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)

Lentil Soup with Lime Juice
Lentil, carrot and bell pepper soup served with lime and a slice of bread.

Lentil Soup with Lime Juice

Filling and tasty lentil soup with spicy green chiles, fresh veggies and a pop of lime!
Prepare:
10 minutes
Cook:
60 minutes
Makes:
9 cups
Cilantro Lime Tuna Wrap
Tortillas folded over a creamy vegetable filled tuna mixture with lime wedges on a plate.

Cilantro Lime Tuna Wrap

A light and flavorful meal using canned tuna, fresh veggies and a tangy mayo dressing.
Prepare:
15 minutes
Makes:
5 Wraps
Salsa Roja
Bowl of textured tomato salsa.

Salsa Roja

This fresh and spicy red salsa can be used with a variety of dishes including tacos and enchiladas and for dipping most anything.
Prepare:
10 minutes
Cook:
25 minutes
Makes:
1 ½ cups
Plant Part Salad
Wooden bowl filled with a variety of raw vegetables.

Plant Part Salad

Kids learn the parts of a plant and how to make a tasty salad with this recipe.
Prepare:
15 to 20 minutes
Makes:
12 cups
Quick Tomato Pasta Sauce
Tomato sauce served over spaghetti noodles.

Quick Tomato Pasta Sauce

A simple and delicious pasta sauce that comes together in less than 30 minutes.
Prepare:
5 minutes
Cook:
15 minutes
Makes:
2 cups
Cornbread
Square pieces of yellow cornbread on plates.

Cornbread

Enjoy this tasty bread made with pantry ingredients and ready in half an hour. It's the perfect addition to any beans, soup or stew.
Prepare:
10 minutes
Cook:
20 to 25 minutes
Makes:
12 pieces