Ingredients:

  • 2 tbsp olive oil (30 ml)
  • 1 medium onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 red bell pepper, deseeded and chopped
  • 1 (14.5 oz) can diced tomatoes, undrained (approx. 400g)
  • 1 (8 oz) bottle clam juice (240 ml)
  • 1 cup dry white wine (240 ml) (Optional)
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • ¼ tsp red pepper flakes (adjust to taste)
  • 1 lb firm white fish fillets (cod, haddock, or pollock), cut into 1-inch pieces (450g)
  • ½ lb peeled and deveined shrimp (prawns) (225g)
  • ½ cup chopped fresh parsley
  • Salt and black pepper to taste
  • Lemon wedges, for serving (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Stir in bell pepper and cook for another 3 minutes.
  3. Add diced tomatoes, clam juice (or fish stock), white wine (if using), oregano, basil, and red pepper flakes. Bring to a simmer. Season with salt and pepper.
  4. Gently add the fish pieces to the stew. Simmer for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
  5. Add the shrimp (prawns) and cook for another 2-3 minutes, or until they turn pink and opaque.
  6. Stir in fresh parsley. Ladle the stew into bowls and serve hot with lemon wedges (optional).