A warming fish stew to be served with hunky whole grain bread and a dark green salad

Authored by: Polly Pitchford, Full Spectrum Health

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  • Cooking Time: 30 minutes one hour
  • Serves: 4
  • Suitable Diet: Low Calorie


  • 1 tablespoon olive oil
  • 1 Spanish onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 4 cloves garlic, minced
  • 1 cup dry red wine or Vegetable Stock
  • 1 14 oz can Plum Tomatoes, chopped, with juice
  • 1 cup clam juice
  • 1 bay leaf
  • 1/2 teaspoon oregano
  • 1/4 teaspoon red pepper flakes
  • 1 pound medium shrimp, peeled and deveined
  • 1 pound white fish fillet, cut in chunks grouper, snapper, halibut
  • 1/4 cup chopped, fresh basil
  • salt and pepper to taste


Heat oil in stockpot over medium heat. Add onion, and green pepper cook, stirring, until softened, about 5 minutes. Stir in wine and bring to a boil cook for 3 minutes, then add tomatoes and their juice, clam juice, parsley, bay leaf, oregano and red pepper flakes. Cover, leaving the lid slightly ajar simmer, stirring occasionally, until the broth is rich and thick, 2030 minutes. Add seafood, basil and salt and pepper to taste and simmer 5 minutes or until cooked through.