fish stew

Fish Stew

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.Fish Stew

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Fish Stew
fish stew
Cook Time 30 minutes
Servings
servings
Ingredients
Gremolata
Cook Time 30 minutes
Servings
servings
Ingredients
Gremolata
fish stew
Instructions
  1. Drain tomatoes, reserving juice and roughly chop tomatoes.
  2. 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.
  3. 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.
  4. 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.
  5. Make gremolata while waiting. Serve stew in bowls, topped with gremolata.
Gremolata
  1. 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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