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Dad's Fish Stew

Posted by Elise on Feb 14, 2008

Filed under All Seasons, Gluten-Free, Low Carb, Main Course, Quick, Seafood, Soup and Stew

Dad's Fish Stew

My father has been making this soup for several years now. It is incredibly easy to make, given how tasty the results. The key ingredient is the clam juice, though I have prepared it for people with shellfish allergies substituting the clam juice with white wine, fish stock, or water. It works, just not quite as tasty. Works well with white fish, I've used cod, tilapia, sole with good results.

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Dad's Fish Stew Recipe

Preparation time: 25 minutes.

Ingredients

  • 6 Tbsp olive oil
  • 1 cup of chopped onions
  • 2 large garlic cloves, chopped
  • 2/3 cup fresh parsley, chopped
  • 1 cup of fresh chopped tomato (about 1 medium sized tomato)
  • 2 tsp of tomato paste.
  • 8 oz of clam juice (or shellfish stock)
  • 2/3 cup dry white wine
  • 1 1/2 lb fish fillets (use halibut, cod, sole, red snapper, sea bass), cut into 2-inch pieces
  • Touch of dry oregano, Tabasco, thyme, pepper
  • Salt

Method

1 Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes. Add parsley and stir 2 minutes. Add tomato, tomato paste and cook 2 minutes longer.

2 Add clam juice, dry white wine, and fish and simmer until fish is cooked through, less than 10 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve.

Serves 4.

Indexed: Fish, Fish Stew, Seafood, Seafood Stew, Soup, Stew

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84 Comments

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!

Posted by: jen on March 14, 2004 6:09 PM

I made this yesterday for dinner with a simple salad. What a wonderful stew! The only thing I did a little differently was increase the amount of tomato paste. I'm not particularly fond of fish, but I would eat this any day of the week. Thank you!

Posted by: Sheeijan on June 14, 2004 6:43 PM

A great dish,just what I was looking for.

Thanks

Posted by: candy on July 15, 2004 2:34 AM

Easy dish to make. I used halibut. This recipe does not call for salt, but the dish needs it. I seasoned the halibut with creole seasoning before adding the fish to the pot; this added some spice. Next time I might include scallops and shrimp and make this a seafood stew. Serve this with French bread for soaking up the stew.

Posted by: Mat on July 21, 2004 6:49 AM

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!

Posted by: Mike W. on September 19, 2004 3:16 PM

Great recipe! I made this last night - fantastic flavor and only a few ingredients. I used monkfish, as that's what looked the best at the fish counter and the only change I made was to add the parsley at the end (along with some fresh mint) for an herbier flavor.

Posted by: andrew on November 2, 2004 8:13 AM

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

Posted by: Anonymous on April 24, 2005 2:26 PM

I made this stew over the weekend. I added some celery & mushrooms during the saute for added substance. Seemed to me after the onions shrink and the chopped tomatoes boil away that there wasn't much else to sink your teeth into with the fish. Then toward the end of the simmering, I added some green onion, mostly for color, it didn't do much to the flavor. Also, I used mahi-mahi fish, because it was given to us and I specifically looked up a fish recipe (decided on this one) in order to prepare that fish. Anyway, the stew was a success! I wish the recipe made more, so maybe next time I might make a 1 1/2 batch. If you don't want leftovers, make regular recipe and it will definitely be gone that night! The mahi-mahi fish was very good in it, but probably not the most common fish in your freezer. I am going to try cod next time.

Posted by: Betsy on October 31, 2005 10:06 AM

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.

Posted by: Jeff on March 11, 2006 4:44 PM

Wow, I'm not the only Phoenix poster with the same idea. When I went to the grocery yesterday in the pouring down rain (and loving every minute of it) this recipes ingredients were on my shopping list.

This is what we will be having for supper today!

Posted by: Lionesse on March 12, 2006 6:57 AM

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!

Posted by: charlene on March 12, 2006 7:18 AM

I'm not too crazy about fish stew, but I might try this substituting 1 1/2 lbs of a mix of shrimp and scallops...I guess I just don't like actual fish.

Posted by: Larry on March 12, 2006 3:19 PM

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

Posted by: Liz on March 12, 2006 5:23 PM

My mum's tip: one vegetable that works well with cooked seafood: leeks. Don't ask me why, but it does. You look ready for the very tricky but delicious Bouillabaisse. What would you use in USA, for lack of mediterranean fish?

