Quick Easy Fish Stew

Although cold salads are yummy, there are some days that you just want to come home to warm food. And if you're worried about the amount of salt or oil used in warm food, we believe that a moderate amount of these ingredients are not harmful (like you won't be fat overnight!).

We think Filipinos love soup (hello, sinigang and tinola). So here's a soup-y recipe from our friends at Simply Recipes. Anyone up for fish stew?

The key ingredient to this stew is clam juice, which they sell in shelf stable 8-ounce jars. If you have shelfish allergies or simply can't find clam juice, you can substitute the clam juice with white wine, fish stock, or water.

Home Made Seasoning Ingredients

• 6 Tbsp olive oil
• 1 medium onion, chopped (about 1 1/2 cups)
• 3 large garlic cloves, minced
• 2/3 cup fresh parsley, chopped
• 1 1/2 cups of fresh chopped tomato (about 1 medium sized tomato) OR
  1 14-ounce can of whole or crushed tomatoes with their juices
• 2 teaspoons tomato paste (optional)
• 8 oz of clam juice (or shellfish stock)
• 1/2 cup dry white wine (like Sauvignon blanc)
• 1 1/2 lb fish fillets (use a firm white fish such as halibut, cod, red snapper, or sea bass), cut into 2-inch pieces (we always go for frozen one)
• Pinch of dry oregano
• Pinch of dry thyme
• 1/8 teaspoon Tabasco sauce (or more to taste)
• Freshly ground black pepper to taste
• Salt to taste

Directions

1. Heat olive oil in a large thick-bottomed pot over medium-high heat. Add onion and sauté 4 minutes, add the garlic and cook a minute more. Add parsley and stir 2 minutes. Add tomato and tomato paste, and gently cook for 10 minutes or so.
2. Add clam juice, dry white wine, and fish. Bring to a simmer and simmer until the fish is cooked through and easily flakes apart, about 3 to 5 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve.
3. Great served with crusty bread for dipping in the fish stew broth.