Quick Fish Stew (Printable Version)
A comforting one-pot wonder with tender white fish, rich tomato broth, and aromatic herbs ready in just 30 minutes.
# Ingredients:
→ Main Ingredients
01 -
1 lb firm white fish fillets (cod, halibut, haddock), cut into chunks
02 -
1 medium onion, chopped
03 -
3 garlic cloves, minced
04 -
1 can (14.5 oz) diced tomatoes with juices
05 -
1 cup cherry tomatoes, halved
06 -
1 tbsp olive oil
07 -
1 tbsp fresh parsley, chopped
08 -
Juice of 1/2 lemon
09 -
3 cups fish stock or vegetable broth
10 -
2 tbsp tomato paste
11 -
1 tsp dried oregano
12 -
1/2 tsp red pepper flakes
13 -
Salt and pepper to taste
14 -
1 bay leaf
→ Optional Ingredients
15 -
1/2 cup black olives
16 -
1/4 tsp smoked paprika
17 -
1/2 cup chopped fennel
# Steps:
01 -
Heat olive oil in a large Dutch oven over medium heat. Add chopped onion and cook until translucent, about 3–4 minutes. Stir in garlic and cook for 1 more minute.
02 -
Add tomato paste and stir to coat. Cook for 1–2 minutes. Add diced tomatoes and cherry tomatoes. Stir in oregano, red pepper flakes, bay leaf, salt, and pepper.
03 -
Pour in the broth. Bring to a simmer, then reduce heat and cook uncovered for 10 minutes.
04 -
Gently add fish chunks and any optional ingredients (olives, fennel, paprika). Simmer for 6–8 minutes until fish is opaque and flakes easily.
05 -
Turn off the heat. Adjust seasoning, add lemon juice (if using), and sprinkle fresh parsley before serving.
# Notes:
01 -
This recipe is a quick one-pot dish perfect for weeknight dinners.
02 -
Ensure the fish is cooked until it is opaque and flakes easily for the best texture.