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Tomato-Rich Fish Stew

Tomato-Rich Fish Stew

USA WEEKEND columnist Jean Carper

USA WEEKEND columnist Jean Carper

The lycopene in tomatoes protects our brains against age-related decline. Fish's good fat has the same effect.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 888 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

  1. In a pan, simmer sun-dried tomatoes in 1 1/2 cups water until very soft; discard water.
  2. In a large pot, saute onion and green pepper in oil until softened.
  3. In a food processor or blender, combine sun-dried tomatoes and 1 bottle clam juice until smooth; add to pot. Stir in remaining clam juice, diced tomatoes, wine, garlic, herbs, bay leaves and olives. Simmer 20 minutes.
  4. Add beans, fish, fennel seeds, salt and pepper. Simmer until fish is done, about 10 minutes. Remove bay leaves. Ladle into bowls; sprinkle with cheese.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Food&Drink
29

Food&Drink

4/7/2005

This soup was easy to make and smelled wonderful while stewing. When I first ate it, I thought it had too much fennel and made a mental note to use less next time. Meanwhile, my husband thought there was too much rosemary (I would've preferred to use basil if I could've gotten fresh), and I have to admit we didn't actually measure the rosemary, but we weren't too far off from 4T. It was still great though, just strongly herbiferized. The good news, however, is that the soup was perfect the next day, just what I'd hoped for. I honestly think it compares to the celebrated name-sake chowder served in one of Ann Arbor's more swanky restaurants.

Nachomother
23

Nachomother

12/7/2008

This was really very good! I, like all cooks, made a few changes, however. I didn't use fennel see, but instead used anise seed because it is essentially the same thing, but can be purchased for much cheaper in the Mexican food isle. I also used a can of clams in place of one of the bottles of juice (again for financial reasons). I added the juice from the can, and added the minced clams 2 minutes before serving. I also used sun dried tomatos packed in oil because I couldn't find the other kind at my home supermarket. Finally, I added the zest of one mandarin orange at the same time as the other spices. This really added a lot to this delicious stew. My husband was really impressed =).

KymInNM
16

KymInNM

2/3/2011

This was delicious, full of flavor, and fairly quick and easy considering the somewhat long list of ingredients. The only change I made was to omit the beans. Others have commented that the fennel was too strong, but I thought it significantly improved the flavor without being overpowering. This is a definite keeper.

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