Tomato-Rich Fish Stew Recipe - Allrecipes.com
Tomato-Rich Fish Stew Recipe

Tomato-Rich Fish Stew

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 07, 2005

This soup was easy to make and smelled wonderful while stewing. When I first ate it, I thought it had too much fennel and made a mental note to use less next time. Meanwhile, my husband thought there was too much rosemary (I would've preferred to use basil if I could've gotten fresh), and I have to admit we didn't actually measure the rosemary, but we weren't too far off from 4T. It was still great though, just strongly herbiferized. The good news, however, is that the soup was perfect the next day, just what I'd hoped for. I honestly think it compares to the celebrated name-sake chowder served in one of Ann Arbor's more swanky restaurants.

 
Most Helpful Critical Review
Mar 12, 2008

I made this for my wife, followed directions and it was not good at all. Save your time & money!!!

 
Dec 07, 2008

This was really very good! I, like all cooks, made a few changes, however. I didn't use fennel see, but instead used anise seed because it is essentially the same thing, but can be purchased for much cheaper in the Mexican food isle. I also used a can of clams in place of one of the bottles of juice (again for financial reasons). I added the juice from the can, and added the minced clams 2 minutes before serving. I also used sun dried tomatos packed in oil because I couldn't find the other kind at my home supermarket. Finally, I added the zest of one mandarin orange at the same time as the other spices. This really added a lot to this delicious stew. My husband was really impressed =).

 
Feb 03, 2011

This was delicious, full of flavor, and fairly quick and easy considering the somewhat long list of ingredients. The only change I made was to omit the beans. Others have commented that the fennel was too strong, but I thought it significantly improved the flavor without being overpowering. This is a definite keeper.

 
Aug 16, 2006

This soup was very easy to prepare and delicious. Pulling from items I had on hand, I used sun-dried tomatoes in oil chopped fine, and I did not puree them in the blender. I did not have a green pepper, so I used 1 diced red pepper and 2 finely diced jalapenos. I also used canned, fire-roasted diced tomatoes, 1 t of dried rosemary and 1 T of dried thyme with fresh tilapia. This stew was excellent, and is now in my regular rotation. My husband gives this a four because he doesn't care for olives. The sissy.

 
Jan 07, 2009

Wonderful recipe. We tried this because we had some leftover tuna, crab, shrimp and oysters from a night we made our own sushi. We put it all in and pretty much followed the recipe only leaving out the fennel and olives which we did not have on hand. Came out great. I imagine any combination of fish would work fine in this dish. Cheers!

 
Jan 18, 2011

This was delicious! I couldn't find a can of navy beans so I used a different type of white bean instead and it turned out great! thanks for sharing.

 
May 03, 2010

I made this soup for my wife and I. It really turned out good. I used two cans of fire roasted diced tomatoes, added chopped broccoli and carots, pepper flakes and used 2 Tbl. of cooking sherry instead of the dry red wine (didn't have any). I also let it sit overnight in the frig to let the flavors combine. This is definitely worth making again. Greg

 

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Nutrition

  • Calories
  • 280 kcal
  • 14%
  • Carbohydrates
  • 26 g
  • 8%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 20.3 g
  • 41%
  • Sodium
  • 888 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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