cod and that with the clam juice was a sweeter entree than I enjoy. The second time I added 2/3 cod (I don’t love it but it’s cheap) and 1/3 swordfish. This was MUCH better and much less sweet. I also doubled the clam juice and boiled it with left over shrimp shells that I roasted, inspired by this website’s shellfish stock recipe. I added parboiled potatoes, doubled the seasoning to compensate for the potatoes, and added extra salt and a squeeze of lemon. All these things helped make it less sweet but the key was choosing the right fish.

    P.S. Elise, I live in Roseville and have been following your website forever! My dream is to bump into you at the grocery store some day. ;) Thank you for inspiring a love of cooking with your excellent website and recipes! I’m so glad this is more than a just cheesy Instagram-Instablog.


    • Elise Bauer

      Hi neighbor! Thank you for your comment and suggestions. One of the things that cuts sweetness is using a dry white wine like a Sauvignon Blanc. If one uses a sweeter wine like chardonnay, the soup will be sweeter.

  • Robert

    tried it for the 1st time and it was awesome

  • Tyvek

    I only gave this 4 stars as I made some adjustments that not all people might enjoy, but that is on me and not the recipe itself. It is easy to make, as stated, and surprisingly tasty- even without my alterations.
    The difference was that I used salted cod and a medley of shellfish and meat (crab, clams, shrimp/prawns) that had been previously frozen and I added two ice cubes of a frozen deduction I simmered down to a thick viscosity made up of pepper and rosemary vodka and Clamato ™ juice in lieu of the tomato paste.

    I’d recommend this recipe, and there’s room to play around with it.


  • Michelle

    Easy to make. I used cilantro instead of parsley as it was the only option in my fridge, but it made for a tasty substitute. I like a bit of kick so added a couple of dashes of cayenne pepper, as well. I found it to be quite savory. I would have liked to see the nutritional values listed.


  • Leslie Heying

    The best soup I’ve ever made!!!


  • Karen

    This was very sweet (can of tomatoes may have had too much sugar content) and it is also quite bland. I grew up on the Louisiana border, so wonderful seafood dishes are a common place. I added an additional can of Lobster stock and 2 tsp. of lemon juice. This improved the flavor, but it still wasn’t a great fish soup. I am hoping allowing the soup to sit a day or two in the fridge will enhance the flavors. It was very easy to make.


  • Linda

    Thanks for this recipe! I was not sure how it would be since I had to use previously frozen cod. It was so easy to make and very yummy. I added an extra clam juice since one 8 oz bothle plus the wine did not cover the fish. I put crushed red pepper on the table thinking the stew might need more flavor. Nope. No one touched any extra herbs or spices. What a great recipe! I will make this often!


  • Susan

    It was delicious! Had friends for dinner and we all really enjoyed it. It IS easy. Wholesome and warming. Served with nice bread and a salad.

  • Janet Allison

    Easy as can be and simply delicious! The broth of clam juice and wine is perfect!

  • Jennifer williams

    It was incredible.


  • Robin sweeney

    This was fabulous. Prep time very smoothly. I tweaked the recipe a bit and added fire roasted diced tomatoes to make a bit more tomato flavor and to thicken


  • Julie

    Can you add potatoes? If so, should they be soaked in salt water and parboiled first?

  • Žanna F

    I first made this as a novice cook 7+ years ago – it’s a guaranteed no-fail. Forgot to add shellfish tonight, but added extra chilli flakes, fresh herbs and chopped spinach. Thanks for sharing, Elise!


  • Judi

    So delicious and flavorful. Added scallops and clams to make this a restaurant quality meal (that’s a quote from my husband). Served with some nice crusty bread. YUM!


  • Ralph

    I have shellfish allergy. Can I substitute fish stock for clam juice?

    • Elise Bauer

      Hi Ralph, yes you can sub fish stock for the clam juice. I have done this when preparing the stew for a friend with a shellfish allergy. The taste isn’t as rich, so you may need to season more.

  • Yvette

    This was an easy and flavorful stew. I added some leftover veggies to the pot. Definitely a keeper.


  • Anna

    Delish! We cut down on the fish and added shrimp, scallops and squid! This recipe is a keeper :)


  • Anamit

    Are the tomatoes and wine essential to the taste? As a person with CKD I am not allowed tomatoes or wine…

  • Dan

    What ever became of Dad’s Fish Stew/Soup. It had celery, bell pepper, zucchini. I really liked that, but now the recipe is gone.

  • Trish M.

    Yum! Thank you! Pink ling fillet, Campbells fish stock & Val Verde diced tomatoes…


  • GARY C.

    Delicious! I followed the recipe exactly and added baby clams and scallops!


  • Susanne

    Very tasty and easy to make!


  • Lianne

    Great recipe!! Thank you :)


  • Lynn Mccormick

    Wonderful. Added large shrimp, whole clams, white wine, extra fresh parsley and a touch of red pepper flakes. Served with crusty multigrain bread. No Tabasco. ❤️


  • Frizzell Powell

    A true blessing love it.

  • Sfcp

    I have made this 3 times and it’s fantastic. I did not have any white wine handythe last time, so I used rose and it was even better. This is a go-to recipe in our house now.


  • Kelly

    ABSOLUTELY FANTASTIC!!! My husband ❤’s stews of any kind…especially with seafood. I used cod and added a 1/2lb of shrimp and stuffed chipotle sausage links sliced for abit of kick (left out the tabasco). To make a but more liquid broth I added 1/2 cup of chicken broth. The flavor was rich and wonderful. I will MOST DEFINITELYYY make again.


  • Julie

    Very very good. Both my husband and 8yo ate it up as a main dish with fresh rustic bread and butter (pain au levain). It smelled awesome as it cooked, which was a boon. I had 1lb rockfish and added a can of chopped clams.
    My only question was about amount of liquid, which seemed a bit low but I used a fresh tomato that might not have been super ripe- the clam juice helped and I added a bit of water used to rinse off the can. Will try again next week with an heirloom tomato! Thank you thank you!


  • Anne Aikens

    Made this with halibut on a camping trip! Exceptionally delicious and super easy to make. We’ll be making this again. Thank you for sharing.


  • Kerri

    This looks great! Can it be frozen and or made with frozen fish? My neighbor just gave us a big piece of striped bass and I am not going to be around for a few days so I don’t want it to go to waste!

    • Emma Christensen

      Hi, Kerri! I think it would be fine to freeze your fish, thaw it overnight in the fridge, and then use it to make this recipe! I don’t think I’d recommend freezing the prepared soup, though — I think the fish would end up with a strange texture after thawing. Enjoy!

  • Despina

    Amazing. Tasty. Healthy. Quick.


  • Lynn

    Loved, loved this stew. Followed the recipe close used fresh clams and large shrimp. Had it with a crusty multi-seed bread. My 93 yr old father thought it was great. Can’t wait to make it again.


  • Carol Marie

    Easy, and what a depth of flavor for such a short cooking time! Incredibly delicious!


  • Mary Ann

    Such a delicious stew
    Followed recipe added 1 lb tilapia 1/2 lb shrimp and few scallops .
    Amazing thank you !!!

  • Janet

    Excellent stew! Added potatoes and clams. Can’t wait to have another bowl!!


  • Kaye

    Deliciously delicious!!!!!

  • Deborah Moore

    Delicious! Used 1 lb of cod with 1/2 lb of peeled raw medium shrimp. One note—I would let the broth come to a boil before adding the fish, and if using shrimp, would add it AFTER the fish, about 1-2 minutes before the end of cooking time. Will make this again!


  • Jesse

    A truly excellent soup, one of my favorites!

  • Patricia

    This recipe sounds great but I cannot tolerate shellfish or clam juice so what can I use as a substitute? Thanks!

    • Emma Christensen

      Hi, Patricia! Emma here, managing editor. You could substitute fish stock, white wine, or water (or a combination of the three). Enjoy!

  • Terri

    This fish stew was SO good tonight that I had to come rate it. Quick, easy, and not expensive! I only added 1 LB of cod vs 1 1/2, and added 1 LB of steamer clams. Added a rib of celery, too. I only used a can of crushed tomato–no tomato paste. Had some saffron, so added a few threads of that. Also used fresh thyme from my herb garden. My guys RAVED. I was even short on white wine (dang it!), and had just under a 1/4 cup. So I added extra clam juice. Btw, I buy the jars of Better Then Bouillon for my beef, chicken, and vegetable stock to keep on hand, and they have clam juice, too. I find it much richer and easier to keep–cheaper, too, as a little goes a long way!


