Hearty Fish Stew - Just Fish/Seafood Recipes


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Hearty Fish Stew

1/3 cup olive oil
3 large garlic cloves, chopped
1 large onion, coarsely chopped
2 large fennel bulbs, diced
1 Tbsp. fennel seeds, chopped
1 can (35 oz.) Italian plum tomatoes, drained
2 bottles (8 oz. each) Clam Juice
2 cups dry white wine
3 Tbsp. tomato paste
1 large bay leaf
1 tsp. oregano
1/2 tsp. marjoram
1 tsp. salt
1/2 lb. shelled and deveined medium Shrimp
1 1/2 lbs. Cod or Halibut Fillets, cut into 3" pieces
1 lb. red Snapper Fillets, cut into 3" pieces
2 Tbsp. fresh lemon juice
1/2 tsp. ground pepper
1/2 cup minced parsley for garnish


In a large saucepan or casserole, heat the oil. Add the garlic, onion, fennel and fennel seeds. Cover and cook for 10 minutes. Add the tomatoes, Clam Juice, wine, tomato paste, bay leaf, marjoram, oregano, and salt.


Bring to a boil and reduce heat to low and for about 1/2 hour. Increase the heat, add the Shrimp and cook for one minute. Add Cod and Snapper and cook until the seafood is cooked, 3 to 4 minutes. Stir in lemon juice, pepper, and parsley and simmer a few minutes. Serve with hard crackers or corn bread.


6 to 8 servings