Tabular Recipes.

Fish Stew

Total
50 min
Makes
6 servings
Serves
3 tablespoons olive oilheat oil, cook onion and celery until tenderstir in garlic, tomato paste, thyme, paprika, salt, pepper and red pepper flakes, cook1 minstir in tomatoes, clam juice, broth and wine, simmer10–15 minadd fish, cook until just begins to flakestir in capers and garnish with parsley
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

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

Steps

  1. 1In a Dutch oven, heat the oil over medium heat. Add the onion and celery and cook until they're tender, four to five minutes. Stir in the garlic, tomato paste, thyme, paprika, salt, pepper and red pepper flakes, and then cook for one minute longer.
  2. 2Stir in the diced tomatoes, clam juice, vegetable broth and white wine. Bring the liquids to a simmer, and then cook for 10 to 15 minutes.
  3. 3Add the fish and cook until it just begins to flake easily with a fork, 10 to 15 minutes. If desired, stir in capers. Garnish the fish stew with the parsley.