Ingredients
¼cupolive oil
1onion,diced
1green bell pepper,diced
2celery stalks,chopped
1carrot,diced
3garlic cloves,crushed, minced
½tspdried oregano
5fresh basil leaves,chopped
salt and ground black pepper,to taste
15ozchicken broth,(2 cans), or more to taste
28ozcrushed tomatoes,(1 can)
½cupdry white wine
1½lbsswordfish,cut into bite-sized pieces
6½ozwhole baby clams,(2 cans), undrained
1tbspcornstarch,or as needed
Preparation
Heat the olive oil in a large pot over medium heat. Add the onion, green bell pepper, celery, and carrot, then cook and stir for about 5 minutes until softened.
Add the garlic, then cook and stir for about 1 minute until fragrant. Season with oregano, basil, salt, and pepper.
Pour the chicken broth into the pot, then simmer for about 20 minutes until the celery and carrot are soft.
Pour in the crushed tomatoes and white wine, then simmer for about 10 minutes until flavors combine.
Stir the swordfish into the pot, then cook for about 10 minutes until easily flaked with a fork.
Pour in the clams with juices, then simmer for about 5 minutes until heated through. Stir in cornstarch for 3 to 5 minutes until stew thickens.
Serve warm and enjoy.
