Jeff'S Fish Stew

• 1/4 cup olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 2 stalks celery, chopped
• 1 carrot, diced
• 3 cloves garlic, crushed and minced
• 1/2 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
• 1/2 cup dry white wine
• 1 1/2 pounds swordfish, cut into bite-sized pieces
• 2 (6.5 ounce) cans whole baby clams, undrained
• 1 tablespoon cornstarch, or as needed

1. 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.
2. 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.
3. 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.

olive oil, onion, green bell pepper, stalks celery, carrot, garlic, oregano, fresh basil, salt, chicken broth, tomatoes, white wine, swordfish, baby clams, cornstarch

Taken from www.allrecipes.com/recipe/257660/jeffs-fish-stew/ (may not work)