This stew boasts a flavorful broth to complement your favorite white fish. Serve with whole grain bread for a satisfying meal.
Fish Stew
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
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- 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.
- Reduce the heat to low and cook for another 10 minutes. Add a splash of water if needed to keep the vegetables from sticking.
- 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.
- Add the fish and simmer on low for about 10 minutes. Stir in lemon juice and serve topped with chopped parsley, if desired.
- 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.
You might also like...
Savory Yogurt Spread
Savory Yogurt Spread
A thick and creamy herbed yogurt spread that is great on wraps or for dipping veggies and pita.
Prepare:
5 minutes
Makes:
½ cup
Baked Cauliflower Tots
Baked Cauliflower Tots
Cauliflower Tots are cheesy and kid-approved! They are sure to become your favorite side dish or snack.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
15 tots
Watermelon Salsa
Watermelon Salsa
Enjoy this unique salsa as a sweet, tangy and fresh snack or as a topping for tacos or fish.
Prepare:
15 minutes
Makes:
2 cups
Jollof Rice
Jollof Rice
This flavorful variation of a West African favorite includes brown rice, tomatoes, onions, peppers, broth and seasonings. Thanks to the OSU Extension African Heritage Work Group for this recipe.
Prepare:
10 minutes
Cook:
55 to 60 minutes
Makes:
8 to 9 cups
Mashed Turnips and Potatoes
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
French Toast
French Toast
A simple breakfast that everyone will love. Top with your favorite fruits or sauces.
Prepare:
5 minutes
Cook:
5 minutes
Makes:
4 slices
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.