Fish Stew Recipe

Name: Fish Stew Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups clam juice or fish stock (or the bones of one large, mild-flavored fish plus 4 cups water); 1/2 cup dry white wine; 1 bay leaf; 1 fresh thyme sprig; 1 fresh Italian parsley sprig; 5 whole black peppercorns; 1 (28-ounce) can whole peeled tomatoes; 3 tablespoons olive oil; 2 medium leeks, halved lengthwise and cut into 1/2-inch pieces (white and light green parts only); 1 medium fennel bulb, outside layer discarded, cored, and cut into medium dice; 2 medium garlic cloves, minced; Kosher salt; Freshly ground black pepper; 1/2 cup dry white wine; 1 pound littleneck clams, scrubbed and soaked in several changes of cold water; 2 pounds mixed white mild-flavored fish fillets (such as cod, halibut, or grouper), skin on or off, cut into 2-inch pieces; 2 tablespoons coarsely chopped fresh chervil or tarragon leaves; 2 tablespoons coarsely chopped fresh Italian parsley leaves; 1 cup aioli (optional); Crusty French baguette, for serving

Servings: persons

4 cups clam juice or fish stock (or the bones of one large, mild-flavored fish plus 4 cups water)
1/2 cup dry white wine
1 bay leaf
1 fresh thyme sprig
1 fresh Italian parsley sprig
5 whole black peppercorns
1 (28-ounce) can whole peeled tomatoes
3 tablespoons olive oil
2 medium leeks, halved lengthwise and cut into 1/2-inch pieces (white and light green parts only)
1 medium fennel bulb, outside layer discarded, cored, and cut into medium dice
2 medium garlic cloves, minced
Kosher salt
Freshly ground black pepper
1/2 cup dry white wine
1 pound littleneck clams, scrubbed and soaked in several changes of cold water
2 pounds mixed white mild-flavored fish fillets (such as cod, halibut, or grouper), skin on or off, cut into 2-inch pieces
2 tablespoons coarsely chopped fresh chervil or tarragon leaves
2 tablespoons coarsely chopped fresh Italian parsley leaves
1 cup aioli (optional)
Crusty French baguette, for serving

1
Place all of the ingredients in a medium saucepan and bring to a boil over medium-high heat.
2
Reduce the heat to low and simmer until the flavors meld, about 30 minutes.
3
Strain through a fine-mesh strainer into a medium saucepan and keep warm.
4
Drain the tomatoes and discard the liquid.
5
Using your hands and working over a medium bowl, break the tomatoes into rough 3/4-inch pieces, discarding the cores but keeping any liquid and seeds; set aside.
6
Heat the olive oil in a large heavy-bottomed saucepan or Dutch oven over medium-high heat until shimmering.
7
Add the leeks and fennel and cook, stirring occasionally, until the leeks are translucent and the fennel has softened, about 5 minutes.
8
Add the garlic, season with salt and pepper, and cook until fragrant, about 1 minute more.
9
Add the wine and let simmer until nearly evaporated, about 3 minutes.
10
Add the reserved tomatoes (along with their seeds and juices) and the warm broth, stir to combine, and bring to a boil.
11
Reduce the heat to medium low, add the clams, and simmer until they just start to open, about 2 to 3 minutes.
12
Meanwhile, season the fish lightly with salt and pepper.
13
Gently submerge the fish in the broth and bring to a simmer, cooking until the fish just starts to flake when pierced with a fork and the clams open, about 8 to 10 minutes.
14
Taste and season with additional salt and pepper as needed.
15
Sprinkle with the fresh herbs, ladle into bowls, and (if you choose) top each with a dollop of aioli.
16
Serve with the baguette.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 cups clam juice or fish stock (or the bones of one large, mild-flavored fish plus 4 cups water), 1/2 cup dry white wine, 1 bay leaf, 1 fresh thyme sprig, and more.

Yes, Fish Stew Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions