Quick, easy, and absolutely delicious fish stew recipe that will Serves 8. Fresh fish fillets cooked in a stew with clam juice, sundried tomatoes, onions and green peppers. It is incredibly easy to make, given how tasty the results.
In a pan, simmer sun-dried tomatoes in 1 1/2 cups water until very soft; discard water. In a large pot, saute onion and green pepper in oil until softened.
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<
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.
3 1/2 oz. sun-dried tomatoes
2 Tbsp. olive oil
1 large yellow onion
1 green bell pepper
2 (8 oz) bottles clam juice
2 (14 oz) cans diced tomatoes
1 cup dry red wine (or use broth or tomato juice)
4 garlic cloves crushed
4 Tbsp. fresh herbs (thyme, rosemary, basil)
2 bay leaves
1/2 cup kalamata olives, sliced
1 (15 oz) can navy beans, drained and rinsed
1 lb. firm fish cut into 2- to 3-inch chunks
2 tsp. fennel seeds, lightly crushed
salt and pepper to taste
1/2 cup grated parmesan cheese