Quick Fish Stew

Quick Fish Stew

  • Prep: 10 min
  • Cook Time: 25 min
  • Total: 35 min
  • Serving: 4 Servings

This tomato and rice fish stew is given a unique twist of rich flavor with the addition of Pernod, an anise-flavored liqueur.


  • 2 tablespoons extra virgin olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 cups diced tomatoes (1 small can)
  • 1 bottle clam juice
  • 1/2 cup minced fresh parsley
  • 1/4 cup Pernod
  • 1 pinch saffron threads, crushed
  • 1 pound fish fillet, white and firm
  • salt and pepper
  • 1 cup jasmine rice


  1. Cook the jasmine rice according to package directions.
  2. In the meantime, place the oil into a large sauté pan over medium-high heat. Once it begins to shimmer, add the onion and sauté for 5 minutes, and then add the garlic and cook for an additional minute.
  3. Stir in the tomatoes, clam juice, parsley, Pernod and saffron, and then bring the mixture to a boil. Cover the pan, reduce the heat to medium-low, and simmer the mixture for 5 minutes.
  4. Sprinkle the fish with a few generous pinches of salt and pepper and then add to the pan. Cook the stew, covered, for 8 minutes and then ladle into bowls over the prepared rice.


Comments on "Quick Fish Stew"