Description

A light, ultra flavorful fish stew that can be pulled together any night of the week. Pair it with crusty garlic bread or buttery biscuit to sop up the jus.

Active Time: 15 min.

Total Time: 25 min. 

Servings: 4

Ingredients

• 6 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 1 tablespoon anchovy paste or 4 anchovy fillets
• 1/2 teaspoon fish sauce
• 1 teaspoon soy or shoyu
• 1/2 teaspoon oregano
• 1/4 teaspoon crushed red pepper
• 3 large cloves garlic, minced
• 1/2 cup fresh parsley leaves, chopped
• 1 1/2 cups fresh chopped tomato OR 1 (14-ounce) can whole or crushed tomatoes with their juices
• 8 ounce bottle clam juice
• 10 ounce canned clams
• 1/2 cup dry white wine
• 1 1/2 pounds firm white fish fillets (halibut, cod, grouper, red snapper, sea bass, haddock) cut into large 2-3 inch pieces
• salt, black pepper & hot sauce (sriracha, tabasco) to taste

Roadmap:

1. Heat olive oil in a large, thick-bottomed pot over medium-high heat. Add onion, anchovy paste, fish sauce, soy/shoyu and crushed red pepper and sauté 4 minutes. Add the garlic and cook a minute more. Add parsley and tomato and gently cook for 10 more minutes or so.

1. Add clam juice, clams, dry white wine, and fish. Bring to a simmer, and let simmer until the fish is cooked through and easily flakes apart, about 3 to 5 minutes.
2. Taste for seasoning & adjust with more salt, pepper or hot sauce if desired.

Once you make & enjoy this delicate fish stew, the dishes name will be clear as the day is long.