print icon
Print This Recipe

Tomato-Rich Fish Stew

SUBMITTED BY: USA WEEKEND columnist Jean Carper  PHOTO BY: Allyn Mae 

"The lycopene in tomatoes protects our brains against age-related decline. Fish's good fat has the same effect."

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 3 1/2 ounces sun-dried tomatoes
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 (8 ounce) bottles clam juice
  • 2 (14 ounce) cans diced tomatoes (no salt added)
  • 1 cup dry red wine (or substitute broth or tomato juice)
  • 4 garlic cloves, crushed
  • 4 tablespoons fresh herbs (such as thyme, rosemary or basil)
  • 2 bay leaves
  • 1/2 cup kalamata olives, sliced
  • 1 (15 ounce) can navy beans, drained and rinsed
  • 1 pound firm fish (grouper, tilapia or tuna), cut in 2- to 3-inch chunks
  • 2 teaspoons fennel seeds, lightly crushed
  • 1 pinch Salt and pepper, to taste
  • 1/2 cup grated Parmesan cheese

DIRECTIONS

  1. In a pan, simmer sun-dried tomatoes in 1 1/2 cups water until very soft; discard water.
  2. In a large pot, saute onion and green pepper in oil until softened.
  3. In a food processor or blender, combine sun-dried tomatoes and 1 bottle clam juice until smooth; add to pot. Stir in remaining clam juice, diced tomatoes, wine, garlic, herbs, bay leaves and olives. Simmer 20 minutes.
  4. Add beans, fish, fennel seeds, salt and pepper. Simmer until fish is done, about 10 minutes. Remove bay leaves. Ladle into bowls; sprinkle with cheese.

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed on Apr. 7, 2005 by Food&Drink 
This soup was easy to make and smelled wonderful while stewing. When I first ate it, I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed on Dec. 14, 2005 by DEBMCE4 
This was very good, but too much fennel. I would try 1/2 the next time. I also substituted 1... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed on Dec. 7, 2008 by Nachomother 
This was really very good! I, like all cooks, made a few changes, however. I didn't use fennel... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed on Aug. 16, 2006 by Amanda Stefansson 
This soup was very easy to prepare and delicious. Pulling from items I had on hand, I used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed on Jan. 7, 2009 by SHANNIEB 
Wonderful recipe. We tried this because we had some leftover tuna, crab, shrimp and oysters... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 4 star rating.
Reviewed on Mar. 12, 2008 by M_low 
I made this for my wife, followed directions and it was not good at all. Save your time &... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 4 star rating.
Reviewed on Feb. 9, 2007 by summer 
If you like paella-type dishes you'll probably like this. I personally disliked it, but I had... MORE


 

RELATED PHOTOS FOR THIS RECIPE

POST A PHOTO   

Nutritional Information
Tomato-Rich Fish Stew

Servings Per Recipe: 8

Amount Per Serving

Calories: 232

  • Total Fat: 4.7g
  • Cholesterol: 22mg
  • Sodium: 674mg
  • Total Carbs: 24.9g
  •     Dietary Fiber: 6g
  • Protein: 18.3g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?