Rustic Fish Stew

This is weeknight fish stew stripped to its essentials. Onion, garlic, red bell pepper, and zucchini sautéed in olive oil, then simmered in a broth of white wine, clam juice, and diced tomatoes. Tilapia fillets go in last and poach in the broth for just 3-5 minutes until flaky and tender.

The clam juice and white wine together create a light, briny broth that tastes like it simmered for hours even though the whole dish takes 35 minutes. The wine adds acidity that brightens the tomatoes, and the clam juice provides the ocean-floor depth that makes this feel like a proper seafood stew.

Dicing the vegetables small (¼ inch) means they cook quickly and you get some in every spoonful alongside the fish.

Serve in shallow soup bowls with crusty bread for soaking up every drop of that broth.

Pro Tips

• Cut the fish into large pieces (about 8 from a pound). Small pieces fall apart during simmering and you end up with fish flakes instead of identifiable chunks.
• Add the fish last and simmer gently. Boiling breaks delicate fillets apart.
• Tilapia is mild and affordable, but any firm white fish works: cod, snapper, or halibut.
• Don’t cover the pot while the fish cooks. The steam can overcook the top of the fillets before the bottom finishes.

Variations

• Shrimp addition: Add peeled shrimp with the fish for a mixed seafood stew.
• Saffron broth: Steep a pinch of saffron in the wine before adding for a more Provençal-style stew.