Fish Stew

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Yield 2 servings


  • 6 tbsp olive oil
  • 1 onion
  • 2 garlic cloves
  • 2/3 cup fresh parsley
  • 1 can diced tomatoes drained
  • 2 tsp tomato paste
  • 8 oz clam juice (or shellfish stock)
  • 1/2 cup dry white wine
  • 1.5 lb fish filet, cut into 2-inch pieces (halibut, code, red snapper, sea bass, tilapia)


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


Tastes even better if using leftover fried fish

Published on February 17, 2020