Can you make a delicious fish stew with a handful of ingredients? Yes! Our recipe combines fresh fish fillets with flavoring, white wine, and tomatoes for a quick, easy, and absolutely delicious fish stew!
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One of our favorite family recipes of all time is this easy fish stew. It takes less than 30 minutes from start to finish and is absolutely delicious!
The stew tastes best with a firm white fish like halibut or cod. You can also use red snapper or even tilapia. Just stay away from delicate fish like sole or oily fish like tuna for this stew.
You can also add some shrimp, clams, and/or scallops to the stew if you like.
Video: Fish stew quick and easy
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How to make fish stew quick and easy
A hearty stew vs. a thinner soup
This recipe makes a thick stew with little liquid. If you prefer a broth, you can add more clam juice, seafood stock, shellfish broth, or white wine to achieve the desired consistency. Just keep in mind that both the tomatoes and the fish will release more liquid as they cook.
If you add more liquid, taste the soup and make sure you adjust the spices accordingly.
Replacements and Add-ins
This stew is delicious on its own, but it’s so versatile. Our readers have shared many of their own recordings over the years.
- To fill it up, add chopped potatoes, canned kidney beans, bell peppers, zucchini, celery, summer squash, kale, spinach, or even bok choy.
- You can use any type of flaky fish like snapper, cod, rockfish, whitefish, or even tilapia. Or add your choice of shrimp, scallops, crawfish or seafood.
- Add or substitute the herbs. Dill, oregano, basil, or cilantro are good options. Throwing in a bay leaf or two is also great for the broth.
- Don’t have clam juice? Use chicken or vegetable broth.
- If you don’t have a white wine around, a light or medium-bodied red wine can work just as well.
- Garnish with freshly chopped herbs, chunky croutons or bacon crumbles.
What’s the secret ingredient? Olive oil!
Six tablespoons of olive oil may seem like a lot, but it adds a rich and wonderful flavor to the stew. That’s why we recommend you use a hearty fish that is not oily. If you want, you can reduce the amount of olive oil. However, we recommend that you use at least a tablespoon to cook your flavors.
Not sure which olive oil to use? Here’s our handy little guide to olive oils.
Prepare and store fish stew
If you’re making this stew for a dinner party, prepare the soup base ahead of time and chill. Then reheat the broth and add the fish just before serving.
Do you have leftovers? Store in an airtight container in the refrigerator for up to 3 to 4 days. Just make sure you cool the soup to room temperature first.
We do not recommend freezing the leftover soup as this will change the texture of the fish. But it’s perfectly fine to freeze the broth and add the fish before serving.
Great recipe pairings for fish stew
- Bread without kneading
- garlic bread
- Mediterranean mezze platter
- Dirty Rice
- Kale salad with balsamic pine nuts and parmesan
From the editors of Simply Recipes
Quick easy fish stew
For a variation, add 1/2 pound shrimp, mussels, clams, and/or scallops to the stew. If you add shellfish, add them a few minutes before the fish; They need more time to cook and open.
If you have shellfish broth, you can use 1 cup in place of the clam juice.
ingredients
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6 tablespoon Extra virgin olive oil
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1 Middle Onionchopped (about 1 1/2 cups)
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3 big cloves garlicchopped
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2/3 Cup fresh parsley leaves, chopped
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1 1/2 cups freshly chopped tomato OR 1 (14 ounce) can of whole or mashed tomatoes with their juices
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2 teaspoon tomato pasteOptional
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1 (8 ounces) Bottle clam juice (or 1 cup shellfish stock)
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1/2 Cup dry white wine (ex Sauvignon Blanc)
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1 1/2 lb Firm white fish fillets such as halibutCod, red snapper, or sea bass, cut into 2-inch pieces
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prize dried oregano
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prize dried thyme
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1/8 teaspoon Tabasco sauce or more to taste
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1/8 teaspoon fresh ground black pepper, plus more to taste
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1 teaspoon Salt, plus more to taste
method
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Fry the flavors in olive oil:
Heat olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add onion and sauté 4 minutes. Add the garlic and cook a minute longer. Add parsley and stir for 2 minutes. Add tomatoes and tomato paste and simmer gently for another 10 minutes.
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Finish the soup:
Add clam juice, dry white wine and fish. Bring to a simmer and cook until fish is cooked through and falling apart, about 3 to 5 minutes. Add spices – salt, pepper, oregano, thyme and Tabasco. Add more salt and pepper to taste.
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Serve the stew:
Ladle into individual bowls and serve.
Great served with crusty bread for dipping into the fish stew broth.
Links:
observe seafood
| nutritional information (per serving) | |
|---|---|
| 389 | calories |
| 23g | Fat |
| 7g | carbohydrates |
| 33g | protein |
