My modified fish stew

I'm not a very adventurous cook. I don't try to re-create new dishes nor venture out to concoct something from what I have on hand. I tend to stick to recipes (I'm very good at following instructions) & the most I would do is perhaps make substitutions where none is available.

Case in point. I came across this tempting fish stew at Simply Recipes (it is becoming my go to place for recipes). I love fish stew & this looked easy enough. The only thing is I couldn't find clam juice. Anywhere. Despite 3 trips to different supermarkets. Ah well, I'll substitute with dashi stock instead. And instead of oregano (since I didn't have any) I added saffron (at least to make it more like bouillabaisse altho this is not even close). And I served the fish stew with rice. Since I've not done this with clam juice, I have no point of comparison but I love it anyway & the Girl seemed to like it too cos she kept pouring the sauce/soup over her rice.

Here's the recipe for the Fish Stew

Fish Stew (for 4 )

6 Tbsp olive oil
1 onion chopped
2 large garlic cloves chopped
2/3 cup of fresh parsley chopped
1 cup fresh chopped tomato (1 medium tomato) I used half a bottle of home made coulis
2 tsp tomato paste
230 ml clam juice (I couldn't find any so I'd substituted with Japanese dashi stock instead. 230 ml of water with 1.5 tsp of dashi powder)
2/3 cup of white wine
700 g fish fillets (use at least 3 diff types of firm white fish - I used sea bass, cod & another fish which I don't have the English name)

oregano, tabasco, thyme, pepper, salt to taste (I added thyme, salt & pepper but also a little saffron for the extra kick)


1. Heat olive oil & then fry onions & garlic for about 4 mins
2. Add parsley & fry further
3. Add tomatoes, paste & cook for another 2 mins
4. Add clam juice (stock), wine & fish. Simmer till fish is cooked. Not more than 10 mins. You don't want the fish to break up. Add herbs, spices, salt & pepper to taste.