Description
This is a hearty, satisfying stew that I have tweaked around. I serve this with a really good crusty bread.
Ingredients
- ¼ cup olive oil
- 1 onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, chopped
- 1 carrot, diced
- 3 cloves garlic, crushed and minced
- ½ 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
- ½ cup dry white wine
- 1 ½ pounds swordfish, cut into bite-sized pieces
- 2 (6.5 ounce) cans whole baby clams, undrained
- 1 tablespoon cornstarch, or as needed
Prep Time: 30 mins
Cook Time: 54 mins
Total Time: 1 hr 24 mins
Servings: 6