Easy Fish Stew
Sounds very good. Any kind of boneless and skinless whitefish works in this, think Pangasius, Sea Perch (Barramundi), Snapper, Bass, etc. Clam juice may be a bit of a stretch for me to find where I live, so if no clam juice, use fish stock, or 1/2 cup chicken stock + 1/2 cup water + 2 teaspoons fish sauce for each cup of clam juice needed.
Ingredients
- 6 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, smashed and minced
- 2/3 cup fresh parsley, chopped
- 1 1/2 cups fresh tomatoes, chopped
- 2 teaspoons tomato paste
- 240 ml clam juice, (8 oz bottle)
- 1/2 cup dry white wine
- 750 grams whitefish fillets, boneless, skinless, cut into 1 to 1 1/2 inch pieces
- pinch dried oregano
- pinch dried thyme
- 1/8 teaspoon tobasco sauce
- salt and pepper, to taste
Instructions
- In a large pot on medium heat, add the oil, when hot, saute the onion until translucent then add the garlic and saute for another minute until fragrant. Stir in the parsley and stir for about 2 minutes then add the tomatoes and tomato paste and cook, lower heat and stir often for about 10 minutes.
- Stir in the wine and clam juice then add the fish and mix that in, simmer for about 4 to 5 minutes or until the fish is cooked and easily flakes with a fork. Taste and season to your liking with salt and pepper.
- Ladle the stew into bowls and serve with bread.
Notes
I will use Pangasius fillets when I make this, figure about 100 Baht for 750 grams. For 4 servings, this is about 75 cents per serving.
Variants: 1. Add a pinch of Old Bay Seasoning. 2. Add any or all of the following (you may need to increase the liquid amount as well) clam meat, mussel meat, small oyster meat, shrimp, or scallops. 3. Add diced potatoes. 4. Add mushrooms.
This recipe for Quick Easy Fish Stew is from Simply Recipes.
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