Things You'll Need:
- 6 tbsp. extra virgin olive oil
- 1 onion
- 2 cloves garlic
- 2/3 cup parsley
- 1 tomato
- 2 tsp. tomato paste
- 1 can clam juice
- 2/3 cup white wine
- 1 ½ lbs. fish fillets
- Large pot
- Large skillet
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Step 1
Heat the extra virgin olive oil in a large pot over medium to high heat. Chop the onion and garlic cloves into very small pieces and add them to the pot. Cook the onion and garlic for about 4 minutes.
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Step 2
Chop the parsley and add it to the pot. Dice the tomatoes using a knife and stir them into the pot along with the tomato paste. Stir the whole mixture together using a wooden spoon.
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Step 3
Choose a dry white wine to use in your stew. Avoid using cooking wine and instead choose a wine that you would actually enjoy drinking from a glass. Doing so will improve the flavor of your fish stew, unlike cooking wine which tends to be high in sodium and taste extremely salty.
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Step 4
Pour the clam juice and white wine into the pot with the other ingredients. Chop the fish of your choice into small pieces and add them to the pot. Continue to simmer all of the ingredients over medium heat until the fish appears to be fully cooked.
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Step 5
Spoon the fish stew into a bowl and serve with a salad and crusty bread. Fish stew will usually make a good, filling meal if eaten with a healthy side dish.
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Step 6
Store the leftover fish stew in the refrigerator or freezer, depending on how soon you plan to eat the leftovers. Most stews warm up quite well in the oven and will often have an even richer taste after the ingredients have been able to mingle for a few days.
