I made this for an early Sunday supper today. The BF had made us fresh bread, and this was the perfect meal to complement it. I would make this again in a heartbeat. It was very easy, tasty, and had a great ratio of stew : fish -- as the BF said, "there's fish in every bite -- it's not like you're hunting for the couple pieces of fish". Thanks!

A great dish,just what I was looking for.

Thanks

This is a really tasty dish. We're looking forward to eating a big pot of it when it's 20 degrees outside this winter.

Thanks for positng the recipe!

Super easy to make, and super good. A great recipe. Thanks!

Just had the stew/soup. It is very difficult to not get creative with some elses recipe but I drew a deep breath and became disciplined. :)
I followed the recipe to the letter except for the following:
1) I probably added a few more drops (10) of tobasco.
2) I lightly salted and peppered both sides of the fish. Was able to get Fresh Cod. I'm glad I did. :)
I used a a Bella Sera 2004 Pinot Grigio ($8.00) to cook with and to drink. :) 1 full cup to cook with.
Otherwise I followed the recipe. But I was tempted to add some fresh basil or some fresh dill. But I didn't.

Conclusion:

This is a very nice stew/soup. I only made it for two people (but made the full recipe)but will have my girl friend over tomorrow to finish.

The bread baquette (sliced on the thin side to soak in the sauce is a nice touch.

Very nice. Will make again. Just follow the recipe. Reminds me of French/Louisiana food. A keeper.

I have made a simular recipe that also included mussels in the shell. The mussels are cleaned (only use mussels that are firmly closed) then added during the last 10 minutes of cooking. They will open as they steam.

Not that this recipe wouldn't be delicious, but a possible variation. Thanks!

This was absolutely delicious! i added some celery (as a previous poster had suggested) and also some cajun spices (Tony Chachere's). Perfect with the rest of the white wine and a crusty loaf of bread...

Elise, keep the wonferful recipes coming! I made your Pineapple Upside-Down Cake for my Oscar party last Sunday, and this recipe tonight. I got many compliments on both. Thanks!

Liz

Tried this last night, with a couple of minor changes. (No onions or tomatoes, husband is allergic. Substituted parsnips, celery and carrots instead. Oh, and some extra chilli flakes.) It was absolutely delicious! The combination of wine, oyster juice and herbs and spices works like magic!

Mmmm, this looks and sounds a lot like a classic Maryland crab soup (minus the Old Bay seasoning, which is a MUST for crab soup Maryland-style)..... Thanks for this recipe, it will substitute quite nicely when i can't get my hands on fresh Maryland blue crabs (sadly, Cincinnati is not the place for shellfish). Delicious!

Wow! Just simply wow!
This stew is a huge hit at home and at work. Only difference with the batch I made was the omit of Tabasco and I added about 2/3 cup more water. I also used Salmon as the fish, which is cheap here in Eastern Oregon right now. I'm thinking the next batch I'll use halbit.
Thanks for such a wonderful recipe!

I made this tonight and it was terrific! I don't have enough good fish recipes so this will be a welcome edition.

Always looking for new fish dishes. This one is great. I noticed in reading other comments that people tend to add their own favorite touches. We live in the Florida Keys and have access to a variety of fresh fish, lobster, and shellfish. I added a little extra salt, pepper, and Chef Paul Prudhomme's Redfish Seasoning, which is very popular here in the islands off Florida's southernmost coast. Although lobster season is still a month away, I am looking forward to adding a couple of fresh lobster tails to my next try at this stew. Again, thanks for a new experience.

This was quite good and very flavorful. I had this on a Saturday, refrigated the leftovers, and had the rest 4 days later. It was still just as good. My variations: I use White Port Wine, only 1 lb of Roughy, and just boxed fish stock. No fishy tastes either. I'll make it again, it was just what I was looking for.

This recipe is fabulous!! I used halibut that we caught in Alaska in July. Fast, easy and very delicious. Used the tiny bit of leftovers to make fish tacos for lunch (drained most of the juice, placed fish in corn tortilla, then dipped taco in juice!! Yummy!!

I was desperately searching for a simple fish stew recipie and this one was phenonmenal! I have made it a number of times for my friends and it always make me look good!

My husband is from the East Coast, misses good seafood, someone gave us some halibut, so searched online for a receipe, this sounded fast, easy and yummy, proved to be ALL the above. We usually follow a receipe to the T the first time, and doing so, we wouldn't change a thing, 'cept the salt in our own dishes, and the dash or two of Tabasco. The receipe was just the right amount for the two of us on a Saturday night. Would like to know your Dad's name, so we can name our favorite fish stew.

