Best Tomato Fish Stew Recipes

TOMATO FISH STEW

Steps:

• In a medium Dutch oven, heat the oil over low heat. Add the onion and bell pepper, season with salt and black pepper and cook, stirring, until softened, about 10 minutes.
• Stir in the tomato paste and cook for 1 minute. Stir in the cayenne and cook for 30 seconds.
• Stir in the crushed tomatoes and 1 cup water, season with salt and black pepper, increase the heat to medium and cook until heated through, about 5 minutes.
• Add the tilapia fillets one at a time and simmer until the fish is flaky and cooked through, about 10 minutes.

SICILIAN FISH STEW WITH TOMATO AND PARSLEY

Steps:

• Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes. Add parsley and stir 2 minutes. Add tomato and cook 2 minutes longer. Add 1 1/3 cups cold water and dry white wine and simmer until fish is cooked through, about 10 minutes. Season stew to taste with salt and pepper. Ladle into bowls and serve.

TOMATO-SAFFRON FISH STEW

Steps:

• Slice a piece of orange peel about 1 inch (2.5 cm) wide and the length of one side of an orange. Briefly whirl tomatoes and juice in a food processor or blender, just until broken up, but not puréed.
• In a large saucepan or soup pot, stir tomatoes with 4 cups (1 L) water, bay leaf, peel strip and saffron. Place over medium-high heat. Stir in garlic, thyme, fennel, salt, celery salt and black pepper. Bring to a boil. Reduce heat to low and simmer uncovered 15 minutes, stirring occasionally to develop flavor.
• In a measuring cup, stir flour with 1/3 cup (75 mL) cold water until no lumps remain. After tomato mixture has simmered 15 minutes, slowly add to flour and water mixture while stirring constantly. Continue simmering, uncovered and stirring often, until mixture has thickened and no taste of flour remains, from 10 to 15 minutes.
• Taste, and add salt and pepper, if needed. Broth will have a very strong taste, which mellows when seafood is added. If making ahead, remove from heat at this point and refrigerate. Covered, broth will keep well for 3 days.
• Meanwhile, removing any bones or shells (but not from mussels or clams), cut fish or seafood into bite-size chunks.
• When ready to serve, remove bay leaf and orange peel from broth. If using clams, stir into hot stew and simmer 10 minutes before adding remaining fish and seafood. Stir fish, seafood, including any mussels and parsley, into simmering stew.
• Simmer, covered and stirring often, until clam or mussel shells have opened, about 8 minutes. Sprinkle with more chopped fresh parsley. Serve with a crisp baguette or sourdough bread to dip into the broth.

TOMATO-RICH FISH STEW

Steps:

• 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.

LEMON AND TOMATO FISH STEW

Steps:

• Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• Heat oil in a deep skillet over high heat. Add onion, celery, and garlic; cook and stir until edges of the onion are browned, about 5 minutes. Mix in chile pepper, tomato, and tomato paste; cook, stirring constantly, until softened, about 1 minute.
• Stir chicken broth, white wine, and bay leaves into the skillet; simmer until stew is evenly warmed, about 5 minutes.
• Melt butter in a pot over medium heat. Add salmon; season with salt and pepper. Cook, flipping once, until salmon flakes easily with a fork, 3 to 5 minutes per side. Separate into small pieces.
• Stir sour cream and lemon juice into the stew; pour stew over salmon. Remove bay leaves. Add green onions.
• Divide brown rice evenly between 4 bowls; ladle stew over rice.

FISH, FENNEL AND TOMATO STEW

Steps:

• Heat the oil in a large saucepan over medium heat; add onion and garlic cook for about 3 minutes or until onion is soft.
• Stir often.
• Add the fennel slices and cook for a further 8 minutes or until fennel is soft.
• Stir in the wine and cook for 2 minutes then add the stock, tomatoes, sugar and season with salt and pepper.
• Bring to the boil, then cover tightly and simmer over a medium low heat for 20 minutes.
• Cut the fish into large pieces, add to the tomato mixture and cook for 3 minutes or until the fish is just cooked through.
• Stir through the parsley and 2 tablespoons of reserved fennel leaves.
• Serve in bowls, sprinkled with the lemon rind.

TOMATO-SAFFRON FISH STEW

Steps:

• Slice a piece of orange peel about 1 inch (2.5 cm) wide and the length of one side of an orange. Briefly whirl tomatoes and juice in a food processor or blender, just until broken up, but not puréed.
• In a large saucepan or soup pot, stir tomatoes with 4 cups (1 L) water, bay leaf, peel strip, saffron and celery or fennel. Place over medium-high heat. Stir in garlic, thyme, fennel, salt, celery salt and black pepper. Bring to a boil. Reduce heat to low and simmer uncovered 15 minutes, stirring occasionally to develop flavor.
• In a measuring cup, stir flour with 1/3 cup (75 mL) cold water until no lumps remain. After tomato mixture has simmered 15 minutes, slowly add to flour and water mixture while stirring constantly. Continue slow simmering, uncovered and stirring often, until mixture has thickened and no taste of flour remains, from 10 to 15 minutes.
• Taste, and add salt and pepper, if needed. Broth will have a very strong taste, which mellows when seafood is added. If making ahead, remove from heat at this point and refrigerate. Covered, broth will keep well for 3 days.
• Meanwhile, removing any bones or shells (but not from mussels or clams), cut fish or seafood into bite-size chunks.
• When ready to serve, remove bay leaf and orange peel from broth. If using clams, stir into hot stew and simmer 10 minutes before adding remaining fish and seafood. Stir fish, seafood, including any mussels and parsley, into simmering stew.
• Simmer, covered and stirring often, until clam or mussel shells have opened, about 8 minutes. Sprinkle with more chopped fresh parsley. Serve with a crisp baguette or sourdough bread to dip into the broth.

YELLOW TILE FISH STEAK & BABY BOK CHOY IN A TOMATO AND WHITE BEAN STEW

Steps:

• In a large heavy pot heat sesame and grape seed oil. Add shallots and a little salt & pepper. Add garlic. Cut tomatoes in large rough chunks and add. Add crushed tomatoes (use fish sauce to rinse tomato can). Add Asian spices stir and let simmer. Add rough chopped bok choy and cover on low simmer. Add Thai curry paste - stir well. Season fish steaks and carefully place in pot. Try not to break up bones. Add juice of 1 lemon and a splash of water. Cover and let simmer. Serve alone or over grain.