Easy Creamy Fish Stew

Name: Easy Creamy Fish Stew
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving
Ingredients: 6 catfish fillets; 1 large onion; 1 carrot; 1 cup white wine; ½ cup Homemade fish broth; 1 poblano pepper or green bell pepper; 1 red bell pepper; 5 garlic cloves; 6 roma tomatoes; 2 Russet potatoes; 1 bay leaf; 1 teaspoon dried oregano; ½ bunch green onions; ½ bunch of cilantro or Italian parsley; 1½ teaspoon kosher salt; 2 teaspoons red pepper flakes; Juice of 1 lemon; 80 ml of heavy cream or light cream; 200 g mozzarella cheese; extra virgin olive oil

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
6
Calories
1131 kcal
Course
Main Course
Cuisine
American

Easy Creamy Fish Stew

Deacon Moody

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This creamy, hearty, and flavorful Paraguayan Creamy Fish Stew is perfect for seafood lovers. This rich and creamy stew is made with firm fish fillets, vegetables, herbs, and a touch of cream, creating a delicious combination of flavors and textures. The natural starches in the russet potatoes used in the recipe add body to the stew, while the heavy cream provides a velvety richness that will satisfy your taste buds. Whether you're looking for a comforting meal on a chilly night or a dish to impress your guests, Creamy Fish Stew is a perfect choice. 😋🐟

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Ingredients

Servings

6 catfish fillets , tilapia, cod, or any firm fish fillets.
1 large onion , julienne sliced
1 carrot , julienne sliced
1 cup white wine
½ cup Homemade fish broth , Knorr low sodium chicken broth or vegetable broth
1 poblano pepper or green bell pepper , julienne sliced
1 red bell pepper , julienne sliced
5 garlic cloves , finely minced
6 roma tomatoes , sliced
2 Russet potatoes , thinly sliced * (about 7 mm to 1 cm)
1 bay leaf
1 teaspoon dried oregano
½ bunch green onions , chopped
½ bunch of cilantro or Italian parsley , chopped
1½ teaspoon kosher salt
2 teaspoons red pepper flakes , to taste
Juice of 1 lemon
80 ml of heavy cream or light cream
200 g mozzarella cheese (cut into little chunks)
extra virgin olive oil , as needed

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Instructions

Place the fish fillet on a piece of parchment paper and sprinkle it with kosher salt and pepper. Drizzle the lemon juice over the top of the fillets and let marinate in the refrigerator for 20 to 30 minutes.
Remove the fish fillets from the refrigerator and roll up each fillet, beginning at the narrow end and weave a large toothpick to keep the roll closed. Repeat the process until you have finished all the fish rolls.
Heat 3 tablespoons extra olive oil in a large saucepan over medium-high heat. Add the onion, poblano pepper, carrot, tomatoes, and garlic; season with 1 ½ teaspoon kosher salt, 2 teaspoons crushed red pepper flakes pepper, 1 teaspoon oregano and bay leaf. Cover and cook until the vegetables are softened, about 10 minutes.
Deglaze with white wine. Once evaporated, add chicken stock and potatoes. Bring it to a boil for about 5 minutes, then reduce the heat to a simmer. Cook until the potatoes are tender, about 8 to 10 minutes. Increase heat to medium-high; nestle the pieces of fish rolls previously seasoned among the vegetables in the pan and stir the Creamy Fish Stew in with the cream.
Heat Creamy Fish Stew until warmed through and fish is opaque throughout, about 2 minutes. Scatter chunks of cheese over the stew and sprinkle with chopped green onions and cilantro; cover for about 5 minutes. Remove the toothpick and serve the Creamy Fish Stew as it is or over white rice.
Enjoy our Creamy Fish Stew!

