Description
Layers of flavor from easy-to-source ingredients make this fish stew rich and warming for any night of the week.
Ingredients
- 3 tablespoons olive oil
- 1 cup chopped onion
- 1/2 cup chopped celery
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 tablespoon minced fresh thyme
- 2 teaspoons smoked paprika
- 1-1/4 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 can (14 ounces) diced tomatoes, undrained
- 1 jar (8 ounces) clam juice
- 1 cup reduced-sodium vegetable broth
- 1/2 cup dry white wine
- 1-1/2 pounds firm white fish (such as halibut, seabass, red snapper, cod or sole), pat dry and cut into 1-in. pieces
- 1 tablespoon capers, drained, optional
- 1/4 cup chopped fresh parsley
Directions
- In a Dutch oven, heat oil over medium heat. Add onion and celery; cook until tender, 4-5 minutes. Stir in garlic, tomato paste, thyme, paprika, salt, pepper and red pepper flakes; cook one minute longer. Stir in diced tomatoes, clam juice, broth and white wine. Bring to a simmer; cook 10-15 minutes. Add fish; cook until fish just begins to flake easily with a fork, 10-15 minutes. If desired, stir in capers. Top with parsley.
