Winter Fish Stew

Winter Fish Stew
Cook / Prep Time: 1hr or more

You can always substitute different kinds of fish for this recipe, but the sablefish and ling cod really brings out the richness and flavours that are put into the stew.  - Jen


Serves 6

½ lb Sablefish (skinned, deboned and cut into small chunks)
½ lb Ling Cod
½ lb Prawns (peeled and deveined)
¼ cup Olive oil
½ Onion (small dice)
3 Carrots (peeled and diced)
4 Celery Stalks (small dice)
3 cloves Garlic (chopped)
1 (14oz) Can Stewed Tomatoes
2 cups Chick Stock, Fish Stock or Water
1 Cup White Wine
1 (8oz) Bottle of Clam juice (Use less if you like)
¼ Cup Sherry
½ tsp Chili flakes
½ Bunch of Cilantro (chopped)
Salt and Pepper to taste


  • Heat oil in a large pot over medium heat. Saute the onion, carrot and celery for 3-4 minutes. Next add the garlic and continue sautéing for another 1-2 minutes.
  • Stir in the tomatoes, stock, wine ,clam juice and sherry. Bring to a boil, add the chili flakes, salt and pepper to taste. Reduce heat and simmer for 30minutes to 1 hour.
  • Then add the cilantro, fish and prawns to the stew. Continue cooking for 4-5 minutes.
  • Remove from heat and allow to sit 5 minutes before serving.

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