Tasty 30-Minute Fish Stew Recipe

An easy recipe for a delicious and hearty fish stew.

Read more: Tasty 30-Minute Fish Stew Recipe

We’re having a cherished week at the cottage with two of our boys and despite the terrible weather, I can’t think of anywhere I’d rather be.

What to make for dinner is always the question, especially when the wind is blowing so hard that the rain is falling horizontally – there will be no BBQing today. What an opportunity to have a tasty and easy to make New York style fish chowder with large shrimp and clams. Like having a supply of board games – which I’m sure we’ll get to, we always plan to have a few ingredients readily available for when nature keeps us indoors. This chowder will keep us warm when faced with those rare cold and damp summertime storms – and how good is that?

My husband and our boys are quite the anglers and could supply a bounty of walleye but they have become conservationists and for the most part release almost everything they catch. This is fine by me, as I prefer to use haddock loins or cod for this chowder as the chunks of meat hold together better while simmering and for another day, if somehow there are leftovers.

Fish Stew or Chowder?

My husband calls this a chowder, and I call it a stew. It doesn’t matter what we call it – it tastes awesome! Technically a chowder is usually fish or vegetable soup made with cream or milk, while stew is usually a long and slow cooked broth based soup. To complicate things – New England Clam Chowder is usually creamy, while Manhattan Clam Chowder is usually tomato and broth based. I am from neither New England or Manhattan, but does it matter?

This is a nice dish with only a few core ingredients lending itself to what you might have on hand and can be ready to serve in 30 minutes.

We just love it and I hope you do too.

We serve with a crusty Sourdough Boule…….

Recipe for Fish Stew – serves 4 plus

Ingredients:

• 1 Tbsp Old Bay seasoning – (Seafood seasoning)
• 2 Tbsp of saltless butter
• 2 Tbsp of olive oil
• 1 large spanish onion – or two good sized cooking onions chopped
• 4 cloves of garlic minced
• 1/4 sweet red pepper – diced – we had some on hand and it adds a bit of zest, but optional!
• 1 cup of parsley – chopped
• 3 stalks of celery sliced – not chunky but not too thin
• 14 oz diced tomatoes (398 ml can) – or chop up a tomato or two
• 14 oz seafood stock (398 ml can)
• 1 Tbsp of thyme
• 1 Tbsp of oregano
• 1 Tbsp tomato paste
• 10 oz can of clams and juice (both are used)
• 1 cup dry white wine
• 2 pounds firm white fish – we use haddock loins chopped into bite size chunks
• 10 large raw shrimp shelled and deveined
• Liberal amount of hot sauce – Siracha or tabasco
• 2 tsp ground black pepper
• Salt to taste

Fish Stew Preparation:

• Season dried fish and shrimp with seafood seasoning (we use Old Bay)

• Add butter and olive oil to a pot on medium high heat
• Add onions & pepper – saute for a few minutes – until onions are opaque
• Add garlic and celery and further saute for about 3 minutes
• Add red peppers and parsley

• Add tomato paste and stir for 2 minutes
• Add chopped tomatoes, wine and clams (including juice) and bring to a simmer for 5 minutes

• Turn heat down to medium ( light simmer), add fish & shrimp and simmer for 10 minutes

• Add oregano and thyme and lightly stir
• Salt to taste
• Stir in hot sauce to taste

Below is a printable recipe card from RecipesGenerator. Please give it a try!

Your fish chowder is ready.

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