I made this recipe earlier in the week when I was craving a Catalan-style "suquet" but wanted to whip something up quickly. This was perfect! I didn't have clam juice so I used fish stock and it was delicious. Thanks!

Hi Elise,

Thanks for the recipe. Inexpensive, healthy, and tasty - perfect. Both my picky husband and my 18-month-old (who does have quite the sophisticated palate) loved it!

My husband and I found this recipe on your site a long time ago and have been making it religiously ever since. We've a blog of our own now and just posted a version of the recipe that evolved from your father's. :-) There's potato and lemon juice and other kitchen notes. Anyone interested in the post can view it here:

http://basilandginger.com/2007/08/rainy-day-fish-stew.html

Followed your recipe to the "T" using tilapia and it was unbelievable. Simple yet complex in taste and texture. A definite keeper and one to hand down for the ages. Merci beaucoup.

This is a great recipe! Quick,easy, and the only thing I didn't have in my pantry was the clam juice. Even my 1 1/2 year old grandson liked it. Next time I will make a double batch.
Thanks so much for posting this great soup.

We've never had "fish stew" before, it just didn't seem appetizing... until we were in Mundaka, Spain and had a fish stew that was to die for. I've been craving it ever since, and this recipe is pretty close. It was excellent! I added finely diced carrots and celery to the onion and used more spice than the recipe suggested. I used a mix of mahi-mahi, cod and orange roughy. The cod and the roughy flaked apart in the soup, and the mahi-mahi held its shape. It was perfect with salad and a big hunk of heavy sour dough bread. Next time I will use scallops, mussels and shrimp along with a white fish and it will be even more like the Spanish stew. THANK YOU!!!

Hey Elise, try this one with baccala (salt cod) sometime - you will be transformed! Just remember to soak the salt cod first...

You know, I was just wondering what we were going to do with the 6 pounds of tilapia that we have in our house! Perfect timing, and thanks as always for the wonderful recipes! Incidentally, I intend on picking up some clam juice for this one, too. I agree, the flavor just won't be the same (or as good, in my opinion) without it. Cheers!

Good Morning, Thanks, this stew was really great. When you make stew and your teenage grandkids want a second helping, must be good. That doesn't happen very often. Thanks again. Anna

This was super yummy! This recipe will be made again. I substituted a leek for the onion, because I love leeks. Highly recommended.

Cheers!

Made this last night and found it absolutely delightful. Used tilapia, which my husband tells me used to be considered junk fish, if you can imagine. The tomatoes at the market didn't look so hot, so used a can of Muir Glen diced, which worked fine. Can't wait to polish off the leftovers tonight. Mmmm, drool! Thanks, Elise's dad!

Thanks for this recipe, I adore fish stews and am always on the hunt for a new one!

What a great dish. Can't lose with the trio, onions, celery and carrots.

I made this last night for dinner and it was so good. I added a couple of diced slices of bacon while cooking the onions and some cooked shrimp near the end. Very yummy!

Oooooooh.. Doggies!
This Dad's fish stew is better food than a wanderer like me deserves.
I couldn't get any fresh cod or halibut but I did find some fine looking Mahi-mahi (aka- dolphin fish) and that made a very nice stew. Only thing I changed was adding the 3 carrots I couldn't figure out how to get rid of and I do think they did add a tiny little something. This is where I start... now for adding the scallops!
FE

This is a great recipe! I had some talapia which I needed to use. It was a little cold and threatening rain here in Oakland so I wanted something a little "cozy". I added one extra tomato and some veggie broth I had in the fridge. Yum! So good and so easy. This was made in about 30 minutes. I served it with some crusty bread and the leftover wine that I used for the stew (a french chardonnay). Thanks to you and your Dad for this!

Made this stew again tonight. This time with halibut (last time with salmon). Used Prosecco, as I didn't have any dry white wine. Turned out great again! This stew/soup is actually better the next day. Thanks, Elise and Elise's dad!

This is very similar to Matanuska fish stew as published in Smoke House Bear a cook book from a retired state trooper last name Gordon. The suggestion there was to use a mix of mayo,cayenne,and lemon juice as a topping when served. The heat or spice can be regulated by the consumer. I am a territorial Alaskan by birth and introduced this meal to a camp of miners and they demanded it once a week as they did with steak night and Italian food night. It has to be good to be demanded by a camp crew. For the kitchen it's one pot cooking.