  • Joann

    I can’t eat tomato and had no white wine, clam juice or garlic, so added cabbage, red wine, garlic salt, water. I thought it was quite good and my husband loved it. An earthier taste with the red wine.


  • Michelle

    I made this tonight following the recipe exactly except that I had fresh clam broth from quahogs that had been made the day before. Also I only had dried parsley so I substituted 2 tablespoons of that for the fresh. It was delicious, my boyfriend said it tasted like something you would get at a Portuguese restaurant. And so easy to make I will definitely be making it again.


  • Kaycee

    I have been eyeing this recipe for some time… it looks so good! Was wondering if anyone has added crab meat? I have a can of it I need to use up!

    • Emma Christensen

      Hi, Kaycee! Emma here, managing editor. Yes, I think you could definitely add crab meat! I’d add it along with the fish so that it has a chance to warm up — I don’t think it will overcook. Enjoy!

  • Holly

    I made this for the first time and it was a hit. My hudband, 3 year old daughter and I ate and enjoyed every bite! I used frozen cod loins, frozen mahi mahi, red Argentine shrimp & mussels that were canned in red pepper sauce (dumped whole contents of tin and eliminated the tobasco). I didn’t have any clam juice, unfortunately, but successfully and deliciously replaced it with homemade turkey bonebroth. I used about 14oz of crushed tomatoes, no paste and served it over sautéed riced cauliflower for an awesome healthy low carb feast! We most definitely will be making this again~
    Thank you for sharing this quick, easy, healthy and scrumptious recipe!


    • Elise Bauer

      Hello Holly, I’m so glad you liked it! Love the additions of the shrimp and mussels!

  • Will

    Great, easy recipe. Have tried with fish, shrimp, clams, and calamari, and all have been great. I recommend using about half the amount of fish called for in the recipe though.


  • Donna

    can this be done in a crock pot?

    • Elise Bauer

      Hello Donna, this fish stew cooks up so quickly there is no point to cook it in a crockpot.

  • Kim

    It’s very tasty and everybody loves it !!!!


  • Kim

    I made this tonight. I added shrimp and red skinned potatoes. Absolutely delicious!

    • Elise Bauer

      I’m so glad you liked it Kim! Great idea to add shrimp and new potatoes.

  • Corey

    I made this recipe last night with cod and shrimp. Absolutely delicious!


    • JUDI

      I do the same!

  • Rivka Vaughs

    Elise, This has become one of my favorites! I use tilapia which holds up just fine, and shrimp. Also, canned roasted tomatoes for added flavor. Wondering if salmon would work instead of white fish?


    • Elise Bauer

      Hi Rivka, I’m guessing you could make a salmon stew using this recipe easily. Let us know how it goes if you try it that way!

  • Lara

    I made this for company, with cod and shrimp. Everyone adored it!


  • Tracie

    Love, love, love this recipe and so does my family! Super easy too! We like to add scallops and shrimp along with fish. One question I have, is there any nutrition/calorie info?


    • Emma Christensen

      Hi, Tracie! Emma here, managing editor for Simply Recipes. So glad to hear you like the recipe! We don’t currently have nutritional info on our recipes, so I’d recommend plugging the ingredients into an online calculator like this one.

  • natasha

    Absolutely delicious and super quick! I added cubed potatoes which were pre-boiled until they were soft (about 7 min), and added them the same time I added the liquids. Also added shiitake mushrooms. Very wholesome filling meal which I will make often.


  • Vicki

    Delicious, very quick and easy.


  • Rebecca

    This was easy and delicious, can it be frozen?


    • Emma Christensen

      Hi, Rebecca! Emma here, managing editor of Simply Recipes. I’m so glad you liked the recipe! Technically, I think that it could be frozen, but my fear is that the texture of the fish would be compromised when thawed and reheated. I think the fish would probably flake apart and have a bit of a mushy texture. If you do end up freezing some, let us know how it turns out!

  • Marina

    Can I use tilapia? Also how about a dash of fish sauce???

    • Elise Bauer

      Hi Marina, I haven’t tried using tilapia with this recipe, nor have I tried adding a dash of fish sauce. Tilapia in my experience can be a bit delicate, so maybe it’s not the best fish for this stew.

  • Marie Laframboise

    Well I had to use some leftover arribatta tomato sause with added fresh tomatoes.
    For clam juice I used Ramen packet from spicy fish package. The rest was as given or and used cilantro. It is fantastically delicious and will make it again and try some shellfish!


  • Maria

    LOVED it! Herbs d’provence in place of the oregano and thyme, and seafood stock were the only variations. It’s perfect the way it is!


  • Bunni

    I’ve made this several times..delicious. This time I added potatoes, celery, blended fresh shrimp and topped with cooked crawfish and OMG. I made beer bread and my guests was really impressed.


  • Charlie Bing

    A couple of thoughts about this stew which it seems I’ve been making forever. I put the herbs (and savoury is a great option) in with the tomatoes so they have a chance to work their magic! Also I cook the wine for maybe 10 minutes and then add the fish. That tends to cook things down a bit, so I usually have a cup of veggie stock on hand.

  • Mark

    So delicious and easy. I make this several times per year with variations in protein. Thanks so much.


  • Judy

    Can you use butter instead of olive oil?

  • Keith

    I made this tonight. Added in some rock shrimp and did what I always do and multiplied the hot sauce. One other thing, I had some fresh lemon thyme so substituted that for the dry. This is a really delicious meal.

    • Elise Bauer

      I’m so glad you liked it Keith! Love using fresh herbs when we have them.

  • Keith

    Hi. This recipe looks incredible. I have my clam juice and am ready to go. My question is, would the leftovers freeze well?

    • Elise Bauer

      Hi Keith, we’ve not tried freezing it, but if you do, please let us know how it works out for you!

  • Lisa

    This was excellent! Easy, quick, healthy and had everything in pantry. Satisfied my craving for cioppino. Added cilantro, old bay, lemon juice and sliced radish to put it over the top. Thank you for the delicious recipe. Will make it often.

  • Tina

    Just made this tonight for dinner, adding some sliced celery and mushrooms in with the parsley step, plus part of a diced jalapeño for added heat. Served with crusty bread for a delicious cold weather meal.


  • Mark J Anderson

    I love this soup, and I’ve made it time and again. I always add rosemary. You don’t often find it in recipes but I love it.


  • Jim Sunkes

    I have made this several times using Mahi-Mahi from Costco. Really tasty and really simple to make.


  • Sue

    Recipe sounds great! What do you think of serving with or over saffron rice? (i. e. as in Paella)

  • Jan Martino

    How much liquid should I add if I want to turn this into a soup?

  • Kim G

    wow. I don’t comment often but this was so easy and absolutely perfect! I followed the recipe exactly except I didn’t have Tabasco and used a pinch of red pepper flakes.. LOVED IT

  • Mimi

    I got to the supermarket after the fresh fish section closed. I was going to give up hope, but I looked in the freezer and found grouper filets. A quick Google search told me the grouper family included sea bass, so I took a shot. My gamble paid off. SO SO DELICIOUS. Thank you!

  • Ryan Elder

    I made this stew for a nice cozy night in on a cold autumn evening. This was a great stew to make, as I have never made fish stew before. I toasted up some ciabatta and had some leftover rice. It was good. I probably would add more spices such as bay leaf and coriander, and more tabasco. Nevertheless, I’m keeping this one for the recipe books. And Btw, get some calamari rings and mussels for an Italian twist.

    • Ryan Elder

      P.S. Red Snapper or Rockfish works great as it is a mild flake fish that is good in flavor and holds its form without getting strewn about.

  • Pinback

    This is an extremely good base recipe. There’s freedom to add and remove to taste, but if you stick with this general structure, you are gonna have a FINE meal. Five spoons outta five.

    Also, was this originally titled “soup”? I can’t figure out why so many commentors seem to think it’s supposed to be soup.

  • Valerie I Houston

    Can you use 2 bottles of clam juice instead of wine?

    • Emma Christensen

      Hi, Valerie! Emma, managing editor for Simply Recipes, here! I think you could give 2 bottles of clam juice a try. Another commenter did that as well, and was happy with the results. You might also want to add a splash of vinegar (white wine vinegar or cider vinegar) at the end to add the acidity you’ll be missing from the wine. Enjoy!