Posted by: techbee on March 13, 2006 6:11 AM

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!

Posted by: angua on March 13, 2006 8:18 AM

My husband made this last night with a couple of changes. He used crab broth that he had boiled down from crab shells and froze, and a can of clams and their broth. He also used a few canned tomatoes as we don't buy tomatoes at this time of the year. Grouper was the fish. The stew was outstanding. Thank you and your father. As someone said, it is a keeper.

Cherry

Posted by: Cherry on March 14, 2006 12:57 PM

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!

Posted by: Tammy on March 15, 2006 8:31 AM

I made this the day before yesterday. This dish is absolutely delicious!

I couldn't find clam juice at Trader Joe's but they did have a can of something called "White Clam Sauce" (which doesn't have cream it) and it worked just fine. I used $1.99 Charles Shaw sauvignon blanc for the cooking wine. For the fish, I used mahi mahi, tilapia and jumbo scallops. I also threw in a tablespoon of herbs de Provence. And used a toasted rosemary baguette for dipping.

Definitely making this dish again--thanks so much for the recipe!

Posted by: K on March 15, 2006 4:05 PM

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!

Posted by: Mike Gillingham on March 15, 2006 7:03 PM

Yup, this is the greatest fish stew I have ever had the pleasure of meeting. True genius is what it is.
I've found it goes well with lentils. So I now add a cup of red lentils to the stew after adding the liquids but before adding the fish. I let it cook for 5 minutes and then slip in the fish and let it all cook together. Marvelous!

Posted by: Zack on March 19, 2006 12:54 PM

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

Posted by: Dave on March 19, 2006 4:15 PM

I added a few tablespoons of butter to the recipe. Raising the fat content transformed this soup for me... from good to unbelievable. I also added celery and carrots. I'll try the leeks suggestions. Please do give the butter a shot, even if it's just a little in 'your' bowl... I think you be surprised at how a little will go a long way.

Posted by: cameron on May 17, 2006 9:07 AM

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.

Posted by: Joe on June 13, 2006 5:34 PM

I tried it but I did it my way. I had tasted fish stew years before but it was made with spinach and red palm oil, it was delicious nonetheless. So, I took this recipe and laid a can of spinach in the bottom of the skillet and laid two croakers on top of the spinach and added, salt, black pepper, onion powder, garlic powder and crushed garlic to the topside of the fish. I sprinkled it with some extra virgin olive oil and soy oil. I steamed it for about 15 minutes and then I added Rotel diced tomatoes and green chilies ... it's sorta hot ... added half the can and added a small can of tomato sauce and let it steam for another ten minutes. The spinach sorta burned at the bottom, but it was delicious. Fish and tomatoes work wonderfully together. Next time, I'll try it with canned seasoned tomatoes and herbs, no chilies. Next time, I'll try different fishes, deboned, salmon. It's really yummy but I should have deboned the fish rather than have to pick the bones out of my mouth after each bite, but it was still delicious and the fish just flaked right off the bones. Yummy.

Posted by: Essie on June 28, 2006 12:36 PM

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.

Posted by: Dave on September 6, 2006 9:23 PM

I saw the recipe and just have to try it, my husband said it tastes as good as it smell. I served it with small salad and sourdough bread, will definetly make it again.

Posted by: Lyn on October 6, 2006 7:50 AM

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!!

Posted by: RoseMary O'Malley on October 7, 2006 11:21 PM

Stew was wonderful. It's the first one I've made. I bulked it out a bit with leek and sweet potatoes and cleaned up with fresh french bread.

Posted by: rhys pendrous U K on February 4, 2007 4:03 AM

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!

Posted by: Yvonne on February 11, 2007 5:42 PM

I made this with vegetable broth and I added frozen peas which were colorful and tasty. This is a great recipe, easy, light and delicious.

Posted by: kimbap on February 19, 2007 11:18 AM

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.

Posted by: Lynda & Larry on March 10, 2007 9:23 PM

My hubby brings home lots of fish when out fishing nearly each weekend and I'm always looking for new ways to approach those super-fresh filets. Tried your easy Dad's Fish Stew recipe with some modifications (I have plenty of shrimp stock-from shells- frozen, so I tried that in lieu of the clam juice, which I didn't have on hand. Hubby thought bay scallops would also have been a great addition to the cod I used for a seafood version) I also added some sliced leeks to the sauteing onions and used only thyme leaves. Was very well received, but I'm determined to make another batch following the recipe! Thanks!

