Easy Fish Stew Recipe

Name: Easy Fish Stew Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Ingredients: 2 tablespoons olive oil; 1 tablespoon garlic; 1 tablespoon sweet paprika; 1 teaspoon ground cumin; 1 teaspoon Coriander; ½ teaspoon crushed red peppers; 3 cups Pomi strained tomatoes; 2 teaspoons Diamond Crystal kosher salt; 2 cod fillets; 2 salmon fillets; 2 tablespoons parsley

User Reviews

5.0

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
3 servings
Calories
332 kcal
Course
Main Course
Cuisine
Mediterranean

Easy Fish Stew Recipe

Winston Campbell

Report

This wonderfully flavorful fish stew is one of my favorite ways to incorporate more fish into my diet. It's ready in 30 minutes!

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

2 tablespoons olive oil
1 tablespoon garlic minced
1 tablespoon sweet paprika
1 teaspoon ground cumin
1 teaspoon Coriander
½ teaspoon crushed red peppers
3 cups Pomi strained tomatoes or canned tomato sauce, no salt added
2 teaspoons Diamond Crystal kosher salt see notes below
2 cod fillets 6 ounces each, cut into 2-inch chunks
2 salmon fillets 6 ounces each, cut into 2-inch chunks
2 tablespoons parsley chopped; or cilantro

Add to Shopping List

Instructions

Heat the olive oil in a large, heavy saucepan over medium heat. Add the garlic and spices. Cook, stirring, for 30 seconds, until fragrant.
Whisk in the tomato sauce and kosher salt. When the mixture starts to boil, add the fish pieces, spooning the sauce on top to cover them. Bring back to a gentle boil.
Cover (use heavy-duty foil if your skillet does not come with a lid), lower the heat to medium-low, and cook until the fish is cooked through, for about 15 minutes.
Garnish with parsley and serve.

Notes

If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
While you can make this recipe with regular canned tomato sauce, I prefer to use strained tomatoes by one of two Italian brands - Pomi or Bionature. These tomatoes are smooth, flavorful, and sweet. A domestic US tomato sauce will be more acidic.
You can use frozen fish, but not so frozen that you can't cut them into chunks. I like using partially frozen fish because it makes cutting them easier. So, I defrost them the night before in the fridge, and by the time I'm ready to use them, they're just a bit frozen. Remember that after adding frozen fish, the stew will take slightly longer to return to a boil.
You can keep the leftovers in the fridge, in an airtight container, for up to 3 days. Reheat them gently, covered (to prevent splatters), in the microwave at 50% power.

Nutrition Information

Show Details

Serving 0.25recipe Calories 332kcal (17%) Carbohydrates 13g (4%) Protein 33g (66%) Fat 15g (23%) Saturated Fat 2g (10%) Sodium 678mg (28%) Fiber 4g (16%)