best fish stew recipe

Written ByJenny Smyth Posted on
best fish stew recipe
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The Best best fish stew recipe

I’ve been making this fish stew recipe for years, and it’s always a hit with my family. It’s a classic dish that originated in the Mediterranean, where fishermen would cook their catch in a flavorful broth. The key to this recipe is the combination of tender fish, aromatic vegetables, and a rich, savory broth.

When I’m cooking for a crowd, this is one of my go-to recipes – it’s easy to make in large quantities and can be served hot or cold. My kids love helping me chop the veggies and stirring the pot, and it’s a great way to get them involved in the kitchen. The best part?

This recipe is not only delicious, but it’s also healthy and packed with nutrients from the fish and veggies. It’s a perfect meal for any occasion – whether you’re feeding a crowd or just need a comforting dinner for yourself. Over time, I’ve tweaked the recipe to make it even more flavorful and tender.

I’ve added some secret ingredients that take it to the next level, but feel free to experiment and make it your own. This recipe has become a staple in our household, and I’m sure it will become one of your favorites too. One of the reasons I love this recipe is that it’s so versatile – you can serve it as a main course or use it as a base for other dishes like soups or salads.

The leftovers are just as delicious, reheated or served cold. I’ve even used this recipe as a base for other meals, like tacos or sandwiches. It’s really up to you how you choose to use it.

Best Fish Stew

Best Fish Stew

4.8 from 575 votes

A hearty and aromatic fish stew with tender chunks of white fish in a rich tomato and saffron broth. This one-pot meal is perfect for a cozy dinner and comes together in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Stew Base

2 tbsp olive oil
1 large onion, diced
2 garlic cloves, minced
1 fennel bulb, thinly sliced
1 tsp paprika
1/2 tsp saffron threads
1/4 cup dry white wine
1 can (14 oz) crushed tomatoes
3 cups fish stock
1 bay leaf
1/2 tsp salt
1/4 tsp black pepper

For the Fish and Finish

1.5 lbs firm white fish fillets (such as cod or halibut), cut into 2-inch chunks
1/2 cup chopped fresh parsley
1 tbsp lemon juice

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add the diced onion and sliced fennel, and cook for 5 minutes until softened and translucent, stirring occasionally.
3Add the minced garlic, paprika, and saffron threads, and cook for 1 minute until fragrant.
4Pour in the white wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom.
5Stir in the crushed tomatoes, fish stock, bay leaf, salt, and pepper.
6Bring the stew to a boil, then reduce the heat to low and let it simmer uncovered for 15 minutes, allowing the flavors to meld.
7Gently add the fish chunks to the simmering broth, making sure they are submerged.
8Cook for 5 to 7 minutes, until the fish is opaque and flakes easily with a fork.
9Remove the pot from the heat and discard the bay leaf.
10Stir in the chopped parsley and lemon juice, then ladle the stew into bowls and serve hot with crusty bread.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Wooden spoon
Chef’s knife
Cutting board
Measuring spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 60mg🧂Sodium: 800mg🌾Total Carbs: 20g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 35g

📝Notes

Tips: For the best flavor, use a good quality fish stock. If you don’t have saffron, you can substitute with a pinch of turmeric for color. Serve with a side of crusty bread to soak up the broth.

Watch Video Of How Best Fish Stew Works

This fish stew recipe is always a good idea for any occasion – whether you’re feeding a crowd or just need a comforting dinner for yourself. It’s easy to make in large quantities and can be served hot or cold.

One of my favorite things about this recipe is that it reheats well – so if you’re short on time during the week, you can easily reheat leftovers on busy days. For special occasions like holidays or family gatherings, consider serving this stew with some crusty bread or over rice.

❓ Frequently Asked Questions About Fish Stew

Q: What type of fish should I use for this recipe?

A: You can use any firm-fleshed white fish such as cod, halibut or snapper for this recipe.

Q: Can I make this recipe in advance?

A: Yes, you can prepare all the ingredients ahead of time and store them in separate containers in the fridge until you’re ready to cook.

Q: How do I prevent the fish from breaking up while cooking?

A: To prevent the fish from breaking up while cooking, make sure to cook it gently over low heat until it flakes easily with a fork.

Q: Can I substitute other types of seafood for the fish?

A: Yes, you can substitute other types of seafood such as shrimp or scallops for the fish if you prefer.

Q: How long does this recipe take to prepare?

A: This recipe takes about 30 minutes to prepare and 20 minutes to cook.

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