      • Hugh

        How about a dash of Pernod?

        • Elise Bauer

          Sure, if you have Pernod, and like the taste of licorice, that would be a fun addition, and very French.

    • Elise Bauer

      Hi Valerie, I agree with Emma, just add more clam juice! A little squeeze of lemon juice would work too to give the soup a little acidity.

  • Jerry Vega

    I just made this soup and it was good. The only thing is that water is not in the ingredients and had I not added water I would have had a stew instead of a soup?????

  • Joe Ravida

    Add potatos. Otherwise an excellent recipe.

  • Eden Isaac

    I made this for dinner tonight & it was the most amazing soup to start out the fall “soup season”. :)
    The only change I made was substituting chicken broth for the dry white wine, since I don’t cook with wine. My husband & I both loved this & are looking forward to having the leftovers tomorrow! :)

    Thank you for the delicious recipe. We will absolutely be making this again!

  • Julie Castaneda

    Added cilantro instead of parsley. Used chicken broth and fish sauce.
    Followed the rest of the recipe.
    It turned out delish.

  • Phyllis

    I added green onions, old bay seasoning, 8 oz more of cod,cubed potatoes, doubled clam juice and slightly thicken broth with flour and water. It was very good. I will be making this again.


  • KC

    Does anyone know if this would work well with Northern Pike or Bass? That’s pretty much all we catch in Minnesota and it looks so good!!!

  • Judi

    Can you use frozen cod?

  • Darrell Dotson

    I added baby clams and oysters with some sundried tomatoes and some Old Bay Seasoning and juice from 1/2 a lemon the flavor was amazing. Definitely adding this to my pescatarian regime.

    • Elise Bauer

      Hi Darrell, I love your additions, I bet the stew was fantastic!

  • Deborah Chase

    Glad this was easy. For the wine I used Shaohsing Cooking Wine and I substitute clams for a small can of oysters. I also used dill instead of oregano. I had a few leftover baked potatoes that I chopped into big squares that I added. To do this, double the fish stock. It was wonderful.

  • Jan

    I don’t know what happened to my soup, but it wasn’t very good. Used all the ingredients, except I used Kitchen Basics Seafood Stock and wine. It didn’t have much flavor at all. Very disappointed.

    • Elise Bauer

      Hi Jan, the stock is everything. Clam juice really works best for this recipe. Homemade fish stock or shellfish stock works too. I haven’t found a good packaged stock substitute.

  • Keith

    Anyone try replacing the tomato paste with miso?

    • Gale

      If you keep the temp veery low this could be interesting. Miao looses its nutritional value if it’s simmered or boiled.

  • david

    oh this is so easy, so good, so many substitutions. always good. everytime. Im going to start packaging this and selling it. Its that good isnt it?

  • darmaputra

    add saffron and sliced fennel bulb in your stew.. oh oh,,nice

  • Barbara Bernstein

    Did anyone use whole crushed tomatoes in lieu of fresh chopped tomatoes?

    • Sam

      I used a can of crushed tomatoes and it came out perfect.

  • Dan

    I made it tonight, and it was a winner. No leftovers. I used cod and shrimp for the protein. I substituted julienne leeks instead of the onion. Basil instead of oregano. This was quick, easy and satisfying.

  • Rita D.

    I’ve made this several times now and it is always good. Tonight was shrimp and cod. I enjoyed it less in the past with clams and cod. The consistency of the two types of seafood was too different. Next go-round, I’m going to add a diced potato and maybe some crabmeat. The herbs are from my garden. So good, so good!


  • Christi Meyers

    Fabulous- everybody ate it all up! I followed other commenters and added potatoes. Also used a bit of miso stock at the end to further add flavour. Bonus is that this can be completely made out of the freezer and fridge.

  • Frances

    This was absolutely delicious and so easy to make! My mother-in-law gave me a bag of cod and I had no idea what to do with it, until I found this recipe! I didn’t have clam juice so I improvised and mixed chicken stock with a splash of fish sauce as an alternative and I turned out wonderfully! Hubby approved and gave it 5 stars. This soup is a total game-changer. I will definitely be making it on the regular. Next time, with clam juice ;-)


  • Dean

    Wonderful recipe! The only thing I changed was using two 8 oz bottles of clam juice for the stock and adding a few pats of butter to the finished product to add some velvetyness to the soup. Overall this recipe was very satisfying and was easy to put together for a weeknight dinner. Thanks very much for sharing it!

  • todd

    was having a terrible time making baked cod. needed to do something different with the remaining cod in my freezer. saw this recipe last week and made it tonight. my 12 year old son loved it. “dad, we should have this again.” he’s getting thirds now. ’nuff said.

  • Jackie Kuhwarth

    FABULOUS fish stew! Five stars! We go to our friend’s restaurant and get a big loaf of his exquisite crusty and tender sourdough loaf. It goes so well with this stew.

  • Mary Haugh

    This is divine!!! The only thing I did different is added a little bit more chopped tomatoes, little extra tomato paste and a 1/2 pound shelled shrimp and a pound of cod. Served with toasted bread. Yum, Yum!!

  • Tatiana Barnes

    I want to add to my previous review a few days ago: DO NOT skip tomato paste. I cooked it the second time without tomato paste, and it was not the same. The taste was a lot blander and missed acidity and zest. It was still good, but I would never skip tomato paste anymore.

  • Mark Cote

    Just what I was looking for Elise!

    I am from Maine so I used some of my home made lobster stock I made after a lobster bake last fall as well as the liquor from clams I dug. I used atlantic pollock, scallops, and clams all taken out of my underwater grocery store, the Gulf of Maine. The only way to get it any fresher is to eat it under water!

    I eat fish often so I was looking for another way to enjoy my catch. This recipe is a keeper. Thanks for sharing!

  • Tatibarnes

    This recipe is amazing and so quick and easy to make! I cooked it couple weeks ago for a party of a few people, and it was gone without any leftovers! Followed the recipe precisely, used cod and shrimp! My only addition was to add roux to thicken the broth and served it with rice! I was asked by my guests to make it staple at my receptions, so, I am making it again this coming Saturday :)

  • Michael W Richards

    Elise, can I add more clam juice to turn this into a soup? I was searching the internet for a fish soup and found this. I really would like to try it but would prefer a soup rather than a stew. …Mike

    • Elise Bauer

      Hi Michael, I would just use half as much fish if you want a more soup-like consistency.

  • Bianca

    This is delicious and so easy. I have made with chicken stock or the clam juice, both turned out great. I have added some chopped red pepper with the onions/garlic. I also add shrimps and scallops with the fIsh. Great recipe.

  • Cris

    My husband and I had this last night. Very very good. I can be a bit intolerant to the tomato acid so I did not add the paste and added 2 cups of low sodium chicken broth and let simmer uncovered to reduce. We then brought to the boil, added some little neck clams and cod., then reduced heat and cooked for 5-6 minutes. Perfect.

  • Brian Tuel

    Made this today using Northern Pike…OMG!

  • M Fuller

    What can I use to replace the clam juice if we have a shellfish allergy in the house?

  • 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.

  • Al

    I’m cooking for one. Can this be preserved if I make more than one meal worth?

    • Elise Bauer

      Hi AI, you mean freeze it? I don’t see why not.

      • Maryann

        Did you in any water and how much shirley will try this tks

  • Kristy

    I made this recipe for dinner today. It was delicious, the entire family loved it. I used fresh Salmon and completely forgot to add the Tabasco sauce and it was still delicious. I also used tri-color peppers since I don’t like onions. I served it over white rice. I can’t wait to make it again.

  • florence kabot

    Delicious! I will make this again many times. The only ingredient that I don’t always have on hand is the parsley. I can always pick that up at the grocery store in an afternoon and have a wonderful dinner in a short time . Healthy, too! I cooked a chopped potato in water and added it at the end..

    • Kiki Layla

      Sorry but is the recipe Missing something? I don’t think there’s enough liquid?

      • Mfa

        We added 8oz of heavy cream, I personal think that is what was missing but I’m a new englandah……

  • Matt

    I made this for my wife and me on Friday, following the directions but adding a celery stalk (with its leaves) and using sriracha instead of Tabasco because it’s what I had. I served it in a shallow bowl with a portion of brown rice on top. We both loved it – definitely a keeper and is something I will make again soon! Thanks for the great recipe!

