Sauteed Fish Stew Recipe

Name: Sauteed Fish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1/2 cup olive oil; 1 large yellow bell pepper-cored, seeded, deveined, and cut into long julienne; 1 large sweet red bell pepper-cored, seeded, deveined, and cut into long julienne; 2 large white onions, very thinly sliced; 2 cloves garlic, minced; 6 large ripe tomatoes-peeled, seeded, and chopped with juices reserved; 1 tablespoon fresh tarragon leaves; 1 teaspoon fresh thyme leaves; 1 quart fish stock; 1 pound lingcod or bass; 1 pound Pacific snapper; 1 pound prawns or large shrimp; 1 pound sea scallops; 1 pound squid, cleaned and cut into 1/2-inch rings.; 1 1/2 to 2 dozen Pacific Coast littleneck clams; 1/2 cup wild fennel leaves, torn into bits

Servings: persons

1/2 cup olive oil
1 large yellow bell pepper-cored, seeded, deveined, and cut into long julienne
1 large sweet red bell pepper-cored, seeded, deveined, and cut into long julienne
2 large white onions, very thinly sliced
2 cloves garlic, minced
6 large ripe tomatoes-peeled, seeded, and chopped with juices reserved
1 tablespoon fresh tarragon leaves
1 teaspoon fresh thyme leaves
1 quart fish stock
1 pound lingcod or bass
1 pound Pacific snapper
1 pound prawns or large shrimp
1 pound sea scallops
1 pound squid, cleaned and cut into 1/2-inch rings.
1 1/2 to 2 dozen Pacific Coast littleneck clams
1/2 cup wild fennel leaves, torn into bits

1
In a large skillet or saute pan, heat the oil over moderately low heat.
2
Saute the yellow peppers just until they wilt.
3
emove and reserve.
4
Saute the red pepper strips in the same manner and reserve.
5
Saute the onions and garlic until the onions wilt.
6
Add the tomatoes and simmer for 5 minutes.
7
Add the herbs and fish stock and bring the mixture to a slow simmer.
8
Add the fish and shellfish in the order listed.
9
As each fish takes on color, add the next one.
10
Add the clams last.
11
(Unlike East Coast clams, they require little cooking to open.)
12
Quickly fold in the peppers.
13
Transfer the stew to a heated tureen and stir in the fennel leaves.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 1/2 cup olive oil, 1 large yellow bell pepper-cored, seeded, deveined, and cut into long julienne, 1 large sweet red bell pepper-cored, seeded, deveined, and cut into long julienne, 2 large white onions, very thinly sliced, and more.

Yes, Sauteed 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.

Sauteed Fish Stew

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