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)

Pineapple Carrot Protein Smoothie
Glass filled with a thick orange smoothie.

Pineapple Carrot Protein Smoothie

Enjoy this high-protein smoothie for a quick meal or to re-fuel after exercise. Make it your own with different fruits and vegetables.
Prepare:
10 minutes
Makes:
1 ½ cups
Roasted Radishes with Peas
Plates of a vibrant pea and radish mix.

Roasted Radishes with Peas

Mild, slightly sweet, roasted radishes paired with bright and creamy peas make the perfect side to a spring or summer meal.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
2 cups
Chunky Black Bean Dip
Ceramic bowl with bean dip served next to vegetable slices.

Chunky Black Bean Dip

Great appetizer or snack idea ready in as little as 10 minutes!
Prepare:
10 minutes
Makes:
3 Cups
One-Pan Chicken Alfredo
Creamy pasta and broccoli in a skillet.

One-Pan Chicken Alfredo

A delicious one-pan pasta dish with the perfect blend of creamy cheese sauce, veggies and chicken.
Prepare:
30 minutes
Cook:
30 minutes
Makes:
7 Cups
Cucumber Salad with Tomatoes
Fluffy couscous mixed with chopped vegetables.

Cucumber Salad with Tomatoes

Make ahead salad that combines fresh veggies, couscous or your favorite grain, and tangy Italian dressing.
Prepare:
15 minutes
Makes:
5 cups
Whole-Wheat Yogurt Rolls
Platter of golden whole-wheat rolls.

Whole-Wheat Yogurt Rolls

These warm and toasty rolls are ready in 30 minutes with only 4 ingredients.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
10 Rolls