Easy Fish Stew Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
3 servings
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Calories
332 kcal
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Course
Main Course
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Cuisine
Mediterranean
Easy Fish Stew Recipe
Description
The Easy Fish Stew Recipe uses cod and salmon fillet chunks cooked in a tomato-based sauce seasoned with garlic, sweet paprika, ground cumin, coriander, crushed red pepper, and kosher salt. Olive oil sautés the spices and garlic first to release their aromas before the tomato sauce is added. Once boiling, fish pieces are added and gently simmered covered for about 15 minutes until cooked through. The stew balances the sweetness of the strained tomatoes with the earthy spices and gentle heat, creating rich but not overpowering flavors. Fresh parsley or cilantro finishes the dish, adding herbal brightness.
This stew pairs well as a hearty main course with bread or rice to soak up the tomato sauce. The textures contrast flaky, tender fish with smooth sauce, while the spices provide warmth without excessive heat. Using strained Italian tomatoes rather than standard tomato sauce reduces acidity and improves flavor. Frozen fish thawed partially is acceptable for ease of cutting, with slightly longer cooking time to return to boil.
Leftover stew keeps refrigerated up to three days and reheats gently to prevent toughening the fish. Adjust the salt type by halving the amount if not using Diamond Crystal kosher salt.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon garlic minced
- 1 tablespoon paprika sweet
- 1 teaspoon cumin ground
- 1 teaspoon Coriander
- ½ teaspoon crushed red pepper
- 3 cups strained tomatoes or canned tomato sauce, no salt added, Pomi brand
- 2 teaspoons kosher salt see notes below, Diamond Crystal brand
- 2 cod 6 ounces each, cut into 2-inch chunks, fillets
- 2 salmon 6 ounces each, cut into 2-inch chunks, fillets
- 2 tablespoons parsley chopped; or cilantro
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
- Adjust salt quantity if using kosher salts other than Diamond Crystal; use half the amount for other brands like Morton.
- Use smooth strained tomatoes by Pomi or Bionature for less acidity compared to regular canned tomato sauce.
- Partially thaw frozen fish overnight for easier chunking and even cooking; stew may take longer to return to boil with frozen fish.
- Store leftovers in airtight containers in the refrigerator for up to 3 days and reheat gently covered to protect fish texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 332 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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