Fish Stew

23 ingredients
7 steps

Ingredients

  • FOR THE STEW BASE:
  • 3 Tablespoons Butter
  • 1 Medium Red Onion, Chopped
  • 3 Carrots, Diced
  • 3 Celery Stalks, Diced
  • 4 cloves Garlic, Minced
  • 1 teaspoon Minced Ginger
  • 1 teaspoon Paprika
  • 2 Baking Potatoes, Peeled And Cubed
  • 2 Tablespoons Tomato Paste
  • 1-1/2 cup Dry Cooking Wine
  • 1 can (28 Oz. Size) Crushed Tomatoes
  • 1 Tablespoon Worcestershire Sauce
  • 1 bottle 8 Oz Size, Clam Juice
  • 2 teaspoons Salt, Or To Taste
  • 1 teaspoon Black Pepper
  • 1 Bay Leaf
  • FOR THE ROASTED FISH:
  • 1 Tablespoon Oil
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Chili Flakes
  • 1 pound Tilapia Fillet, Skinned And Cut Into 2 Inch Pieces

Directions

  1. 1
    Over medium high heat, melt butter in a Dutch oven or heavy deep sided pot.
  2. 2
    Add onion, carrot and celery and saute 7 minutes or until lightly browned. Add garlic/ginger/paprika and saute a couple of minutes.
  3. 3
    Put in potatoes and tomato paste and cook 1 minute. Pour in wine, bring to a boil and simmer 1-2 minutes.
  4. 4
    Add the next 6 ingredients (crushed tomatoes to bay leaf) and bring to a boil. Reduce heat to medium-low and simmer 30 minutes.
  5. 5
    In the meantime, preheat oven to 450°F. On a foil-lined baking tray combine oil, salt, pepper and chili flakes. Add fish pieces and coat with the mixture. Bake in the preheated oven for 5 minutes until edges are lightly browned. Take out of oven.
  6. 6
    After the soup has simmered for 30 minutes, add fish to stew, cover the pot and simmer for an additional 5-7 minutes, until fish is cooked through.
  7. 7
    Take off heat.

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