A wonderful fish stew that doesn't take hours and countless ingredients to make. Fresh fish fillets are cooked in aromatic liquids until the flavors meld into a wonderfully fresh and comforting stew.
1can(14 ounces) diced tomatoes with basil, garlic and oreganowith juice
Pinchdry thyme
1can (8 ounces) clam juice
½cupdry white winesee white wine substitutes below
1 ½poundsfirm white fish fillets, cut into large pieces(such as halibut, cod, red snapper, or sea bass)
Pinchcayenne pepper
Kosher salt
Freshly ground black pepper
1can green chili peppersoptional
1lime, cut into wedgesoptional
Instructions
In a heavy-bottomed stock pot or Dutch oven over medium-high heat, add oil and heat until shimmering. Add onion and cook, stirring often, 5 minutes or until softened. Add the garlic and cook, stirring 1 minute or until fragrant.
Reduce heat to medium. Add ⅓ cup parsley, and tomatoes with juice; cook, stirring occasionally, for 12 minutes or until flavors are melded.
Add oregano, thyme, clam juice, wine, and fish. Cook gently, 5 minutes or until fish is opaque and flakes easily when tested with a fork. Stir in cayenne pepper. Season to taste with salt and pepper. Sprinkle with chili peppers (if using) and remaining parsley. Ladle into bowls and serve garnished with lime wedges, if using.