Total Time
35mins
Prep 15 mins
Cook 20 mins

Food columnist Renee Enna published this recipe which relies on less-expensive ingredients to create a toothsome fish stew. She suggests using whatever firm white fish is on sale, shredded crab to thicken the stew, and mushrooms to provide texture in place of shellfish. Serve with a crusty bread. I've made the salt optional and suggested low-sodium tomatoes to try to reduce the sodium level,

Ingredients Nutrition

Directions

  1. Heat the oil over medium-high heat in a Dutch oven and add the onion; cook, stirring, until softened, about 2 minutes.
  2. Stir in the mushrooms, Italian herbs, garlic, salt, red pepper flakes, and black pepper and cook until the mushrooms have softened, about 2 minutes.
  3. Stir in the tomatoes and wine and heat to a boil.
  4. Cut the fillets into chunks and stir into the soup, making sure all pieces are submerged. Reduce heat to a slow boil and cook until the fish is cooked through, about 5 minutes.
  5. Stir in the crabmeat, roasted red peppers and shrimp, if using. Continue to cook until just heated through, about 3 minutes.
  6. Taste - if acidic, add the sugar.
  7. Serve garnished with the parsley.
Most Helpful

5 5

This is a delicious fish soup! I was surprised by the addition of the red wine but it was really good, adding a nice deep flavor. I used the optional shrimp (salad-sized) and skipped the crabmeat. For the fish I used tilapia. Thanks for sharing your recipe!

5 5

Hubby loved this!...He even said he likes it better then my normal recipe I use...the only changes I made was to use fresh crab...lucky me I found some on sale...and I threw in a few bay scallops...also on sale...what a yummy dish...I did find it took awhile to get use to the roasted red peppers...and I did use the optional sugar...thanks for posting this...=)