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Why You’ll Love My Recipe
Hearty, rich, and super nourishing, this fish stew should leave you feeling like you just got back from a day at the seaside.
If you’d prefer some classic fish and chips, why not make your very own Best Beer Batter Recipe? for the cod? Or maybe make a New England Clam Chowder instead? Serve you stew with a salad or ladled into bread bowls for some extra fun.
Reader Review
Just forgot to mention when to put in the tomato paste but I added it with the spices. So easy to do I used wild perch, delicious thanks so much
Karlynn’s Recipe Notes
- Skill Level: This is an easy recipe.
- Total Time: It takes approximately 40 minutes to make this stew.
- Variations: Try substituting rice for the potatoes. Use a different type of white fish if cod is not to your liking. Try different types of potato. Increase or reduce the amount of seasoning according to your own personal tastes. The same goes for the garlic and onions. Choose whichever type of stock you like best or make your own.
- Tools Needed: For this recipe, you’ll need a large pot, some measuring spoons, a cutting board, a knife,
What You’ll Need For Ingredients
Fish: Sturdy cod fillets will hold together nicely in this stew, but you could also try using salmon or basa or really any fish you like. This has historically been a way to serve up a hearty meal with whatever leftover fish happened to be in the fridge.
Vegetables: Zucchini and carrots will add flavour and colour to the stew, while potatoes will add some thickness and tomato paste makes the stew a dark red. And, of course, what would any good stew be without some onions and garlic?
Seasonings: Salt, pepper, cumin, and parsley are the classic base elements to the flavours of this stew. