Recipe courtesy of Michele Urvater

Fish Stew

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 30 min
  • Cook: 45 min
  • Yield: 4 servings
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2 tablespoons olive oil

1 onion, finely chopped

2 cloves garlic, crushed

28 ounce can plum tomatoes, drained and chopped juices reserved

3 cups water, broth or clam juice

1 teaspoon dried thyme or oregano

1 teaspoon salt

4 cups or 1 1/2 pounds acorn squash, peeled and cut into 1inch pieces

2 ears of corn, cut crosswise into 1inch pieces

1 1/2 pounds monkfish, cut into 1inch cubes

Salt and freshly ground black pepper or crushed red pepper

1/3 cup chopped parsley


  1. In a large saucepan heat olive oil. Add onion and cook until tender, adding water if onions
  2. begin to stick. Saute garlic for 10 seconds, then add tomatoes, 3 cups liquid of choice, thyme, 1 teaspoon salt, squash and corn. Cover and bring to a simmer and cook for 15 minutes or until squash and corn are tender.
  3. Add fish, cover and simmer for 5 minutes or until just opaque; season well with salt and pepper and garnish with parsley.
  4. ESPECIALLY GOOD FOR KIDS: If your kids won't eat fish, then make stew through step 1, divide it into two pots and to 1 pot add 12 ounces diced boneless chicken to the other 12 ounces diced fish for the adults; garnish adults portion with crushed red pepper.