Fish Stew

Fish Stew

Full of spices and herbs, this is no ordinary fish stew


  • Olive oil
  • 2-3 tablespoons chopped garlic (love it, love it, love it.)
  • 1/2 large chopped onion
  • 1-2 celery stalks, of peeled chopped
  • 2 tablespoons dried oregano
  • Dried, crushed hot pepper (to taste). The hotter the better for me.
  • Sea salt (to taste)
  • 1 tablespoon concentrated tomato paste
  • 6 oz. can of Ro-Tel diced tomatoes with chilies
  • 6 oz. Vegetable stock
  • 1-8oz. can of chopped clams (with juice)
  • 2-8oz cod fish filets cut into 1 to 2 inch chunks
  • 8 to 10 cooked peeled shrimp


In a cast Iron pot, heat a liberal splash of olive oil. Add garlic, celery, onion, oregano, and tomato paste.

Cook until vegetables are sweating (keep heat low to avoid burning garlic).

Add chopped tomatoes/chilies and vegetable stock. Bring up to a slow simmer and cook for 10-15 minutes to allow all flavors to blend.

Add chopped clams with juice, cod fish chunks, and cook at a simmer until cod fish flesh turns white.

Add cooked shrimp and heat.  Add sea salt to taste.

Ladle into deep bowls. Add a splash of olive oil on top. Serve along with garlic bread.

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