  • Tom Aikins

    This is an easy recipe to make and it’s also versatile. I tried it with some shrimp added and it was great. The clam juice is a nice touch too.

  • Larousse

    Great recipe! Made this last night, doubled the sauce and added some fingerlinks potatoes. I also cooked the onions longer, I like them tender. Thank you!

  • Igal

    It is simply wonderful. Made it few days ago with minor changes to the ingredients, although I don’t know if the result came out as it was supposed to be but it was very very tasty, my wife can confirm that :) Thanks you Elise for this great recipe.

  • Kara Ffrench

    I wanted to try this recipe for a long time, finally made it just last week before your updated version. It turned out wonderful it was quick and easy ( I used fresh cod) the flavor was great with the ingredients as is, no need to change a thing. It is now added to my list of go to recipes. Tell your Dad Thank You from a fellow Minnesotan (don’t cha know) born and raised. Thank you Elise for all your time tested recipes your site is my “go to” I appreciate your time and effort.


  • Mary Ellen

    Consider a whole other direction…add a tablespoon or better of Curry Powder, a big bunch of torn Kale off the stem, and a can of coconut milk. Mmmmm, just amazing.

  • Karen MacQueen

    Love this recipe, Elise, which I’ve been making since the 1970s, when I saw a similar recipe in Sunset. It is quick and delicious, and can be endlessly tinkered with. I often serve it with a dollop of “Spicy Mayo” — 2/3 cup mayonnaise, 2 cloves garlic, 3/4 tsp cayenne, 1 T wine vinegar, 1/4 tsp salt. Offer at the table. Think cioppino with aioli. And thanks again for your great blog — I can’t tell you how many times I’ve ended up thinking “what’s for dinner” and finding great ideas here.

  • Laura

    I make this all the time using Valerie’s shortcut of a jar of marinara and the clam juice. You can use almost any combination of fish you have on hand–just do not over cook the fish–only takes a few minutes. We also sometimes serve it over a few raviolis or tortellini, too–delicious!

  • Christie Finch

    I tried with cod, turned perfect!

  • Valerie

    Even quicker version: Saute onions & garlic & red pepper flakes. Add clam juice & marinara sauce. When bubbling, toss in some fish. Simmer a few minutes & voila!

  • Lynette Jeung

    This recipe has become a staple for me. It is absolutely delicious. I serve it to my friends and they think I’m some fancy chef! Haha. I did tweak it a bit. Used a bit more tomato paste, a bit more white wine. I also add shrimp and mussels (or clams) in addition to the fish. I make stock using the shrimp shells which is very flavorful. Also added a couple of bay leaves. Since I don’t have tabasco i use red pepper flakes instead. We serve it with crusty bread which is perfect for soaking up the yummy broth! Heavenly!!

  • Susan

    This smells and tastes delicious. I did add celery and carrots to the first step. I added extra tomato paste (you could use a small can) I added sea salt, and a pinch of red pepper. I didn’t have tobacco or thyme. Sooooo good! Served w/ bread only.

  • susan

    This was fabulous! Hard to believe something so quick and easy could be so delicious. It took no time to make. This recipe is a keeper. Love it! My thanks to your dad.

  • Teresa

    Though I started out using just the ingredients listed, I quickly digressed to my standard – a little of this; a little of that; adding whatever I happen to have on hand.

    That said – the stew was delicious, hearty — super quick and easy to make!

    I rarely cook using exact measurements. Below is my recollection of how the recipe progressed from originally posted. I didn’t have tomato paste, used canned diced tomatoes, added diced celery (2-3 hearts), Worcestershire sauce, 2 tsp. anchovy paste, ~1 T “better than broth” chicken bouillon, ~1 c. water, 2 bay leaves, and fennel seed.

    Started w/ ~ 1.5 lbs. mahi fillets that my son caught last fall. Added leftover wahoo & mahi (previously cooked/frozen/thawed) and 2 small lobster tails. Likely a total of 2.5 lbs fish (hence the extra water & chicken bouillon). The fennel seed (~1/2 tsp.) added to the complexity of the broth – giving it a nice after taste.

    Served w/ a crusty demi loaf (from Panera) sliced thinly to soak up the broth. My husband and I enjoyed it immensely. Will definitely make again. Next time may add mussels. Thank you for sharing – your dad’s recipe is a keeper!!

  • Katherine

    Tried this today and it is wonderful!! Years ago I had a fish stew at a party and just before the fish was cooked, they cracked eggs and floated them on top of the stew with the pot covered until the eggs were done. Sounds weird but actually is good! I tried it with this stew and it was awesome!! Will be having this stew again soon!!!

  • Aron Canouse

    This was fantastic! I used cod since it was fresh and on sale, added celery and potatoes at the beginning and about 2 cups of chicken stock to make it go a little further. It was so delicious! Really appreciated the simplicity. My version took about 45 minutes and was well worth the extra time and heartiness. Thank you for this wonderful addition to my repertoire!

  • Jana

    I made your fish stew tonight for dinner for my family and they all went back for seconds…even my 7 yr old! Fantastic, thank you so much for sharing your father’s recipe. It warmed our bellies on a cold Chicago night.

  • Chuck

    What a wonderful recipe. I have been making this for years and it always gets raved about. Because I love seafood, I always add shrimp and scallops. I have good results with talapia as the fish. I grow parsley in my garden just to make this recipe. I love to throw in other garden ingredients when I have them, tonight I’ll be adding fresh oregano and chopped jalapeño pepper. How good is this recipe? It’s so good that my wife now takes credit for it! Ha!

  • Scott

    Made this a couple nights ago for the family. Couldn’t find any clam juice at the store, so substituted with chicken broth and threw in a half-pound of nordic shrimp to add seafood flavour and give it a bit more substance. Added an extra tablespoon of tomato paste to thicken it up a bit as well. I used sole, but halibut or haddock would’ve been nicer…overall, an excellent recipe, one that I’ll happily make again. One note, though – this is supposed to feed four? Four what, exactly…pygmies, gnomes, what? I doubled the recipe and there was still only just enough to go around to two adults & two kids under 10.

  • MaryAlecia

    Made a few changes to the recipe since we didn’t have all the ingredients – no parsley, clam broth or white wine. Instead, we added some leeks and a small shot of vermouth. And used your crab stock recipe instead of clam broth (we have it saved in the freezer)! It turned out really wonderful.

  • Sue

    What an absolute hit! Thanks for sharing!! I used shrimp, crab, cod, and tilapia. Added fresh basil and celery to the recipe and made it bit more hotter to our taste then topped the bowls off with chopped green onions and we were all set. Yum! I give pops top props! :)

  • Mike Gillingham

    Wow! Just simply wow!
    This stew is a huge hit at home and at work. Only difference with the batch I made was the omit of Tabasco and I added about 2/3 cup more water. I also used Salmon as the fish, which is cheap here in Eastern Oregon right now. I’m thinking the next batch I’ll use halbit.
    Thanks for such a wonderful recipe!

  • jen

    I made this for an early Sunday supper today. The BF had made us fresh bread, and this was the perfect meal to complement it. I would make this again in a heartbeat. It was very easy, tasty, and had a great ratio of stew : fish — as the BF said, “there’s fish in every bite — it’s not like you’re hunting for the couple pieces of fish”. Thanks!

  • Pauline

    Just made this soup this morning….it smells great while cooking and tastes amazing. I added finely diced fennel and chopped the frons for the top when serving. I used cod. I will make this again. :)

  • Andrea T

    Umm, I made this last night and my husband and I both agree that it was damn amazing. I’m an East Coast girl (now on the West) and Old Bay is the way to go with seafood for me. So I probably added about a tablespoon of that, used 1 cup of canned diced tomatoes (juice included) and had to use beef stock in place of the clam juice/shellfish stock (couldn’t find any). We had fresh crusty bread and ate the entire loaf~~ hahah

    So amazing. Thank you so much! We’re eating the last of it for lunch today. I will definitely make this again, maybe with some rice or pearl barley.

  • Debby Adams

    This is a wonderful recipe. Simple and wonderfully wholesome. I substituted leeks for onions and added a turnip, sliced. Also, I did dredge the tilapia filets in a cajun seasioning. But I think if you don’t care for piquant then you could dredge in garlic, onion and oregano mixture salt/powder. Thank you very much for this. I know I will be making it often.

  • Linda Miller

    I made this for the first time yesterday. It was great. I added shrimp and scallops to the cod fish.It was so good. Next time I May try cutting the olive oil down a bit,but will be making this for years to come. Thank-you!

