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- Dish type
- Fish soup
A French recipe with a few simple ingredients and a sophisticated flavour. Extremely low in fat!
76 people made this
- 1 750ml bottle of white wine
- 450g (1 lb) white fish, such as Pacific cod or Dover sole
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 3 tablespoons freshly chopped parsley
- 2 (400g) tins chopped tomatoes
- salt and pepper, to taste
MethodPrep:10min ›Cook:15min ›Ready in:25min
- To poach the fish, lay the fillets flat in a large frying pan. Pour the entire bottle of wine over the fillets and bring to the boil.
- Turn the fillets over at least once. When they begin to break apart easily (about 4 minutes), remove fish pieces from wine with a slotted spoon and set aside.
- In a separate pan, cook the onions in olive oil over medium heat until soft. Add tomatoes, fresh parsley and cooked onions to wine.
- Boil vigorously for at least 10 minutes to boil off alcohol. Add fish pieces and heat through.
- Serve with a loaf of crusty french bread and a glass of wine.
Reviews & ratingsAverage global rating:(14)
Reviews in English (13)
I used 2 small pieces of fish, one glass of white wine, one tin of tomatoes, and I added garlic to the onion. This served 2 perfectly. We both found this delicious and will definitely make this again.-16 Oct 2011
Altered ingredient amounts.I made half the amount, the timings still worked the same. I used haddock, and added a bit of garlic too. Yummy!-23 May 2009
Tasty, healthy and very easy to prepare - even for a beginner.-14 Nov 2009
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Cioppino is an Italian-American seafood stew that originated in San Francisco in the 1930s, when fishermen brought their fresh catch to the docks and a little bit of everything was added to the soup pot the workers shared—which is one urban-legend explanation for the name some sources claim “cioppino” was Italian-American slang for “chip in”. In reality, it derives from a Ligurian soup called ciuppin, which literally means chopped. The base of the stew is a wonderfully garlicky tomato broth with white wine and herbs, but the type of seafood you use is endlessly adaptable, so don’t feel constrained by this specific recipe (which was inspired, in part, by two of our Chowhound users, nstrada and giod).
Variations: The whole point is to use whatever’s freshest, and whatever you like best, so add crab or lobster, or double up on the shrimp and cut out the mussels, even try adding salmon in place of the firm white fish, or a little sliced calamari at the very end of cooking just shoot for about 5 pounds of seafood in total. Some people like to sauté a little chopped celery and carrot along with the onion, and even a bit of bell pepper for additional sweetness, but we’ve gone light on the vegetables in general to really highlight the seafood. Feel free to add more to your mirepoix if you prefer.
Serve with: Garlic bread or toasted sourdough—perfect for mopping up all the rich, sweet, garlicky tomato broth left in the bowl.
Make ahead: You can make the broth a day or so ahead and refrigerate it, which can help to meld the flavors, then bring it back to a gentle simmer and cook the seafood in it just prior to serving.
Fischeintopf (Fish Stew with Cod)
This particular version of cod fish stew (known as Fischeintopf) is from the north of Germany where the proximity to the North and Baltic seas is reflected in the local cuisine and various fish dishes are made and consumed with enthusiasm. Besides cod variants of this wonderful soup are prepared with haddock and whiting.
The recipe makes it easy to vary the vegetables and also to alter the overall profile of the dish – you can opt for a clear tomato infused broth or create a luxurious, creamy broth that sings with the fresh zing of lemon juice and herbs added just before serving.
We prefer the version using cream which you can follow being made below. It tastes incredibly light and provides an excellent backdrop to the tender veggies and flakey cod. A favorite in our family, especially on a cold day.
Fish With Tomatoes
This quick fish and tomato stew makes the perfect lunch or dinner for friends—serve with a big green salad and crusty bread or potatoes to sop up the sauces.
1 tin of anchovies in oil
28-ounces of chopped tomatoes.
1 cup of black olives (oil-cured are nice but you can work with what you’ve got)
2 teaspoons of smoked paprika
2 pounds of fresh cod or other thick, firm white fish
1. Roughly chop your peeled onion, garlic, and celery and saute them in the oil from the anchovies. Once the vegetables are softening and becoming translucent add the anchovies and a tablespoon of vinegar and stir it all together.
