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.
Serves:
Ingredients
- 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
- 1½lbsswordfish,cut into bite-sized pieces
- 6½ozwhole baby clams,(2 cans), undrained
- 1tbspcornstarch,or as needed
Instructions
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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.
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Add the garlic, then cook and stir for about 1 minute until fragrant. Season with oregano, basil, salt, and pepper.
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Pour the chicken broth into the pot, then simmer for about 20 minutes until the celery and carrot are soft.
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Pour in the crushed tomatoes and white wine, then simmer for about 10 minutes until flavors combine.
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Stir the swordfish into the pot, then cook for about 10 minutes until easily flaked with a fork.
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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.
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Serve warm and enjoy.
Nutrition
- 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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