Under 30 Minutes

Fish Stew with Herbed Toasts

  • Prep:
  • Total Time:
  • Servings: 4

Photography: James Ransom

Source: Martha Stewart Living, February 2015


  • 4 tablespoons unsalted butter, room temperature
  • 2 medium carrots, peeled and finely chopped
  • 1 stalk celery, finely chopped
  • 2 shallots, minced (1/4 cup)
  • 5 sprigs thyme
  • Coarse salt and freshly ground pepper
  • 1 can (14.5 ounces) whole peeled plum tomatoes in juice
  • 16 ounces clam juice
  • 1 1/2 pounds skinless cod or halibut fillet, cut into 1 1/2-inch pieces
  • 4 slices baguette, each 1 1/2 inches thick on the diagonal


  1. Heat broiler with rack 8 inches from heating element. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add carrots, celery, 3 tablespoons shallot, and 3 thyme sprigs; season with salt. Cook, stirring occasionally, until vegetables are golden in spots, about 5 minutes. Stir in tomatoes and juice; simmer, breaking up tomatoes into bite-size pieces, until liquid is mostly evaporated, about 5 minutes. Stir in clam juice and fish; return to a simmer. Remove from heat.

  2. Spread remaining 2 tablespoons butter over bread. Sprinkle with remaining 1 tablespoon shallot and thyme leaves from 2 sprigs; season with salt and pepper. Place atop fish. Broil until fish is just cooked through and bread is toasted, about 2 minutes (if bread is darkening too quickly, move skillet to lower rack); serve.


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