  • Aaron

    Had some swai I wasn’t excited about baking and saw that I had everything on hand to make this…EXCELLENT CHOICE!

    Guten Apetit!

  • Carolyn

    Great recipe! Had it for my group holiday party and everyone truly enjoyed it. Added just a little more tomato paste. Will be making again.

  • Neisha

    Just made this soup with tilapia and it was delicious, made it with homemade garlic bread. Very easy…will make again and next time I will add shrimp and scallops, or whatever else I can. GREAT RECIPE

  • pamela

    Wow! Made exactly as listed except I got confused between two recipes and accidentally put mushroom and celery in here. Oops! It still tasted delicious. I feel like this recipe could be modified to a great many different kinds of fish (as you state) and vegetables and spices. I didn’t even bother cubing up the fish before hand. I put frozen tilapia filets in and just broke them up with the spoon before serving. Easy, easy, EASY! And one more thing: My two boys who rarely eat ANYTHING I cook were sniffing at the pot and asked for some. They loved it. Shocked. Shocked, I tell you!

  • MaryLiz

    I had never cooked with clam juice before. I followed the recipe, except that I substituted a 28 oz can diced tomatoes for the fresh diced tomatoes and tomato paste, including all the liquid from the can. I also added 1 c diced carrots and 1 c thinly sliced celery. Also, I added 1 c converted rice at the same time as the fish, then simmered gently for 20 minutes. I served it with Frank’s Red Hot sauce on the side, since I love to dump it on and hubby can’t take much spice. It reminds me of Jambalaya with the rice in it. Next time, I’m going to add 1/2 lb shrimp and 1/4 lb sausage. Definitely a keeper! :-)

  • Patricia

    This was AMAZING! Simple and delicious – I will be making this again and again. I used some homemade shellfish stock from the freezer, and fresh Hake (1 lb) and frozen shrimp (1/2 lb). Also substituted 1/2 cup of fresh basil from the garden for the fresh parsley (which we hate). Spectacular flavor and color – can’t wait to make it again. Thanks for another GREAT recipe.

  • Ingrid

    I replaced the tabasco with red pepper flakes and it still turned out amazing. I’m in love with this recipe.


  • Trenna

    Wonderful! I wasn’t sure about the clam juice but I took your word for it. I didn’t have a dry white wine but what I had worked! Had to exchange canned tomato for fresh, it’s all I had on hand. But it is a thumbs up! I love the website, I have a list of recipes I can’t wait to try now! Thanks for sharing =0)

  • Eve

    I tried this recipe with drum fish. and turn out very good and can not wait to cook for friends in few weeks.

  • Ron Squire

    Eating your fish stew as we speak…and I’m in love!!! So simple, so cheap, and so yummy! I followed your recipe almost exactly, and only changed it slightly by adding some shrimp, a few red pepper flakes, and a shake of cayenne pepper. Than you for sharing. Yum!!!

  • Julie Keller

    This recipe is fantastic! It is SO easy and my girlfriend and I were so impressed by the taste. And the end, I added sliced red bell pepper and simmered a bit to get those soft. Then, when I made this recipe again, I didn’t have parsley, so I sliced up beet greens very thin, and it gave great color and taste. I made it the first time with fresh tilapia, then the second was with thawed cod– Both times were great, but I’ll probably stick with fresh fish if I’m trying to impress.

    Thank you!

  • Jill

    Made it exactly as written using cod and halibut, but decided to add a few shrimp at the end. It was fabulous! Served with crusty french bread and a salad. Definitely a keeper.

  • Heather L

    Made this today for the first time, was eyeing the recipe for awhile but was apprehensive about the idea of making a fish soup/stew…even though I love both fish and stew and LOVE clam chowder.

    Was amazing, especially with a side of good bread. I added carrots and potatoes (boiled in the base) before the fish and ended up using about double the wine and some of the fish juice. Next time will use fresher fish, though.

    Also, do you think it will be ok to use shellfish for this? My fiance is allergic to most regular fish.

    Shellfish would be great in this, and would be a fine substitute for the fish. ~Elise

  • Elizabeth

    Made this recipe on 01/14/11. I was looking around for a tilapia stew recipe, but also was looking for a picture of the final result. Let me tell you, this recipe was very easy to make. I like easy tasty recipes and this was it. I made it for my husband and myself. He is not a “Fish” fan eater (i know, who doesnt like fish) He really liked the recipe, although he added cilantro and fresh onion on his plate. I had also added shrimp, just because I had it handy, and because I am not a wine person, wouldnt know which one to buy, I just bought the cooking wine and the result was fantastic! We also added lemon juice at the end, though my husband preffered lime instead. Thanks for sharing this recipe!!

  • Craig

    This is one of the simplest recipes I have ever tried. Not only does it take very little time, but it is tasty, filling, and healthy. I have used this recipe several times and it always comes out just right. It can be stretched by adding a few more ingrediants like shell fish and broth.


  • Audrey

    Just made this for our Christmas Eve dinner. I also added celery, shrimp, scallops and a large bunch of chopped dinosaur kale. Rather than tobasco, I added a bit of red thai curry paste and a tablespoon of curry powder. It is fabulous! A big Thanks to “dad,” the originator of this recipe, and your daughter for putting it up here!

  • Ryan

    Very good…and easy to make.

  • Jen @ SecondCitySoiree.com

    Made this last night and adding it to my “favorite recipes” file. Thanks for sharing!

  • Wendi

    I have used this recipe a couple of times. The first time I made it exactly as the recipe called for. It was terrific but needed a little something… This last time I made some changes. When sauteing the onion and garlic, I chopped up a potato and threw that in there. Instead of the tabasco, I finely diced half a jalapeno for color and taste. I used halibut and ling cod, we live in Alaska and have plenty of it. I look forward to making this all winter long and maybe I will learn to make fresh bread to go with it. :)

  • michelle

    Tried out this recipe last night. EXCELLENT! I made a couple additions. Crab meat along with the fish (I will need a sturdier fish than the flounder I had on hand), fresh spinach, and some corn. It was hearty and tasty. Definitely going to be a go to meal for me this winter.
    Thanks for sharing:)


  • Amber

    Just made this for the first time with a few tweaks. Used flounder because that’s what was left at the farmer’s market by the time I got there (and next time would use a sturdier fish–it tasted delicious but fell apart a bit in cooking–but that’s my fault for getting a late start!) I also added two carrots, peeled and diced small, which I cooked with the onion and garlic. Also added one large potato, cubed, which I pre-cooked a bit in boiling water, before adding it in to finish with the fish. Next time I think I”ll throw some greens in for the last few minutes, as I like my soups heavy on the veggies. But this is a great base recipe that can easily be modified to whatever you’re in the mood for. Absolutely delicious, thanks!

  • fishingloft

    My next door caught a sturgeon and he gave me a few steaks from it. So I cubed those up into 1″-2″ pieces and followed the rest of the recipe to a “T”. It was absolutely delicious! My kids even enjoyed it. And of course, I gave a bowl to my next door neighbor and he was surprised on how good it tasted.


  • Eric

    The stew was great! I was looking for something different and decided upon this recipe. I substituted 1/2 pound of fish for a can of real crab meat and added a little Old Bay. Very tasty!

  • jackie

    LOVE IT!!! Thank you for sharing a tasty and simple dish!! bravo! I make it often now.

  • Heather

    Elise-What do you think of adding carrots and potatoes to this? Looks yummy but I tend to like my soups and stews veggie heavy.

  • billy

    This was a great recipe but needed a little salt and little more heat. However I would definitely make it again and maybe add a little fish sauce to add that salty flavor. I added celery and corn and more tabasco than the recipe says and I think still more tabasco would be even better.

  • John Dalpino

    Great recipe that is quick and easy. I added some red pepper flakes and one linguica sausage to spice it up a bit.

  • Victoria Fassano

    I was looking for a recipe of this nature to whip up for dinner and I was so glad to find it! This is a nice treat and quite a bit easier than the cioppino I make a couple times a year. I made a few changes that were to my liking: I added a thinly sliced fennel bulb in with the onions, smashed the garlic and increased to 3 cloves, for fish I used 1 bag of Trader Joe’s seafood medley, which contains shrimp, bay scallops and squid rings, instead of Tabasco I used red pepper flakes and instead of dry I used fresh thyme and oregano. I also prepared some garlic rice (basically steamed rice with a touch of salt, extra virgin olive oil and garlic powder added to the rice cooker at the beginning of cooking) and a light salad with red leaf lettuce, roma tomato, avacado & pinenuts simply dressed with a pinch of salt,a frsh squeezed Meyer lemon and extra virgin olive oil. A really excellent, fast, easy & healthy meal!