2. Add your tomatoes, olives, smoked paprika, bay leaf, and thyme.
3.Let this all simmer gently together for about half an hour, then add your fish, cut into big chunks and stir.
4. Put the lid on your pot, lower the heat, and let it be for 10 minutes.
5. Tear up the parsley and strew it on top, with a good glug of olive oil and a splash of vinegar to freshen the pot.
Simple Fish Stew Recipe
What you'll need: 1 litre fish stock 1 kg mussels (de-bearded and scrubbed) 500ml double cream ¼ tsp curry powder Pinch of saffron 250g smoked fish (we like haddock) cut into 2cm cubes 200g salmon cut into 2cm cubes 4 carrots, cut into 1cm cubes and blanched 2 white potatoes, cut
What you'll need:
- 1 litre fish stock
- 1 kg mussels (de-bearded and scrubbed)
- 500ml double cream
- ¼ tsp curry powder
- Pinch of saffron
- 250g smoked fish (we like haddock) cut into 2cm cubes
- 200g salmon cut into 2cm cubes
- 4 carrots, cut into 1cm cubes and blanched
- 2 white potatoes, cut into 1cm cubes and blanched
- 1 leek, sliced
- 2 tbsp flatleaf parsley, chopped
- Salt and pepper
Time: 30 minutes
Bring the stock to the boil in a large saucepan, and add the mussels. Cook on a moderate heat for 4 minutes, so all the mussels open. Discard any that stay closed. Strain the stock into another pan, and set the mussels aside. You then want to pull the mussel shells apart, and discard the shell half which doesn’t have any meat in it.
Put the pan with the stock in it back onto the heat, and get it up to a steady simmer. Add the cream, saffron, and curry powder, and mix together for a minute or two. Then toss in the carrots, potatoes, leeks, and fish, and simmer for 3 minutes until tender.
Add the parsley and cooked mussels, and give it all a good stir. Season well with salt and pepper, then serve steaming hot with griddled bread. Divine!
This stew deserves to be paired with the rich, creamy and lush [Painted Wolf Roussanne 2014] (https://www.thewinegallery.com.au/wines/details/painted-wolf-roussanne-2014/). This wine is the absolute classic pairing for a hearty fish stew! Delicious!
There you have it -- a simple recipe for Fish Stew!
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Mediterranean fish stew
A warming fish stew, made with fennel, prawns, white fish and tomatoes. Mop up any leftover juices with some crusty white bread.
Published: December 19, 2014 at 2:31 pm
Try this Mediterranean fish stew, then check out our vegetarian stew.
- olive oil
- garlic 2 cloves, sliced
- fennel a small bulb, halved and shredded
- dried chilli flakes a pinch (optional)
- paprika 1 tsp
- white wine 150ml
- plum tomatoes 1 × 400g tin
- chicken stock 300ml
- firm white sustainable fish 400g, cut into chunks
- cooked peeled prawns 250g
- flat-leaf parsley a bunch chopped
Heat 2 tbsp olive oil in a large, wide pan. Add the garlic and cook for 2 minutes, then add the fennel and cook for about 5 minutes until softened. Add the chilli and paprika, then tip in the wine and simmer until almost gone.
Why is a Mediterranean Diet a Good Thing?
A lot of research has shown that eating a Mediterranean diet reduces the risks of obesity, heart disease, cancer, and other chronic diseases. I'm emphasizing, that this isn't a diet, just a way of eating. The great thing about it its, everything you eat will be delicious. Check out the Mayo Clinic's take on this incredibly healthy way to eat here: Mediterranean diet: A heart-healthy eating plan.
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.
Brimming with fresh seafood in a tomato and wine broth that tastes like the sea, cioppino is a delicious Italian-American fish stew.
- 6 tablespoons extra-virgin olive oil, divided
- 2/3 cup finely chopped shallots, from about 3 shallots
- 3 cloves garlic, minced
- 1 cup white wine, such as Pinot Grigio, Sauvignon Blanc, Chardonnay, etc.
