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)

Chicken and Black Bean Salsa Burritos
Bean and chicken mix wrapped in flour tortillas and tin foil shown on plates.

Chicken and Black Bean Salsa Burritos

Tortillas are rolled around a flavorful filling of beans, spices and chicken. Kids and adults will love them for a quick and tasty breakfast, lunch or dinner!
Prepare:
20 minutes
Cook:
30 minutes
Makes:
4 Burritos
Watermelon Fruit Salad
Large bowl with a colorful fresh fruit mix.

Watermelon Fruit Salad

Fresh and easy summer fruit mixed with tangy lime and a touch of honey.
Prepare:
20 minutes
Makes:
4 Cups
Garbanzo Bean and Vegetable Salad
bowl of bean and vegetable salad

Garbanzo Bean and Vegetable Salad

This colorful salad comes together fast for a lunch or a side to share with others.
Prepare:
20 minutes
Makes:
8 cups
Lemon Dill Brussels Sprouts
Plate of brussels sprouts with a creamy yogurt dressing.

Lemon Dill Brussels Sprouts

Sauteed Brussels sprouts with a creamy lemon and dill sauce.
Prepare:
15 minutes
Cook:
10 minutes
Makes:
2 Cups
Cheesy Potato Soup
Photo of Cheesy Potato Soup

Cheesy Potato Soup

This one-pot soup is creamy, cheesy, comforting and perfect on a cold day.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
6 Cups
Vegetarian Tofu Enchiladas
Casserole dish with a tofu and vegetable mix topped with black olives and cilantro.

Vegetarian Tofu Enchiladas

Tofu provides protein while mushrooms provide texture and umami flavor in these easy enchiladas.
Prepare:
30 minutes
Cook:
30 minutes
Makes:
8 pieces