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Fish Stew

Fish Stew Recipe

  • 1/3 cup (75 mL) olive oil
  • 1 large onion, thinly sliced
  • A few threads saffron
  • Salt and freshly ground black pepper
  • 4 cloves garlic, finely chopped
  • 8 cups (4 L) hot fish stock (see Notes)
  • 1 cup (250 mL) dry white wine
  • 1 can (28 oz/796 mL) Italian plum tomatoes, roughly chopped, plus 1/3 cup (75 mL) of their juice
  • 3 lbs (1.5 kg) assorted fish (such as monkfish, halibut, red snapper, red mullet, sea bass or cod fillets), cut into large chunks
  • 8 oz (250 g) mussels or clams, scrubbed and debearded; discard any with damaged shells
  • 8 oz (250 g) large shrimp (fresh or thawed from frozen), peeled and deveined
  • ¼ cup (50 mL) chopped flat-leaf parsley
  • 8 thick slices rustic country style bread, brushed with oil, oven-toasted
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 659kcal (33%)
Total Fat 15g (24%)
Saturated Fat 3g (14%)
Cholesterol 134mg (45%)
Total Carbohydrate 62g
Dietary Fiber 4g
Sugars 6g
Protein 61g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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