Thumbs Up “All the Way to Heaven” Fish Stew
I like San Marzano tomatoes, imported from Italy. They cost about a dollar more but they’re practically bursting with flavor. A good little investment. I used frozen white fish fillets. If you have better access to nice fresh fish, by all means go that route and just reduce your cooking time by a few minutes.
Ingredients
Scale
- 3 tablespoons olive oil
- 10 cloves garlic, diced (a whole head of garlic)
- 1 medium onion, diced
- 4–6 carrots, cut into medium chunks
- (optional) 2 celery stalks, diced
- (optional) 2 yellow potatoes, peeled and cut into medium chunks
- 1 (28 ounce) can peeled tomatoes
- 16 ounces clam juice
- 1 1/2 teaspoons thyme, fresh or dried
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked pepper
- 1 pound frozen white fish fillets, semi-thawed
Instructions
- In a Dutch oven over medium heat, add the oil then the garlic and onion. Stir and cook until the onions and garlic start to get tender, about 5 minutes. Add carrots plus celery and potato if using, and cook for another 5 minutes (just carrots) or 8-10 minutes (for celery and potatoes too).
- Once the veggies have gotten a bit tender, add the tomatoes, clam juice thyme, salt and pepper.
- If you are using potatoes, bring the soup to a boil and cook just the veggies for about 10 minutes. If you aren’t using potatoes, throw in the fish now. Even totally frozen fish is fine here. (If it IS frozen solid, allow a few more minutes of cooking. It’ll turn out perfectly.)
- Bring to a boil and lower heat. Let simmer for 10-15 minutes, stirring occasionally to break up the fish fillets. The stew is done when everything is soft and the fish is flaky.