Fish Stew with Tomato and Parsley

Serves: 6


  • 6 tablespoons olive oil
  • 1½ cup chopped onion
  • 5 large garlic cloves, chopped
  • ⅔ cup chopped fresh parsley
  • 2 cups crushed or diced tomatoes
  • 1⅓ cups cold water
  • 1 cup dry white wine
  • 1¼ pounds mixed fish fillets (such as sea bass, shark, orange roughy, cod and snapper), cut into 2-inch pieces


  1. Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes.
  2. Add parsley and stir 2 minutes.
  3. Add tomato and cook 2 minutes longer.
  4. Add 1⅓ cups cold water, dry white wine, and fish and simmer until fish is cooked through, about 10 minutes.
  5. Season stew to taste with salt and pepper. Ladle into bowls and serve.

Adapted from Bon Appetit via Epicurious. Photo by Jules via Flickr used with CC Attribution license