Recipe by USA WEEKEND columnist Jean Carper
"The lycopene in tomatoes protects our brains against age-related decline. Fish's good fat has the same effect."
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3 1/2 ounces
yellow onion, chopped
green bell pepper, chopped
2 (8 ounce) bottles
2 (14 ounce) cans
diced tomatoes (no salt added)
dry red wine (or substitute broth or tomato juice)
garlic cloves, crushed
fresh herbs (such as thyme, rosemary or basil)
kalamata olives, sliced
1 (15 ounce) can
navy beans, drained and rinsed
firm fish (grouper, tilapia or tuna), cut in 2- to 3-inch chunks
fennel seeds, lightly crushed
Salt and pepper, to taste
grated Parmesan cheese
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.
I made this for my wife, followed directions and it was not good at all. Save your time & money!!!
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 =).
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.
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.
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!
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.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato-Rich Fish Stew
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 280
** Calories from Fat: 75
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