Skip to main content

Fish Stew

This stew boasts a flavorful broth to complement your favorite white fish. Serve with whole grain bread for a satisfying meal.
Bowl of soup with cubed vegetables and fish topped with parsley.
Prep time: 20 minutes
Cook time: 45 minutes
Makes: 6 cups
Nutrition Facts: View label

Ingredients

1 Tablespoon vegetable oil
½ cup diced celery
½ cup diced onion
½ cup diced carrot
½ cup diced bell pepper (any color)
1 cup cubed potato
1 can (15 ounces) diced tomatoes with
juice
3 cups low-sodium chicken broth
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ teaspoon paprika (try smoked)
¾  teaspoon dried thyme or oregano
1 pound white fish (any type), cut into pieces 
1 Tablespoon lemon juice (juice from ½ lemon)
1 Tablespoon chopped fresh parsley
(optional)
 

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. In a large pot, heat the oil over medium heat. Stir in the celery, onion, carrot and bell pepper and cook for about 5 minutes.
  4. Reduce the heat to low and cook for another 10 minutes. Add a splash of water if needed to keep the vegetables from sticking.
  5. Add the potato, tomatoes, broth and seasonings to the pot. Bring the mixture to a boil, then simmer on low heat for about 20 minutes.
  6. Add the fish and simmer on low for about 10 minutes. Stir in lemon juice and serve topped with chopped parsley, if desired.
  7. Refrigerate leftovers within 2 hours.
     

Notes

  • Try adding shrimp or shellfish, such as mussels, with the fish.
  • Fish broth or clam juice can be used instead of chicken broth.

Comments

Wow! This Fish Stew is delicious. Even leftovers were really tasty. I used frozen rockfish that partially thawed in the refrigerator. It was still a little frozen when I cut and put into the soup but cooked perfectly. I think this is an example of keeping things simple to create nice flavors.

You might also like...

Recipes A to Z (without photos)

Sunshine Roll-Ups
Platter of tortillas filled with lettuce, chicken and oranges.

Sunshine Roll-Ups

A delicious chicken salad combined with sweet oranges and wrapped inside a whole wheat tortilla with fresh greens.
Prepare:
20 minutes
Makes:
4 half roll-ups
Great Gazpacho Soup
Small bowl of tomato based chunky vegetable soup.

Great Gazpacho Soup

Homemade tomato-based chilled soup with hints of lemon and garlic.
Prepare:
10 minutes
Makes:
4 cups
Strawberry Cucumber Salad
Strawberry and cucumber slices coated with poppy seed dressing.

Strawberry Cucumber Salad

A refreshing sweet and savory salad with sliced strawberries, crisp cucumbers and honey mustard dressing.
Prepare:
20 minutes
Makes:
4 Cups
Butternut Apple Crisp
Butternut squash and apples are topped with a cinnamon-spiced oat crumble baked to a golden brown.

Butternut Apple Crisp

Butternut squash and apples are topped with a cinnamon-spiced oat crumble for a healthy fall dessert.
Prepare:
15 minutes
Cook:
45 minutes
Makes:
4 Cups
Mashed Turnips and Potatoes
Bowl of seasoned and mashed potatoes and turnips.

Mashed Turnips and Potatoes

A creamy blend of root vegetables mashed and flavored with sour cream and garlic.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
3 cups
Cucumber, Pineapple and Serrano Chile Salad
bowl of salad

Cucumber, Pineapple and Serrano Chile Salad

This refreshing salad will cool you down on a hot day. Perfect for a summer picnic or bbq.
Prepare:
30 minutes
Makes:
8 cups