Fish Stew

• FOR THE STEW BASE:
• 3 Tablespoons Butter
• 1 Medium Red Onion, Chopped
• 3 Carrots, Diced
• 3 Celery Stalks, Diced
• 4 cloves Garlic, Minced
• 1 teaspoon Minced Ginger
• 1 teaspoon Paprika
• 2 Baking Potatoes, Peeled And Cubed
• 2 Tablespoons Tomato Paste
• 1-1/2 cup Dry Cooking Wine
• 1 can (28 Oz. Size) Crushed Tomatoes
• 1 Tablespoon Worcestershire Sauce
• 1 bottle 8 Oz Size, Clam Juice
• 2 teaspoons Salt, Or To Taste
• 1 teaspoon Black Pepper
• 1 Bay Leaf
• FOR THE ROASTED FISH:
• 1 Tablespoon Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Chili Flakes
• 1 pound Tilapia Fillet, Skinned And Cut Into 2 Inch Pieces

1. Over medium high heat, melt butter in a Dutch oven or heavy deep sided pot.
2. Add onion, carrot and celery and saute 7 minutes or until lightly browned. Add garlic/ginger/paprika and saute a couple of minutes.
3. Put in potatoes and tomato paste and cook 1 minute. Pour in wine, bring to a boil and simmer 1-2 minutes.
4. Add the next 6 ingredients (crushed tomatoes to bay leaf) and bring to a boil. Reduce heat to medium-low and simmer 30 minutes.
5. In the meantime, preheat oven to 450u0b0F. On a foil-lined baking tray combine oil, salt, pepper and chili flakes. Add fish pieces and coat with the mixture. Bake in the preheated oven for 5 minutes until edges are lightly browned. Take out of oven.
6. After the soup has simmered for 30 minutes, add fish to stew, cover the pot and simmer for an additional 5-7 minutes, until fish is cooked through.
7. Take off heat.

stew base, butter, red onion, carrots, celery, garlic, ginger, paprika, baking potatoes, tomato paste, cooking wine, tomatoes, worcestershire sauce, salt, black pepper, bay leaf, roasted fish, oil, salt, black pepper, chili flakes, fillet

Taken from tastykitchen.com/recipes/soups/fish-stew-2/ (may not work)