Ingredients (20)
For the broth:
- 4 cups clam juice or fish stock (or the bones of one large, mild-flavored fish plus 4 cups water)
- 1/2 cup dry white wine
- 1 bay leaf
- 1 fresh thyme sprig
- 1 fresh Italian parsley sprig
- 5 whole black peppercorns
For the stew:
- 1 (28-ounce) can whole peeled tomatoes
- 3 tablespoons olive oil
- 2 medium leeks, halved lengthwise and cut into 1/2-inch pieces (white and light green parts only)
- 1 medium fennel bulb, outside layer discarded, cored, and cut into medium dice
- 2 medium garlic cloves, minced
- Kosher salt
- Freshly ground black pepper
- 1/2 cup dry white wine
- 1 pound littleneck clams, scrubbed and soaked in several changes of cold water
- 2 pounds mixed white mild-flavored fish fillets (such as cod, halibut, or grouper), skin on or off, cut into 2-inch pieces
- 2 tablespoons coarsely chopped fresh chervil or tarragon leaves
- 2 tablespoons coarsely chopped fresh Italian parsley leaves
- 1 cup aioli (optional)
- Crusty French baguette, for serving
Nutritional Information
- Calories490
- Fat14.94g
- Saturated fat2.93g
- Trans fat
- Carbs21.79g
- Fiber7.49g
- Sugar9.5g
- Protein64.41g
- Cholesterol113.4mg
- Sodium1902.21mg
- Nutritional Analysis per serving (4 servings) Powered by
Tip
How to Store Fish
The best way to store fish is over ice. Remove the fish from its original packaging, rinse under cold water, and dry with paper towels. Set fish on a cooling rack and place inside a container filled with crushed ice. The ice should reach just beneath the fish, but shouldn’t touch it. Cover the container, rack, and fish with plastic wrap or aluminum foil and place in the fridge. If the fish is stored longer than 24 hours, be sure to swap out the melted ice with a new batch. Ideally, any fresh fish should not be stored for more than two days.
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Next: How to Freeze Fish
Tip
How to Freeze Fish
Some fish can be frozen for up to year (with three months as the standard), but its freshness depends entirely on its exposure to air. To limit this from taking place, you should first clean the fish, wrap it in aluminum foil or freezer paper, and place it in a freezer bag. Press down on the bag before closing to eliminate any excess air.
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Next: How to Thaw Fish
Tip
How to Thaw Fish
Thawing frozen fish is quite an easy process. Simply leave it in the refrigerator overnight or place the wrapped fish in a bowl of cold water. Don’t microwave the fish, as some sections will cook while others are continuing to thaw.
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Next: How to Store Fish
On chilly nights, tuck into this flavorful, easy-to-prepare soup that’s so full of fish we call it a stew. Sop up the broth with crusty French bread.
Game plan: Traditionally this style of soup is served with a dollop of aioli that’s stirred in to add a punch of garlic and eggy richness. Our basic Aioli recipe can be made in about ten minutes. To keep it light, you can omit the aioli for an equally delicious stew.
This recipe was featured as part of our Healthy Cooking recipe slideshow.
See also our easy fish tacos recipe for a quick, easy, and healthy weeknight bite.
Instructions
For the broth:
-
1
Place all of the ingredients in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer until the flavors meld, about 30 minutes. Strain through a fine-mesh strainer into a medium saucepan and keep warm.
For the stew:
-
1
Drain the tomatoes and discard the liquid. Using your hands and working over a medium bowl, break the tomatoes into rough 3/4-inch pieces, discarding the cores but keeping any liquid and seeds; set aside.
-
2
Heat the olive oil in a large heavy-bottomed saucepan or Dutch oven over medium-high heat until shimmering. Add the leeks and fennel and cook, stirring occasionally, until the leeks are translucent and the fennel has softened, about 5 minutes. Add the garlic, season with salt and pepper, and cook until fragrant, about 1 minute more. Add the wine and let simmer until nearly evaporated, about 3 minutes. Add the reserved tomatoes (along with their seeds and juices) and the warm broth, stir to combine, and bring to a boil.
-
3
Reduce the heat to medium low, add the clams, and simmer until they just start to open, about 2 to 3 minutes. Meanwhile, season the fish lightly with salt and pepper. Gently submerge the fish in the broth and bring to a simmer, cooking until the fish just starts to flake when pierced with a fork and the clams open, about 8 to 10 minutes. Taste and season with additional salt and pepper as needed. Sprinkle with the fresh herbs, ladle into bowls, and (if you choose) top each with a dollop of aioli. Serve with the baguette.
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