Posted by: DianeF on April 6, 2007 3:22 AM

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!

Posted by: Jen on April 22, 2007 3:27 PM

This was great! I added some vinegar and green olives to make it tangier. Thanks so much :)

Posted by: mosquito on April 26, 2007 9:16 PM

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!

Posted by: Jenny on June 21, 2007 8:22 PM

Simply wonderful. Thank you.

Posted by: Glenna Bell on July 21, 2007 6:16 PM

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

Posted by: Susan on August 7, 2007 4:21 PM

Just finished eating dinner and the stew was delicious. Used my electric skillet. Didn't have all the ingredients on hand so I made a few adjustments, thawed frozen cod filets instead of fresh, no parsley, no wine, used chicken stock instead of clam juice, added chopped celery, chopped carrots and seasoned to our taste. Also, used less liquids (or reduce)and served with wild rice. Yummy, better than any restaurant. Believe this would be even tastier, if it could get any tastier, the next day.

Posted by: Rae on September 6, 2007 4:40 PM

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.

Posted by: Loup Garou on September 15, 2007 3:01 PM

Wish I'd read the comments before making this! As written it was ok - I made it with tilapia and used the clam juice and a good dry white wine. I agree that it definitely needed salt, and when I make it again I will probably decrease the amount of fish slightly, increase the tomatoes/tomato paste, and add some corn, potatoes or other vegetables for added substance. Good quick, easy one-pot dinner though, just needs some tinkering.

Posted by: Heidi on October 8, 2007 12:10 PM

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.

Posted by: Cindy Campbell on October 13, 2007 5:06 PM

This is fantastic - I added rough-cubed potatoes and cooked them first before adding the fish - it was really good and added some texture.

Posted by: Justine on October 21, 2007 9:01 AM

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!!!

Posted by: AB on November 8, 2007 8:49 PM

Used catfish, it was yummy! Tastes so great and is fast and easy. Winner~

Posted by: Ruth on January 20, 2008 4:59 PM

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

Posted by: Hank on February 15, 2008 8:31 AM

This has been a staple at my house since I wrote that first comment in 2004. (It lasted longer than the boyfriend - ha). I actually made it this year for New Years' Day - great way to ring in the New Year, and the family loved it.

Posted by: jen maiser on February 15, 2008 11:34 AM

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!

Posted by: Art on February 15, 2008 11:35 AM

I made this a few months ago and it was terrific, and extremely quick to prepare. I liked using cod and halibut, and will use orange roughy if I ever find it. This post reminded me that I need to put the stew in our regular rotation.

Posted by: Stacia on February 15, 2008 6:27 PM

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

Posted by: Anna Kindler on February 16, 2008 3:16 AM

This fish stew is great! Tangy, filling, quick, and totally yummy. I added fresh spinach leaves and used Madeira instead of white wine (it's what I had lying around) and it's still pretty fabulous. Thanks for always posting such awesome recipes.

Posted by: Jen on February 16, 2008 5:17 PM

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

Cheers!

Posted by: Tracy on February 17, 2008 4:05 PM

This is one of my very favorite of your recipes. I like to serve it with a hunk of chewy ciabatta bread. Heaven!

Posted by: Andrea on February 17, 2008 10:37 PM

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!

Posted by: AuntieMurry on February 18, 2008 8:50 AM

This was a fantastic recipe. Easy to make and definitely easy to eat!

Posted by: Alecia on February 18, 2008 8:53 AM

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

Posted by: robin on February 19, 2008 12:34 PM

Very good. I used Sherry instead of white wine and added a few more spices. Mixed mainly fresh shark with tilapia and cod for extended taste and texture. I'll make this again.

Posted by: Heidi on February 19, 2008 4:05 PM

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

Posted by: purring_oaks on February 19, 2008 8:28 PM

I was kind of disappointed. I've not had a bad recipe from here, but I would not make this again. I made this last week and it was just okay. The broth was quite bland despite the clam stock and all the herbs, as well as the leeks and tomatoes. In sum, it was just blah. For my money, literally, I'd much rather use cod at $13/lb broiled or pan seared.

