All Recipes Best Recipe Soups, Stews and Chili Recipes Stews Seafood

Ingredients

¼ cup olive oil 1 onion, diced 1 green bell pepper, diced 2 stalks celery, chopped 1 carrot, diced 3 cloves garlic, crushed and minced ½ teaspoon dried oregano 5 leaves fresh basil, chopped salt and ground black pepper to taste 2 (15 ounce) cans chicken broth, or more to taste 1 (28 ounce) can crushed tomatoes ½ cup dry white wine 1 ½ pounds swordfish, cut into bite-sized pieces 2 (6.5 ounce) cans whole baby clams, undrained 1 tablespoon cornstarch, or as needed

Nutrition Info

406.6 calories carbohydrate: 21 g cholesterol: 88.5 mg fat: 15.5 g fiber: 3.9 g protein: 41.6 g saturatedFat: 2.7 g servingSize: - sodium: 1054.4 mg sugar: 3.4 g transFat: : - unsaturatedFat: : -

Heat olive oil in a large pot over medium heat. Add onion, green bell pepper, celery, and carrot, cook and stir until softened, about 5 minutes. Add garlic, cook and stir until fragrant, about 1 minute. Season with oregano, basil, salt, and pepper.
Pour chicken broth into the pot, simmer until celery and carrot are soft, about 20 minutes. Pour in crushed tomatoes and white wine, simmer until flavors combine, about 10 minutes.
Stir swordfish into the pot, cook until easily flaked with a fork, about 10 minutes. Pour in clams with juices, simmer until heated through, about 5 minutes. Stir in cornstarch until stew thickens, 3 to 5 minutes.

6 servings

This is a hearty, satisfying stew that I have tweaked around. I serve this with a really good crusty bread.