
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
- ÂĽcupolive 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
-
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.
-
Add the garlic, then cook and stir for about 1 minute until fragrant. Season with oregano, basil, salt, and pepper.
-
Pour the chicken broth into the pot, then simmer for about 20 minutes until the celery and carrot are soft.
-
Pour in the crushed tomatoes and white wine, then simmer for about 10 minutes until flavors combine.
-
Stir the swordfish into the pot, then cook for about 10 minutes until easily flaked with a fork.
-
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.
-
Serve warm and enjoy.
Nutrition
- Calories:Â 382.67kcal
- Fat:Â 18.22g
- Saturated Fat:Â 3.45g
- Trans Fat:Â 0.06g
- Monounsaturated Fat:Â 10.46g
- Polyunsaturated Fat:Â 2.67g
- Carbohydrates:Â 20.60g
- Fiber:Â 4.12g
- Sugar:Â 9.17g
- Protein:Â 31.61g
- Cholesterol:Â 86.18mg
- Sodium:Â 1033.11mg
- Calcium:Â 92.96mg
- Potassium:Â 1121.80mg
- Iron:Â 3.28mg
- Vitamin A: 176.57µg
- Vitamin C:Â 31.00mg
Have your own special recipe to share? Submit Your Recipe Today!