- 1/4 cup olive oil
- 1 onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, chopped
- 1 carrot, diced
- 3 cloves garlic, crushed and minced
- 1/2 teaspoon dried oregano
- 5 leaves fresh basil, chopped
- salt and ground black pepper to taste
- 2 (15 ounce) cans chicken broth, or more to taste
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup dry white wine
- 1 1/2 pounds swordfish, cut into bite-sized pieces
- 2 (6.5 ounce) cans whole baby clams, undrained
- 1 tablespoon cornstarch, or as needed
- Heat olive oil in a large pot over medium heat. Add onion, green bell pepper, celery, and carrot; cook and stir until softened, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Season with oregano, basil, salt, and pepper.
- Pour chicken broth into the pot; simmer until celery and carrot are soft, about 20 minutes. Pour in crushed tomatoes and white wine; simmer until flavors combine, about 10 minutes.
- Stir swordfish into the pot; cook until easily flaked with a fork, about 10 minutes. Pour in clams with juices; simmer until heated through, about 5 minutes. Stir in cornstarch until stew thickens, 3 to 5 minutes.
09/19/2019
recipepes.com
jeff's fish stew, recipe
PT15M
PT1H
5
455 calories
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