Good recipe we used sturgeon and shrimp and potatoes and two 10 oz clams little more wine also turned out great

Thanks

I really like this dish! I like to use Frank's hot sauce in place of Tabasco. At the end of cooking, I mix 1 tsp cornstarch with water and add to the pot. This makes a thickened stew that my wife loves.

This dish was such a treasure to find. I like seafood, but I've been always very skeptical about fish soup/stew. I like this dish so much, we're cooking it almost once/twice a week. It's so light, easy on the stomach and sooo tasty. Thank you very much. And it is so easy and quick to prepare, even I could do it, as I'm not much of a cook.
PS: We've used cod, fish stock and dry white wine (french chardonnay) as clam juice wasn't available. It works really well. Also, we add the prawns (shrimp) at the last minute so that they stay a touch more tender. Fabulous. Thank you very much.

I made this a few days ago. SO easy and very light and tasty. I used tilapia and it was very good!

Made this today. I used tilapia because that was what I had, added a touch of cayenne, oregano, and a drop of fish sauce for a little umami. Delicious. It took all of 20 minutes. A new weeknight favorite.

Loved this. Super easy and very tasty. Next time I will try some of the variations people have mentioned to play with the taste. I would suggest seasoning the fish a bit. For my tastes it was just this side of bland, but nothing a pinch or two of your favorite couldn't resolve. Post preparation I used Cavender's greek seasoning and a few dashes of my Louisiana's Habanero Hot sauce, but that's just me. All in all, well worth the time and effort. It will be a staple dish this winter. Thanks for the post.

This recipe must be absolutely fool proof and extremely forgiving, because I did everything I could do wrong and it was still very tasty. For starters I used the eye that gets very hot and scorched the onion and garlic, the was in such a hurry to add the parsley that I threw in half the stems too. I could not move fast enough, even after lowering the heat, and ended up only throwing in a half pound of fish before deciding to add some shrimp as well--still in the freezer. By the time I finished, I was so sure it was going to be such a hot mess that I was glad I'd saved the extra fish...since I was sure my husband wouldn't eat this! But I was pleasantly surprised...it was delightful, despite having burned the garlic to a crisp (cardinal sin of cooking!) and adding tough parsley stems. The only thing I did differently besides subbing shrimp was to add a little bit of celery I had in the fridge. It was just the tender inside ribs and I wanted to use them, I'm not sure they made any difference at all. Next time when I plan ahead a little better, this will be outta sight! Very enjoyable dish! **One small critique...I'm not sure heavy large pot or dutch oven is really necessary. This stew barely covered the bottom of mine. A heavy medium pot will do you fine. :)

Wow, very good recipe. I'm working in the fishing industry and wanted some new recipe and I'm really satisfied with this one!

Great recipe

bil

What a wonderful recipe! I added potatoes, which I partially boiled before putting them in with the fish. (I thought I was so creative, until I saw that several commenters had the same idea - oh well!) Even my 2-year-old liked this. Thanks!

Absolutely Awesome. This is a must have keeper. Most of my parents fish dishes were WASPish north eastern dishes that lacked spice or kick to them. This on the other hand had all the flavor I love. A glass of wine and a Fosters beer and it was a great meal. I followed up with cinnamon applesauce. Yum.

I did of course do things a bit differently. As per the recipie, I used halibut (or ling cod) that I caught last year in Valdez, but I went a smidge heavy on spices, and a bit light on garlic (I only had a little). I added dried shiitake mushrooms (of course), diced canned tomatoes, and dried arbol chili instead of Tabasco, and a couple of teaspoons of Dave's Insanity Gourmet Sauce.

I didn't have shellfish stock so I used 1-Cup white wine, 1-1/4 Cup chicken stock (a bit extra to cover the dried mushrooms), and a tablespoon or better of Thai fish sauce. That seems to have worked just fine. Also I added the spices 5 minutes in, then cooked for another 10. I served over chow mein noodles.

This turned out just great with all the consistency of a stew. Next time I might add shrimp and a bit more liquid to make it a soup, but I will DEFINITELY make this again.

Any thoughts on how canned albacore might do in this?

Personally I wouldn't try it. Canned tuna has much too strong a flavor for this stew. ~Elise

I didn't see your response and tried the soup with water packed albacore. While not as good as with tilapia, it was good. I added extra veggies, extra wine, and some chicken stock.