Fish Stew

Total Time Prep: 20 mins. Cook: 30 mins.
Yield 6 servings
Test Kitchen Approved
Layers of flavor from easy-to-source ingredients make this fish stew rich and warming for any night of the week.

Ingredients

  • 3 tablespoons olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon minced fresh thyme
  • 2 teaspoons smoked paprika
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 can (14 ounces) diced tomatoes, undrained
  • 1 jar (8 ounces) clam juice
  • 1 cup reduced-sodium vegetable broth
  • 1/2 cup dry white wine
  • 1-1/2 pounds firm white fish (such as halibut, seabass, red snapper, cod or sole), pat dry and cut into 1-in. pieces
  • 1 tablespoon capers, drained, optional
  • 1/4 cup chopped fresh parsley

Directions

  1. In a Dutch oven, heat oil over medium heat. Add onion and celery; cook until tender, 4-5 minutes. Stir in garlic, tomato paste, thyme, paprika, salt, pepper and red pepper flakes; cook one minute longer. Stir in diced tomatoes, clam juice, broth and white wine. Bring to a simmer; cook 10-15 minutes. Add fish; cook until fish just begins to flake easily with a fork, 10-15 minutes. If desired, stir in capers. Top with parsley.

Nutrition Facts

1 serving: 217 calories, 8g fat (1g saturated fat), 57mg cholesterol, 830mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 23g protein.

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