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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.
Featured in a Food Hero Monthly

Comments

Submitted by walscaro on Wed, 08/28/2024 - 09:23

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.

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