Fish Stew Recipe

When I first tried making this fish stew, I didn’t expect it to taste so vibrant and homey at the same time. The broth simmered with garlic, onions, and tomatoes, filling the house with a rich, coastal aroma that instantly made me hungry. The fish turned out tender and flavorful, soaking up all the delicious spices. Now, it’s one of those recipes I reach for when I want something hearty but still fresh and light.

Fish Stew Recipe

Difficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

350

kcal

This hearty fish stew is packed with tender white fish, fresh vegetables, and warming spices, simmered in a flavorful broth. Light yet satisfying, it’s the perfect comfort food served with crusty bread or rice.

Ingredients

• 1 ½ lbs (680 g) white fish fillets (cod, haddock, or halibut), cut into chunks

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1 medium onion, diced

• 1 red bell pepper, diced

• 1 medium carrot, thinly sliced

• 2 medium tomatoes, diced (or one can, 14 oz, diced tomatoes)

• 3 cups fish stock (or chicken/vegetable broth)

• ½ cup coconut milk (optional, for creaminess)

• 1 tbsp tomato paste

• 1 tsp smoked paprika

• ½ tsp red pepper flakes (optional, for heat)

• 1 tsp dried thyme (or 2 tsp fresh)

• Salt and black pepper, to taste

• 2 tbsp fresh parsley, chopped (for garnish)

• Lemon wedges, for serving

Directions

• Prepare the base: Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and bell pepper. Sauté for 5–6 minutes until softened and fragrant.
  
• Build the flavors: Stir in the tomato paste, smoked paprika, thyme, and red pepper flakes. Cook for 1 minute to release the spices.
  
• Add liquids: Pour in the diced tomatoes and broth. Bring to a boil, then reduce the heat and let simmer for about 10 minutes to allow the flavors to meld.
  
• Add fish: Gently add the fish chunks into the pot. Simmer uncovered for 8–10 minutes, or until the fish is cooked through and flakes easily with a fork.
  
• Finish with creaminess: Stir in coconut milk (if using) and season with salt and black pepper to taste. Simmer for another 2 minutes.
  
• Serve: Ladle the stew into bowls, sprinkle with fresh parsley, and serve with lemon wedges and crusty bread.
  

Nutrition Information

• Calories: ~350 kcal
• Protein: 34 g
• Fat: 15 g
• Carbohydrates: 20 g
• Fiber: 4 g
• Sodium: ~650 mg

Expert Tips and Variations

You can swap white fish like cod or halibut for salmon or shrimp for a richer taste. Add a splash of coconut milk for creaminess or a pinch of chili flakes for heat. Always simmer gently to avoid overcooking the fish; that’s the key to keeping it tender. Avoid adding fish too early, or it might break apart before serving.

How to Store and Reheat Fish Stew

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat until warm. Avoid boiling the fish so it doesn’t become tough.

Things People Ask

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