Equipments used:

Notes

How to Store & Re-Heat
How to Store & Re-Heat
To store: the creamy fish stew, first, let it cool down to room temperature. Then, transfer it to an airtight container and refrigerate it for 3-4 days. If you want to store it longer, you can freeze it for 2-3 months. When freezing, leave space in the container for the stew to expand as it freezes.
To reheat: the stew, you can do it on the stovetop or microwave. If reheating on the stovetop, transfer the casserole to a pot and add a little water or broth to thin it out. Heat it on medium heat, occasionally stirring, until it simmers. If you want to reheat the meal in the microwave, transfer the stew to a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Microwave on high for 2-3 minutes, stirring halfway through, until the stew is heated.
Make-Ahead
Make-Ahead
The creamy fish stew can be made ahead of time and stored in the refrigerator for up to 3 days. After making the stew, allow it to cool completely before transferring it to an airtight container or a large resealable bag. Label the container or bag with the dish's name and the date it was made. When ready to serve, reheat the stew on the stovetop over low heat, occasionally stirring, until heated. You may need to add a splash of broth or cream to restore its creamy texture. The flavors of the fish and vegetables will continue to meld together as the stew sits, making it even more flavorful the next day.
The creamy fish stew can be made ahead of time and stored in the refrigerator for up to 3 days. After making the stew, allow it to cool completely before transferring it to an airtight container or a large resealable bag. Label the container or bag with the dish's name and the date it was made. When ready to serve, reheat the stew on the stovetop over low heat, occasionally stirring, until heated. You may need to add a splash of broth or cream to restore its creamy texture. The flavors of the fish and vegetables will continue to meld together as the stew sits, making it even more flavorful the next day.
This make-ahead method is perfect for busy weeknights or entertaining, allowing you to spend more time with your guests and less time in the kitchen. Enjoy the delicious and comforting flavors of the creamy fish stew easily, thanks to this simple make-ahead method.
This make-ahead method is perfect for busy weeknights or entertaining, allowing you to spend more time with your guests and less time in the kitchen. Enjoy the delicious and comforting flavors of the creamy fish stew easily, thanks to this simple make-ahead method.
How to Freeze
How to Freeze
To freeze the creamy fish stew, allow it to cool completely before transferring it to an airtight container or a resealable freezer bag. Make sure to remove as much air as possible to prevent freezer burn. Label the container or bag with the dish's name and the frozen date. The stew can be stored in the freezer for up to 3 months. When ready to eat, thaw the stew in the refrigerator overnight and reheat it on the stovetop over low heat, occasionally stirring, until heated.
To freeze the creamy fish stew, allow it to cool completely before transferring it to an airtight container or a resealable freezer bag. Make sure to remove as much air as possible to prevent freezer burn. Label the container or bag with the dish's name and the frozen date. The stew can be stored in the freezer for up to 3 months. When ready to eat, thaw the stew in the refrigerator overnight and reheat it on the stovetop over low heat, occasionally stirring, until heated.
Avoid reheating the stew in the microwave, as this can cause the fish to become rubbery. The reheated stew may need a splash of broth or cream to restore its creamy texture. Enjoy the delicious flavors of the creamy fish stew, even on busy weeknights, with this simple and convenient freezing method.
Avoid reheating the stew in the microwave, as this can cause the fish to become rubbery. The reheated stew may need a splash of broth or cream to restore its creamy texture. Enjoy the delicious flavors of the creamy fish stew, even on busy weeknights, with this simple and convenient freezing method.
To store: the creamy fish stew, first, let it cool down to room temperature. Then, transfer it to an airtight container and refrigerate it for 3-4 days. If you want to store it longer, you can freeze it for 2-3 months. When freezing, leave space in the container for the stew to expand as it freezes.
To reheat: the stew, you can do it on the stovetop or microwave. If reheating on the stovetop, transfer the casserole to a pot and add a little water or broth to thin it out. Heat it on medium heat, occasionally stirring, until it simmers. If you want to reheat the meal in the microwave, transfer the stew to a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Microwave on high for 2-3 minutes, stirring halfway through, until the stew is heated.