- 1 ( 28 oz ) can crushed tomatoes
- 2 ( 8 oz ) bottles clam juice
- 2 teaspoons sugar
- 1-3/4 teaspoons salt, divided
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried oregano
- 7 sprigs fresh thyme, plus 1 teaspoon fresh chopped thyme
- 1-1/2 pounds firm-fleshed fish fillets, such as halibut, cod, salmon, snapper, etc., cut into 2-inch pieces
- 3 tablespoons unsalted butter
- 1-1/2 pounds (about 18) littleneck clams, scrubbed
- 1-1/2 pounds extra large raw shrimp, peeled and deveined
- Fresh chopped Italian parsley, for garnish (optional)
- Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil and set aside.
- In a large pot, heat 4 tablespoons of the oil over medium heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown.
- Add the wine and increase the heat to high. Boil until the wine is reduced by about half, 3 to 4 minutes.
- Add the crushed tomatoes, clam juice, sugar, 1 teaspoon of the salt, red pepper flakes, oregano, thyme sprigs, and 1 cup of water. Bring to a boil reduce the heat and simmer, covered, for 25 minutes.
- Meanwhile, while the stew is simmering, toss the fish with the remaining 2 tablespoons oil and remaining 3/4 teaspoon salt. Arrange the fish on the prepared baking sheet and bake for about 10 minutes, or until just cooked through. Cover and keep warm until ready to serve.
- When the stew is done simmering, remove and discard the thyme sprigs and stir in the butter. Add the clams and bring the stew back to a simmer. Cover and cook for about 6 minutes, until the clams have mostly opened. Gently stir in the shrimp and bring the stew back to a simmer cover and cook until the shrimp are just cooked through and the clams are completely opened, about 5 minutes. Discard any unopened clams. Add the chopped thyme, then taste the stew and adjust seasoning, if necessary.
- Divide the warm fish into serving bowls. Ladle the stew over top, dividing the clams and shrimp evenly amongst the bowls. Garnish with parsley, if using, and serve with garlic bread, focaccia, or a baguette for sopping up the broth. And remember a second bowl for shells and plenty of napkins.
- Make Ahead: The stew — without seafood — can be made 2 days ahead and stored in the refrigerator, covered. When ready to serve, bake the fish and bring the stew to a simmer before adding the seafood.
- Per serving (6 servings)
- Calories: 575
- Fat: 23 g
- Saturated fat: 6 g
- Carbohydrates: 20 g
- Sugar: 9 g
- Fiber: 4 g
- Protein: 69 g
- Sodium: 2327 mg
- Cholesterol: 287 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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What to serve with fish stew
One thing this delicious fish stew doesn’t feature is potatoes. And while it’s perfectly hearty without the spuds, I love pairing potatoes on the side of any seafood soup. They’re a natural match. This red potato salad would work or… let’s be real – air-fryer french fries would be fantastic on the side!
Other than that, you could definitely pair this stew with a salad, a vegetable side dish, a casserole, or even a sandwich. Here are a few options:
What about you? What do you like to serve on the side when you make fish stew at home? I’d love to hear about your favorite pairings in the comments.
Did you like this Fish Stew Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 small fennel bulb&mdashhalved, cored and thinly sliced
- 2 garlic cloves, crushed
- 1 cup white wine
- 1/2 pound small fingerling potatoes, thinly sliced
- One 24-ounce can whole peeled Italian tomatoes with their juices, crushed by hand
- 1 quart clam juice
- 1/2 cup fresh orange juice
- 2 strips of orange zest
- 1/2 pound shelled and deveined large shrimp
- 1/2 pound skinless cod fillet, cut into 2-inch chunks
- 1/2 pound mussels, scrubbed
- 1/4 cup chopped flat-leaf parsley
- 4 teaspoons crème fraîche
In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add the onion, fennel and garlic, season with salt and cook over moderately high heat, stirring occasionally, until lightly browned, about 7 minutes. Add the wine, bring to a boil and cook, scraping up any browned bits from the bottom, until slightly reduced, about 1 minute.
Add the potatoes, tomatoes and their juices, clam juice, orange juice and orange zest and bring to a boil over high heat, then simmer over moderate heat for 15 minutes.
Add the shrimp and cod and cook until almost white throughout, about 3 minutes. Add the mussels, cover and cook until they open, about 3 minutes. Discard any unopened mussels and the orange zest. Season with salt. Ladle the stew into bowls, top with the parsley and crème fraîche and serve immediately.