  • Lee

    Where has this fish stew been all my life? Thank you for such a tasty recipe that is easy to make. I am never the one to tamper with someone else’s family recipe but made minor changes while making this last weekend because of the lack of ingredients in my fridge. I used fresh tilapia and clams, added potatoes, omitted tomato paste (didn’t have any), seasoned the stew with anchovy fillets, added cilantro at the end of cooking instead of parsley (didn’t have any). Can’t stop thinking about this dish. My new stew crush. Will be making it again and again. Thank you.

  • Peter Fry

    I made this fish stew last night and LOVED it. I used fresh flounder and haddock. I also added some fresh chives and a nice shallot I had in the kitchen. Huge hit with family and guests. Doubled the recipe and had none left.

  • Jenna C.

    Just tried this tonight. I used Alaskan salmon and added potatoes and more (canned) tomatoes. I loved it; so easy! Would probably be even better with fresh tomatoes and a white fish (salmon has a strong taste, but it was what I had in my freezer).

  • angela comish

    I didn’t see your response and tried the soup with water packed albacore. While not as good as with tilapia, it was good. I added extra veggies, extra wine, and some chicken stock.

  • Courtney

    Wow! This was so much better than I could have even imagined. I had my girlfriends over for a dinner party and all of them were so impressed! They all commented that they would have paid big money to eat the same soup in a nice seafood restaurant. I added potatoes, carrots, spinach leaves, and a squeeze of lemon. Simply marvelous. I am officially a Simply Recipes fan. Thank you!

  • angela comish

    Any thoughts on how canned albacore might do in this?

    Personally I wouldn’t try it. Canned tuna has much too strong a flavor for this stew. ~Elise

  • frankweir

    This is a great recipe especially for me since I haven’t cooked much but I’m trying to learn. My daughter is a vegetarian who eats fish so I appreciated the clam juice as a stock since many recipes suggest chicken broth or stock. I added a can of diced tomatoes and I used all the clam juice since I was a little concerned at what seemed like too little liquid. It was more like a soup but still absolutely delicious. And that was fine with us. We wanted a more soup-like dish. I’ll try it without the diced tomatoes next time although I could see adding rice with the extra liquids for a different take. Thanks for posting this.

  • Bigmike

    Absolutely Awesome. This is a must have keeper. Most of my parents fish dishes were WASPish north eastern dishes that lacked spice or kick to them. This on the other hand had all the flavor I love. A glass of wine and a Fosters beer and it was a great meal. I followed up with cinnamon applesauce. Yum.

    I did of course do things a bit differently. As per the recipie, I used halibut (or ling cod) that I caught last year in Valdez, but I went a smidge heavy on spices, and a bit light on garlic (I only had a little). I added dried shiitake mushrooms (of course), diced canned tomatoes, and dried arbol chili instead of Tabasco, and a couple of teaspoons of Dave’s Insanity Gourmet Sauce.

    I didn’t have shellfish stock so I used 1-Cup white wine, 1-1/4 Cup chicken stock (a bit extra to cover the dried mushrooms), and a tablespoon or better of Thai fish sauce. That seems to have worked just fine. Also I added the spices 5 minutes in, then cooked for another 10. I served over chow mein noodles.

    This turned out just great with all the consistency of a stew. Next time I might add shrimp and a bit more liquid to make it a soup, but I will DEFINITELY make this again.

  • Alison

    Oh my, this was fabulous! It was incredibly easy and so, so tasty. I used cod. I can’t wait to make this again. (A note to other cooks: proper salting is key to getting the full flavor. I started out with too little salt, and the stew seemed almost bland.)

  • beckiwithani

    What a wonderful recipe! I added potatoes, which I partially boiled before putting them in with the fish. (I thought I was so creative, until I saw that several commenters had the same idea – oh well!) Even my 2-year-old liked this. Thanks!

  • Bigmike

    Can you thai fish sauce in place of the clam juice or shellfish stock? Or some combination of fish sauce, chicken stock, and wine?

    You can try it, let us know how it works out if you do. ~Elise

  • williams fishing

    Wow, very good recipe. I’m working in the fishing industry and wanted some new recipe and I’m really satisfied with this one!

    Great recipe


  • bureaucrat

    Wow! You’re right – this tastes so delicious and rich, considering how easy it is to make.

    I omitted the chopped tomatoes, and used dill instead of rosemary. I thickened the sauce with some cornflour. I used flake gummy (shark).

    I served it with some toasted bread with proper butter. It was delish! Definitely a keeper.

  • Becky

    This recipe must be absolutely fool proof and extremely forgiving, because I did everything I could do wrong and it was still very tasty. For starters I used the eye that gets very hot and scorched the onion and garlic, the was in such a hurry to add the parsley that I threw in half the stems too. I could not move fast enough, even after lowering the heat, and ended up only throwing in a half pound of fish before deciding to add some shrimp as well–still in the freezer. By the time I finished, I was so sure it was going to be such a hot mess that I was glad I’d saved the extra fish…since I was sure my husband wouldn’t eat this! But I was pleasantly surprised…it was delightful, despite having burned the garlic to a crisp (cardinal sin of cooking!) and adding tough parsley stems. The only thing I did differently besides subbing shrimp was to add a little bit of celery I had in the fridge. It was just the tender inside ribs and I wanted to use them, I’m not sure they made any difference at all. Next time when I plan ahead a little better, this will be outta sight! Very enjoyable dish! **One small critique…I’m not sure heavy large pot or dutch oven is really necessary. This stew barely covered the bottom of mine. A heavy medium pot will do you fine. :)

  • Jessica

    This was the best fish stew I have ever made or tasted. It was pretty thick, so we served it over rice. It was awesome. Will definitely make it again. Thank you so much for the recipe.

  • Eden

    Loved this. Super easy and very tasty. Next time I will try some of the variations people have mentioned to play with the taste. I would suggest seasoning the fish a bit. For my tastes it was just this side of bland, but nothing a pinch or two of your favorite couldn’t resolve. Post preparation I used Cavender’s greek seasoning and a few dashes of my Louisiana’s Habanero Hot sauce, but that’s just me. All in all, well worth the time and effort. It will be a staple dish this winter. Thanks for the post.

  • Sandy

    I found this recipe when searching for a stew I could make with cod. This was SO easy, I couldnt resist. Served it with some crusty French bread. Its as tasty as it is easy and my b/f and I have declared it a winner. I will be making this again.

  • Sarah

    Made this today. I used tilapia because that was what I had, added a touch of cayenne, oregano, and a drop of fish sauce for a little umami. Delicious. It took all of 20 minutes. A new weeknight favorite.

  • Debra

    I made this stew recently, and my husband continues to rave about it! I added some frozen corn and a few chunks of potato to thicken it up to our liking. Crusty bread is an absolute MUST with this dish. I’m so glad I found this blog -so many fantastic recipes. Thanks!

  • Jessica Grimes

    I made this a few days ago. SO easy and very light and tasty. I used tilapia and it was very good!

  • Alessandra

    I just made this recipe tonight, and it was fantastic! I used tilapia instead of cod, which isn’t entirely too different. However, this recipe says it serves 4, but there was only enough to for 2. Not a biggie though, I’ll just double up the next time I make this yummy soup. :)

  • Zerrin from London

    This dish was such a treasure to find. I like seafood, but I’ve been always very skeptical about fish soup/stew. I like this dish so much, we’re cooking it almost once/twice a week. It’s so light, easy on the stomach and sooo tasty. Thank you very much. And it is so easy and quick to prepare, even I could do it, as I’m not much of a cook.
    PS: We’ve used cod, fish stock and dry white wine (french chardonnay) as clam juice wasn’t available. It works really well. Also, we add the prawns (shrimp) at the last minute so that they stay a touch more tender. Fabulous. Thank you very much.

  • Linda

    I have some frozen fish from Omaha Steaks that was given to us. I was thinking of using it for this dish, but if it would taste OK with frozen fish.

  • Jim

    I really like this dish! I like to use Frank’s hot sauce in place of Tabasco. At the end of cooking, I mix 1 tsp cornstarch with water and add to the pot. This makes a thickened stew that my wife loves.

