During the last couple of months I’ve been trying harder to make at least one seafood dinner each week (it’s been recommended that we eat two meals each week, so I also have a lunch with seafood- usually canned salmon, sardines, or tuna) and this Savory Tomato Fish Stew is so good I know it will make an appearance often. Since seafood is expensive, using 1 to 1-1/2 pounds of seafood is also a lot more economical than grilling up 3-4 pounds of salmon (which, alas, is my favorite- sigh).
I created this stew from a couple of different recipes I had, combining what I liked about each with what I had on hand. It turned out far better than I expected!
I think one of the keys to the great flavor is using a jar of seasoned tomato sauce (or spaghetti sauce) along with diced tomatoes and chilies. I was able to use a jar each of my home-canned seasoned tomato sauce and tomatoes and chilies, plus some chopped red & yellow peppers that I grew and froze. I love it when the garden keeps giving in the depths of winter – don’t you?
I made this with salmon instead of the usual white fish because that is what we had in the freezer. I was afraid it would overpower the salmon flavor that I love, but I was happily surprised to find that it didn’t.
However, I would still use a white fish if I had it and save the salmon for eating alone- preferably grilled.PRINT
Savory Tomato Fish Stew
- 2 Tb. olive oil or butter (or a combination)
- 1 onion, chopped
- 1 Tb. minced garlic
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. dried thyme
- 1 14-oz can diced tomatoes & chilies (I used home-canned)
- 1 14-oz can (or larger) “seasoned” tomato sauce (home-canned or store-bought spaghetti sauce)
- 2 c. chicken broth (or fish broth, if you have it)
- 4 med. potatoes, diced
- 1 c. sliced carrots
- 1 c. diced red & yellow peppers
- 1 lb. fish (cod, tilapia, snapper, or even salmon in a pinch), cut into 1-in. pieces
- 1/2 lb. shrimp (peeled and deveined) or scallops
- pinch cayenne (optional)
- salt & pepper to taste
- Heat the oil or butter over medium heat in a large 6-qt. stock pot.
- Add the onion, garlic, oregano, basil, and thyme and saute for about 5 minutes.
- Turn the heat to medium-high and add the tomatoes, tomato sauce, broth, potatoes, carrots, and peppers. Bring to a boil, then reduce the heat and simmer, covered, for 20 minutes or until the vegetables are tender.
- Stir in the seafood, replace cover and simmer for 5 minutes more or until fish is cooked through and opaque in the center.
- Season to taste with a pinch of cayenne, salt, and pepper.