Quick Easy Fish Stew

A Hearty Stew vs. a Thinner Soup

This recipe will make a chunky stew with not a lot of liquid. If you prefer a brothier soup, you can add more clam juice, seafood broth, shellfish stock, or white wine to get it to the consistency you prefer. Just remember that the tomatoes and fish will both release more liquid as they cook.

As you add more liquid, taste the soup, and be sure to adjust the seasonings accordingly. 

Substitutes and Add-Ins

This stew is delicious on its own, but it's so versatile. Our readers have shared many of their own takes over the years.

• To bulk it up, add chopped potatoes, canned white beans, bell peppers, zucchini, celery, summer squash, kale, spinach, or even bok choy.
• You can use any kind of flaky fish, like snapper, cod, rockfish, whitefish, or even tilapia. Or add shrimp, scallops, crawfish, or your choice of seafood.
• Add or substitute the herbs. Dill, oregano, basil, or cilantro are good options. Also, throwing in a bay leaf or two is great for the broth.
• Don't have clam juice? Use chicken or vegetable broth.
• If you don't have any white wine around, a light or medium-bodied red wine can work just as well.
• Garnish with freshly chopped herbs, chunky croutons, or bacon crumbles.

What’s the Secret Ingredient? Olive Oil!

Six tablespoons of olive oil may seem like a lot, but it makes the stew taste rich and wonderful. That's why we suggest you use a hearty fish that isn't oily. If you prefer, you can reduce the amount of olive oil. However, we suggest that you use at least a tablespoon to get your aromatics cooked.

Not sure what kind of olive oil to use? Here's our handy little guide on olive oils.

How to Prep and Store Fish Stew

If you're prepping this stew for a dinner party, make the soup base in advance and refrigerate. Then, reheat the broth and add the fish just before serving.

Have leftovers? Refrigerate them in an airtight container for up to 3 to 4 days. Just be sure to cool the soup to room temperature first.

We don't recommend freezing the leftover soup, since it will change the texture of the fish. But it's perfectly fine to freeze the broth and add the fish before serving.

Great Recipe Pairings for Fish Stew

• No Knead Bread
• Garlic Bread
• Mediterranean Mezze Platter
• Dirty Rice
• Kale Salad with Balsamic Pine Nuts and Parmesan