Posted by: Monique on February 20, 2008 5:46 AM

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!

Posted by: Teri on February 20, 2008 10:29 AM

Made this last night, and it was SO easy and very tasty. I used fresh red snapper. We topped it with some parmesan cheese, and the boyfriend added sriaicha. Delicious!

Posted by: Kari on March 5, 2008 11:45 AM

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

Posted by: Fast Eddie (Murray) on March 15, 2008 5:52 PM

I am making this the 3rd time tonight. Wife and kids love it. Thank you so much

Posted by: CW on April 4, 2008 9:15 AM

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!

Posted by: Janet on April 22, 2008 8:55 PM

Elise - this recipe is truly fantastic! I've had requests for this recipe from everyone who has tried it! Too bad it's getting hotter nowadays, time to put away the soups and stews for salads :(

Posted by: tiffanie on April 28, 2008 9:23 PM

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!

Posted by: Caroline in San Francisco on July 3, 2008 10:47 PM

Think this stew is freezable? I'm expecting a baby in a few weeks and am trying to get some tasty healthy things in to the freezer and ready to go.

Hi Stephanie, Congratulations, and great that you are planning ahead! I have never frozen this stew, so don't know what to tell you about that. ~Elise

Posted by: stephanie on August 3, 2008 1:45 PM

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.

Posted by: Mike Race on October 4, 2008 11:25 AM

Wonderful dish! Don't be afaid to add some steamed corn and clams. Come november I may start topping bowls with a garnish of crabmeat.

Crusty bread is a must.

Posted by: Anonymous on October 13, 2008 8:00 PM

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

Thanks

Posted by: Jeff Hahn on October 19, 2008 5:53 PM

Excellent recipe! FYI - Works well with catfish chunks too.

Posted by: A.R. on November 2, 2008 6:00 AM

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.

Posted by: Jim on December 1, 2008 9:57 AM

I have some frozen fish from Omaha Steaks that was given to us. I was thinking of using it for this dish, but if it would taste OK with frozen fish.

Posted by: Linda on January 15, 2009 8:20 AM

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.

Posted by: Zerrin from London on January 26, 2009 8:51 AM

I just made this recipe tonight, and it was fantastic! I used tilapia instead of cod, which isn't entirely too different. However, this recipe says it serves 4, but there was only enough to for 2. Not a biggie though, I'll just double up the next time I make this yummy soup. :)

Posted by: Alessandra on February 27, 2009 4:12 PM

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

Posted by: Jessica Grimes on March 11, 2009 3:50 PM

I made this stew recently, and my husband continues to rave about it! I added some frozen corn and a few chunks of potato to thicken it up to our liking. Crusty bread is an absolute MUST with this dish. I'm so glad I found this blog -so many fantastic recipes. Thanks!

Posted by: Debra on March 18, 2009 11:36 AM

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.

Posted by: Sarah on March 22, 2009 4:42 PM

I found this recipe when searching for a stew I could make with cod. This was SO easy, I couldnt resist. Served it with some crusty French bread. Its as tasty as it is easy and my b/f and I have declared it a winner. I will be making this again.

Posted by: Sandy on March 23, 2009 3:59 PM

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.

Posted by: Eden on July 15, 2009 8:27 PM

This was the best fish stew I have ever made or tasted. It was pretty thick, so we served it over rice. It was awesome. Will definitely make it again. Thank you so much for the recipe.

Posted by: Jessica on August 14, 2009 4:29 PM

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. :)

Posted by: Becky on September 2, 2009 4:07 PM

Wow! You're right - this tastes so delicious and rich, considering how easy it is to make.

I omitted the chopped tomatoes, and used dill instead of rosemary. I thickened the sauce with some cornflour. I used flake gummy (shark).

I served it with some toasted bread with proper butter. It was delish! Definitely a keeper.

Posted by: bureaucrat on September 3, 2009 9:06 PM

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

Posted by: williams fishing on October 14, 2009 7:31 AM

Can you thai fish sauce in place of the clam juice or shellfish stock? Or some combination of fish sauce, chicken stock, and wine?

You can try it, let us know how it works out if you do. ~Elise

Posted by: Bigmike on November 13, 2009 3:35 PM

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