Old Stone Fish Stew Recipe

Name: Old Stone Fish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds skinless tilefish, monkfish or cod; 1 pound halibut or red snapper; 1/4 cup olive oil; 1 1/2 cups finely chopped onions; 1 cup finely chopped celery; 1 cup finely chopped sweet green pepper; 1 teaspoon finely chopped garlic; 1 cup dry white wine; 1 bay leaf; 5 sprigs fresh thyme, chopped, or 1 teaspoon dried thyme; 4 cups canned peeled and crushed tomatoes; 1/4 teaspoon hot red-pepper flakes; Salt to taste, if desired; Freshly ground black pepper to taste; 1 pound mussels, scrubbed and cleaned; 1/2 pound shrimp, shelled and deveined; 1/4 cup chopped fresh parsley leaves

Servings: persons

1 1/4 pounds skinless tilefish, monkfish or cod
1 pound halibut or red snapper
1/4 cup olive oil
1 1/2 cups finely chopped onions
1 cup finely chopped celery
1 cup finely chopped sweet green pepper
1 teaspoon finely chopped garlic
1 cup dry white wine
1 bay leaf
5 sprigs fresh thyme, chopped, or 1 teaspoon dried thyme
4 cups canned peeled and crushed tomatoes
1/4 teaspoon hot red-pepper flakes
Salt to taste, if desired
Freshly ground black pepper to taste
1 pound mussels, scrubbed and cleaned
1/2 pound shrimp, shelled and deveined
1/4 cup chopped fresh parsley leaves

1
Cut the fish into one-and-one-half-inch cubes.
2
Set them aside.
3
Heat the oil in a large saucepan or kettle over medium heat and add the onions, celery, green pepper and garlic.
4
Cook, stirring, for five minutes.
5
Add the wine, bay leaf and thyme.
6
Cook for one minute.
7
Stir in the tomatoes, pepper flakes, salt and pepper.
8
Simmer for 10 minutes.
9
Add the fish and mussels, stir and cook over high heat for about three minutes.
10
Add the shrimp and parsley and cook for three more minutes.
11
Remove the bay leaf and serve immediately.

310

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 17 ingredients. The key ingredients include: 1 1/4 pounds skinless tilefish, monkfish or cod, 1 pound halibut or red snapper, 1/4 cup olive oil, 1 1/2 cups finely chopped onions, and more.

Yes, Old Stone Fish Stew 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!

Old Stone Fish Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions