Fish stew


Everyone calls it fish stew, but it's served as a soup. This is not something I make very often because good fish for a stew is rather hard to find here in the desert. Use a firm white fish such as halibut or cod. Adding shellfish stock or adding shrimp and/or other shellfish will enhance the flavor considerably.

Take it on my word: tilapia is NOT a good choice for this. It falls apart and shreds completely, which has no visual appeal at all.  Tilapia sometimes also has an unpleasant aftertaste. Oily fish like tuna or salmon are also not recommended.

All pictures on this page borrowed from the internet. I've made fish stew a few times; I just can't make it look this good.


This is what you need for 2-4 servings:

  • 1-2 lbs. firm white fish
  • ½ cup dry white wine
  • 8 oz. clam juice or shellfish stock
  • olive oil
  • 1 medium onion, chopped
  • 3 large garlic cloves, minced
  • 2 medium sized tomatoes, chopped
  • S&P
  • fresh parsley
  • fish spices e.g. Old Bay
Pic1: internet picture


Fish stews on the internet




Pic5: Catalan fish stew
Pic6: Livorno fish stew with shellfish