Easy Fish Stew Recipe Ready in 34 Minutes (Print version)
Tender white fish simmered in a bright tomato broth with potatoes, garlic, lemon, and parsley, ready in 34 minutes.
# Ingredients:
For the stew base
01 -
2 tablespoons olive oil
02 -
1 medium yellow onion, finely chopped
03 -
3 cloves garlic, minced
04 -
2 tablespoons tomato paste
05 -
1 teaspoon smoked paprika
06 -
1/4 teaspoon chili flakes, optional
07 -
1 can (14.5 oz or 410 g) diced tomatoes
08 -
2 cups (480 ml) fish stock or vegetable stock
09 -
10 oz (285 g) Yukon Gold potatoes, cut into 1/2-inch cubes
10 -
1 bay leaf
11 -
3/4 teaspoon fine salt, plus more to taste
12 -
1/4 teaspoon black pepper
For finishing
13 -
1 1/2 lb (680 g) firm white fish fillets, cut into 1 1/2-inch chunks
14 -
1 tablespoon fresh lemon juice, plus wedges for serving
15 -
1/4 cup chopped fresh parsley
16 -
1 tablespoon extra-virgin olive oil, optional for serving
# Instructions:
01 -
Heat the olive oil in a wide pot over medium heat. Add the onion and a pinch of the measured salt, then cook for 5 minutes until softened and glossy.
02 -
Stir in the garlic, tomato paste, smoked paprika, and chili flakes. Cook for 1 minute, stirring often, until the tomato paste darkens slightly and smells rich.
03 -
Add the diced tomatoes, stock, potatoes, bay leaf, remaining salt, and black pepper. Bring to a boil, then cover and simmer over medium-low heat for 14-16 minutes until the potatoes are just tender.
04 -
Lower the heat so the broth barely bubbles. Nestle the fish chunks into the pot, cover, and cook for 5-7 minutes until the fish is opaque and flakes easily with a fork.
05 -
Remove the bay leaf. Stir in the lemon juice and parsley very gently, then taste and adjust the salt. Drizzle with extra-virgin olive oil and serve with lemon wedges if you like.
# Good to know:
01 -
Cut potatoes small so the stew finishes in 34 minutes.
02 -
Best with firm white fish such as cod, haddock, halibut, pollock, or snapper.
03 -
Cook the broth ahead and add the fish fresh for the best texture.