Hearty Fish Stew Recipe

Hearty Fish Stew Recipe

How To Make Hearty Fish Stew

A truly hearty fish stew made with bite-sized swordfish and canned baby clams simmered in flavorful chicken broth for a rich and filling dish.

Preparation: 30 minutes
Cooking: 54 minutes
Total: 1 hour 24 minutes



  • ¼cupolive oil
  • 1onion,diced
  • 1green bell pepper,diced
  • 2celery stalks,chopped
  • 1carrot,diced
  • 3garlic cloves,crushed, minced
  • ½tspdried oregano
  • 5fresh basil leaves,chopped
  • salt and ground black pepper,to taste
  • 15ozchicken broth,(2 cans), or more to taste
  • 28ozcrushed tomatoes,(1 can)
  • ½cupdry white wine
  • lbsswordfish,cut into bite-sized pieces
  • ozwhole baby clams,(2 cans), undrained
  • 1tbspcornstarch,or as needed


  1. Heat the olive oil in a large pot over medium heat. Add the onion, green bell pepper, celery, and carrot, then cook and stir for about 5 minutes until softened.

  2. Add the garlic, then cook and stir for about 1 minute until fragrant. Season with oregano, basil, salt, and pepper.

  3. Pour the chicken broth into the pot, then simmer for about 20 minutes until the celery and carrot are soft.

  4. Pour in the crushed tomatoes and white wine, then simmer for about 10 minutes until flavors combine.

  5. Stir the swordfish into the pot, then cook for about 10 minutes until easily flaked with a fork.

  6. Pour in the clams with juices, then simmer for about 5 minutes until heated through. Stir in cornstarch for 3 to 5 minutes until stew thickens.

  7. Serve warm and enjoy.


  • Calories: 382.67kcal
  • Fat: 18.22g
  • Saturated Fat: 3.45g
  • Trans Fat: 0.06g
  • Monounsaturated Fat: 10.46g
  • Polyunsaturated Fat: 2.67g
  • Carbohydrates: 20.60g
  • Fiber: 4.12g
  • Sugar: 9.17g
  • Protein: 31.61g
  • Cholesterol: 86.18mg
  • Sodium: 1033.11mg
  • Calcium: 92.96mg
  • Potassium: 1121.80mg
  • Iron: 3.28mg
  • Vitamin A: 176.57µg
  • Vitamin C: 31.00mg
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