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Tomato-Rich Fish Stew

Tomato-Rich Fish Stew Recipe

  • 3 1/2 ounces sun-dried tomatoes
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 (8 ounce) bottles clam juice
  • 2 (14 ounce) cans diced tomatoes (no salt added)
  • 1 cup dry red wine (or substitute broth or tomato juice)
  • 4 garlic cloves, crushed
  • 4 tablespoons fresh herbs (such as thyme, rosemary or basil)
  • 2 bay leaves
  • 1/2 cup kalamata olives, sliced
  • 1 (15 ounce) can navy beans, drained and rinsed
  • 1 pound firm fish (grouper, tilapia or tuna), cut in 2- to 3-inch chunks
  • 2 teaspoons fennel seeds, lightly crushed
  • 1 pinch Salt and pepper, to taste
  • 1/2 cup grated Parmesan cheese
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 280
Total Fat 8.4g
Saturated Fat 1.9g
Cholesterol 26mg
Sodium 888mg
Total Carbohydrate 26g
Dietary Fiber 6g
Sugars 8.6g
Protein 20.3g
* 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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