Jeffs Fish Stew Recipe

Jeffs Fish Stew Recipe

  • 1/4 cup olive oil
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, chopped
  • 1 carrot, diced
  • 3 cloves garlic, crushed and minced
  • 1/2 teaspoon dried oregano
  • 5 leaves fresh basil, chopped
  • salt and ground black pepper to taste
  • 2 (15 ounce) cans chicken broth, or more to taste
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup dry white wine
  • 1 1/2 pounds swordfish, cut into bite-sized pieces
  • 2 (6.5 ounce) cans whole baby clams, undrained
  • 1 tablespoon cornstarch, or as needed
  1. Heat olive oil in a large pot over medium heat. Add onion, green bell pepper, celery, and carrot; cook and stir until softened, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Season with oregano, basil, salt, and pepper.
  2. Pour chicken broth into the pot; simmer until celery and carrot are soft, about 20 minutes. Pour in crushed tomatoes and white wine; simmer until flavors combine, about 10 minutes.
  3. Stir swordfish into the pot; cook until easily flaked with a fork, about 10 minutes. Pour in clams with juices; simmer until heated through, about 5 minutes. Stir in cornstarch until stew thickens, 3 to 5 minutes.
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