This classic Italian Fish Stew makes a light, simple meal that takes less than 30 minutes to make! It’s perfect on its own or with a simple gremolata garnish which is made from lemon zest, garlic, and parsley. It works best with a firm whitefish like swordfish, cod, or halibut.
|Cook Time||30 minutes|
- 3 Tbsp ghee
- 2 leeks white and light green parts only, cleaned and chopped
- 1 Tbp tomato paste
- 1/4 tsp red pepper flakes
- 1/4 tsp dried tyhme
- 4 cloves garlic minced
- 1 28-ounce can whole peeled tomatoes
- 2 8-ounce bottles clam juice
- 1/2 cup clean-crafted dry white wine
- 1/2 cup water
- sea salt and pepper
- 1 1/2 pounds halibut or sword fish
- Drain tomatoes, reserving juice and roughly chop tomatoes.
- Heat ghee in Dutch oven over medium heat. Add leeks, tomato paste, red pepper, and thyme and cook until leeks are softened, but not browned, about 10 minutes.
- Add garlic and cook for one minute. Stir in wine and reserved tomato juice. Reduce for about 4 minutes. Add clam juice, tomatoes, and water and season with salt. Simmer for 15 minutes.
- Cut fish into 1-inch chunks. Season with salt and pepper. Add to pot and simmer for 4 minutes. Remove from heat, cover, and let sit until fish is just cooked, about 3 more minutes. Season with pepper.
- Make gremolata while waiting. Serve stew in bowls, topped with gremolata.
- Zest lemon peel. Transfer to small bowl. Mix in parsley and garlic. (Can be made 6 hours ahead. Cover and refrigerate.)
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Erin Sands is a Certified Culinary Nutrition Expert whose focus is on using food and nutrition to build health and reverse disease.
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