  • A.R.

    Excellent recipe! FYI – Works well with catfish chunks too.

  • Jeff Hahn

    Good recipe we used sturgeon and shrimp and potatoes and two 10 oz clams little more wine also turned out great


  • Anonymous

    Wonderful dish! Don’t be afaid to add some steamed corn and clams. Come november I may start topping bowls with a garnish of crabmeat.

    Crusty bread is a must.

  • Mike Race

    This is very similar to Matanuska fish stew as published in Smoke House Bear a cook book from a retired state trooper last name Gordon. The suggestion there was to use a mix of mayo,cayenne,and lemon juice as a topping when served. The heat or spice can be regulated by the consumer. I am a territorial Alaskan by birth and introduced this meal to a camp of miners and they demanded it once a week as they did with steak night and Italian food night. It has to be good to be demanded by a camp crew. For the kitchen it’s one pot cooking.

  • stephanie

    Think this stew is freezable? I’m expecting a baby in a few weeks and am trying to get some tasty healthy things in to the freezer and ready to go.

    Hi Stephanie, Congratulations, and great that you are planning ahead! I have never frozen this stew, so don’t know what to tell you about that. ~Elise

  • Caroline in San Francisco

    Made this stew again tonight. This time with halibut (last time with salmon). Used Prosecco, as I didn’t have any dry white wine. Turned out great again! This stew/soup is actually better the next day. Thanks, Elise and Elise’s dad!

  • tiffanie

    Elise – this recipe is truly fantastic! I’ve had requests for this recipe from everyone who has tried it! Too bad it’s getting hotter nowadays, time to put away the soups and stews for salads :(

  • Janet

    This is a great recipe! I had some talapia which I needed to use. It was a little cold and threatening rain here in Oakland so I wanted something a little “cozy”. I added one extra tomato and some veggie broth I had in the fridge. Yum! So good and so easy. This was made in about 30 minutes. I served it with some crusty bread and the leftover wine that I used for the stew (a french chardonnay). Thanks to you and your Dad for this!

  • CW

    I am making this the 3rd time tonight. Wife and kids love it. Thank you so much

  • Fast Eddie (Murray)

    Oooooooh.. Doggies!
    This Dad’s fish stew is better food than a wanderer like me deserves.
    I couldn’t get any fresh cod or halibut but I did find some fine looking Mahi-mahi (aka- dolphin fish) and that made a very nice stew. Only thing I changed was adding the 3 carrots I couldn’t figure out how to get rid of and I do think they did add a tiny little something. This is where I start… now for adding the scallops!

  • Kari

    Made this last night, and it was SO easy and very tasty. I used fresh red snapper. We topped it with some parmesan cheese, and the boyfriend added sriaicha. Delicious!

  • Teri

    I made this last night for dinner and it was so good. I added a couple of diced slices of bacon while cooking the onions and some cooked shrimp near the end. Very yummy!

  • Monique

    I was kind of disappointed. I’ve not had a bad recipe from here, but I would not make this again. I made this last week and it was just okay. The broth was quite bland despite the clam stock and all the herbs, as well as the leeks and tomatoes. In sum, it was just blah. For my money, literally, I’d much rather use cod at $13/lb broiled or pan seared.

  • purring_oaks

    What a great dish. Can’t lose with the trio, onions, celery and carrots.

  • Heidi

    Very good. I used Sherry instead of white wine and added a few more spices. Mixed mainly fresh shark with tilapia and cod for extended taste and texture. I’ll make this again.

  • Alecia

    This was a fantastic recipe. Easy to make and definitely easy to eat!


  • AuntieMurry

    Made this last night and found it absolutely delightful. Used tilapia, which my husband tells me used to be considered junk fish, if you can imagine. The tomatoes at the market didn’t look so hot, so used a can of Muir Glen diced, which worked fine. Can’t wait to polish off the leftovers tonight. Mmmm, drool! Thanks, Elise’s dad!


  • Andrea

    This is one of my very favorite of your recipes. I like to serve it with a hunk of chewy ciabatta bread. Heaven!

  • Tracy

    This was super yummy! This recipe will be made again. I substituted a leek for the onion, because I love leeks. Highly recommended.


  • Jen

    This fish stew is great! Tangy, filling, quick, and totally yummy. I added fresh spinach leaves and used Madeira instead of white wine (it’s what I had lying around) and it’s still pretty fabulous. Thanks for always posting such awesome recipes.

  • Stacia

    I made this a few months ago and it was terrific, and extremely quick to prepare. I liked using cod and halibut, and will use orange roughy if I ever find it. This post reminded me that I need to put the stew in our regular rotation.

  • Art

    You know, I was just wondering what we were going to do with the 6 pounds of tilapia that we have in our house! Perfect timing, and thanks as always for the wonderful recipes! Incidentally, I intend on picking up some clam juice for this one, too. I agree, the flavor just won’t be the same (or as good, in my opinion) without it. Cheers!

  • jen maiser

    This has been a staple at my house since I wrote that first comment in 2004. (It lasted longer than the boyfriend – ha). I actually made it this year for New Years’ Day – great way to ring in the New Year, and the family loved it.

  • Hank Shaw

    Hey Elise, try this one with baccala (salt cod) sometime – you will be transformed! Just remember to soak the salt cod first…

  • Ruth

    Used catfish, it was yummy! Tastes so great and is fast and easy. Winner~

  • AB

    We’ve never had “fish stew” before, it just didn’t seem appetizing… until we were in Mundaka, Spain and had a fish stew that was to die for. I’ve been craving it ever since, and this recipe is pretty close. It was excellent! I added finely diced carrots and celery to the onion and used more spice than the recipe suggested. I used a mix of mahi-mahi, cod and orange roughy. The cod and the roughy flaked apart in the soup, and the mahi-mahi held its shape. It was perfect with salad and a big hunk of heavy sour dough bread. Next time I will use scallops, mussels and shrimp along with a white fish and it will be even more like the Spanish stew. THANK YOU!!!

  • Justine

    This is fantastic – I added rough-cubed potatoes and cooked them first before adding the fish – it was really good and added some texture.

  • Cindy Campbell

    This is a great recipe! Quick,easy, and the only thing I didn’t have in my pantry was the clam juice. Even my 1 1/2 year old grandson liked it. Next time I will make a double batch.
    Thanks so much for posting this great soup.

  • Heidi

    Wish I’d read the comments before making this! As written it was ok – I made it with tilapia and used the clam juice and a good dry white wine. I agree that it definitely needed salt, and when I make it again I will probably decrease the amount of fish slightly, increase the tomatoes/tomato paste, and add some corn, potatoes or other vegetables for added substance. Good quick, easy one-pot dinner though, just needs some tinkering.

  • Loup Garou

    Followed your recipe to the “T” using tilapia and it was unbelievable. Simple yet complex in taste and texture. A definite keeper and one to hand down for the ages. Merci beaucoup.

  • Rae

    Just finished eating dinner and the stew was delicious. Used my electric skillet. Didn’t have all the ingredients on hand so I made a few adjustments, thawed frozen cod filets instead of fresh, no parsley, no wine, used chicken stock instead of clam juice, added chopped celery, chopped carrots and seasoned to our taste. Also, used less liquids (or reduce)and served with wild rice. Yummy, better than any restaurant. Believe this would be even tastier, if it could get any tastier, the next day.

  • Glenna Bell

    Simply wonderful. Thank you.

  • Jenny

    Hi Elise,

    Thanks for the recipe. Inexpensive, healthy, and tasty – perfect. Both my picky husband and my 18-month-old (who does have quite the sophisticated palate) loved it!

  • mosquito

    This was great! I added some vinegar and green olives to make it tangier. Thanks so much :)

  • Jen

    I made this recipe earlier in the week when I was craving a Catalan-style “suquet” but wanted to whip something up quickly. This was perfect! I didn’t have clam juice so I used fish stock and it was delicious. Thanks!

  • DianeF

    My hubby brings home lots of fish when out fishing nearly each weekend and I’m always looking for new ways to approach those super-fresh filets. Tried your easy Dad’s Fish Stew recipe with some modifications (I have plenty of shrimp stock-from shells- frozen, so I tried that in lieu of the clam juice, which I didn’t have on hand. Hubby thought bay scallops would also have been a great addition to the cod I used for a seafood version) I also added some sliced leeks to the sauteing onions and used only thyme leaves. Was very well received, but I’m determined to make another batch following the recipe! Thanks!


  • Lynda & Larry

    My husband is from the East Coast, misses good seafood, someone gave us some halibut, so searched online for a receipe, this sounded fast, easy and yummy, proved to be ALL the above. We usually follow a receipe to the T the first time, and doing so, we wouldn’t change a thing, ‘cept the salt in our own dishes, and the dash or two of Tabasco. The receipe was just the right amount for the two of us on a Saturday night. Would like to know your Dad’s name, so we can name our favorite fish stew.

  • kimbap

    I made this with vegetable broth and I added frozen peas which were colorful and tasty. This is a great recipe, easy, light and delicious.

  • Yvonne

    I was desperately searching for a simple fish stew recipie and this one was phenonmenal! I have made it a number of times for my friends and it always make me look good!

  • rhys pendrous U K

    Stew was wonderful. It’s the first one I’ve made. I bulked it out a bit with leek and sweet potatoes and cleaned up with fresh french bread.

  • RoseMary O'Malley

    This recipe is fabulous!! I used halibut that we caught in Alaska in July. Fast, easy and very delicious. Used the tiny bit of leftovers to make fish tacos for lunch (drained most of the juice, placed fish in corn tortilla, then dipped taco in juice!! Yummy!!

  • Lyn

    I saw the recipe and just have to try it, my husband said it tastes as good as it smell. I served it with small salad and sourdough bread, will definetly make it again.

  • Dave

    This was quite good and very flavorful. I had this on a Saturday, refrigated the leftovers, and had the rest 4 days later. It was still just as good. My variations: I use White Port Wine, only 1 lb of Roughy, and just boxed fish stock. No fishy tastes either. I’ll make it again, it was just what I was looking for.

  • Essie

    I tried it but I did it my way. I had tasted fish stew years before but it was made with spinach and red palm oil, it was delicious nonetheless. So, I took this recipe and laid a can of spinach in the bottom of the skillet and laid two croakers on top of the spinach and added, salt, black pepper, onion powder, garlic powder and crushed garlic to the topside of the fish. I sprinkled it with some extra virgin olive oil and soy oil. I steamed it for about 15 minutes and then I added Rotel diced tomatoes and green chilies … it’s sorta hot … added half the can and added a small can of tomato sauce and let it steam for another ten minutes. The spinach sorta burned at the bottom, but it was delicious. Fish and tomatoes work wonderfully together. Next time, I’ll try it with canned seasoned tomatoes and herbs, no chilies. Next time, I’ll try different fishes, deboned, salmon. It’s really yummy but I should have deboned the fish rather than have to pick the bones out of my mouth after each bite, but it was still delicious and the fish just flaked right off the bones. Yummy.

  • Joe

    Always looking for new fish dishes. This one is great. I noticed in reading other comments that people tend to add their own favorite touches. We live in the Florida Keys and have access to a variety of fresh fish, lobster, and shellfish. I added a little extra salt, pepper, and Chef Paul Prudhomme’s Redfish Seasoning, which is very popular here in the islands off Florida’s southernmost coast. Although lobster season is still a month away, I am looking forward to adding a couple of fresh lobster tails to my next try at this stew. Again, thanks for a new experience.

  • cameron

    I added a few tablespoons of butter to the recipe. Raising the fat content transformed this soup for me… from good to unbelievable. I also added celery and carrots. I’ll try the leeks suggestions. Please do give the butter a shot, even if it’s just a little in ‘your’ bowl… I think you be surprised at how a little will go a long way.

  • Dave

    I made this tonight and it was terrific! I don’t have enough good fish recipes so this will be a welcome edition.

  • Zack

    Yup, this is the greatest fish stew I have ever had the pleasure of meeting. True genius is what it is.
    I’ve found it goes well with lentils. So I now add a cup of red lentils to the stew after adding the liquids but before adding the fish. I let it cook for 5 minutes and then slip in the fish and let it all cook together. Marvelous!

  • K

    I made this the day before yesterday. This dish is absolutely delicious!

    I couldn’t find clam juice at Trader Joe’s but they did have a can of something called “White Clam Sauce” (which doesn’t have cream it) and it worked just fine. I used $1.99 Charles Shaw sauvignon blanc for the cooking wine. For the fish, I used mahi mahi, tilapia and jumbo scallops. I also threw in a tablespoon of herbs de Provence. And used a toasted rosemary baguette for dipping.

    Definitely making this dish again–thanks so much for the recipe!

  • Tammy

    Mmmm, this looks and sounds a lot like a classic Maryland crab soup (minus the Old Bay seasoning, which is a MUST for crab soup Maryland-style)….. Thanks for this recipe, it will substitute quite nicely when i can’t get my hands on fresh Maryland blue crabs (sadly, Cincinnati is not the place for shellfish). Delicious!

  • Cherry

    My husband made this last night with a couple of changes. He used crab broth that he had boiled down from crab shells and froze, and a can of clams and their broth. He also used a few canned tomatoes as we don’t buy tomatoes at this time of the year. Grouper was the fish. The stew was outstanding. Thank you and your father. As someone said, it is a keeper.


  • angua

    Tried this last night, with a couple of minor changes. (No onions or tomatoes, husband is allergic. Substituted parsnips, celery and carrots instead. Oh, and some extra chilli flakes.) It was absolutely delicious! The combination of wine, oyster juice and herbs and spices works like magic!

  • techbee

    My mum’s tip: one vegetable that works well with cooked seafood: leeks. Don’t ask me why, but it does. You look ready for the very tricky but delicious Bouillabaisse. What would you use in USA, for lack of mediterranean fish?

  • Liz

    This was absolutely delicious! i added some celery (as a previous poster had suggested) and also some cajun spices (Tony Chachere’s). Perfect with the rest of the white wine and a crusty loaf of bread…

    Elise, keep the wonferful recipes coming! I made your Pineapple Upside-Down Cake for my Oscar party last Sunday, and this recipe tonight. I got many compliments on both. Thanks!


  • Larry

    I’m not too crazy about fish stew, but I might try this substituting 1 1/2 lbs of a mix of shrimp and scallops…I guess I just don’t like actual fish.

  • charlene

    I have made a simular recipe that also included mussels in the shell. The mussels are cleaned (only use mussels that are firmly closed) then added during the last 10 minutes of cooking. They will open as they steam.

    Not that this recipe wouldn’t be delicious, but a possible variation. Thanks!

  • Jeff

    Just had the stew/soup. It is very difficult to not get creative with some elses recipe but I drew a deep breath and became disciplined. :)
    I followed the recipe to the letter except for the following:
    1) I probably added a few more drops (10) of tobasco.
    2) I lightly salted and peppered both sides of the fish. Was able to get Fresh Cod. I’m glad I did. :)
    I used a a Bella Sera 2004 Pinot Grigio ($8.00) to cook with and to drink. :) 1 full cup to cook with.
    Otherwise I followed the recipe. But I was tempted to add some fresh basil or some fresh dill. But I didn’t.


    This is a very nice stew/soup. I only made it for two people (but made the full recipe)but will have my girl friend over tomorrow to finish.

    The bread baquette (sliced on the thin side to soak in the sauce is a nice touch.

    Very nice. Will make again. Just follow the recipe. Reminds me of French/Louisiana food. A keeper.

  • Betsy

    I made this stew over the weekend. I added some celery & mushrooms during the saute for added substance. Seemed to me after the onions shrink and the chopped tomatoes boil away that there wasn’t much else to sink your teeth into with the fish. Then toward the end of the simmering, I added some green onion, mostly for color, it didn’t do much to the flavor. Also, I used mahi-mahi fish, because it was given to us and I specifically looked up a fish recipe (decided on this one) in order to prepare that fish. Anyway, the stew was a success! I wish the recipe made more, so maybe next time I might make a 1 1/2 batch. If you don’t want leftovers, make regular recipe and it will definitely be gone that night! The mahi-mahi fish was very good in it, but probably not the most common fish in your freezer. I am going to try cod next time.


  • Anonymous

    Super easy to make, and super good. A great recipe. Thanks!

  • andrew

    Great recipe! I made this last night – fantastic flavor and only a few ingredients. I used monkfish, as that’s what looked the best at the fish counter and the only change I made was to add the parsley at the end (along with some fresh mint) for an herbier flavor.

  • 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!

  • 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.

  • candy

    A great dish,just what I was looking for.


  • 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!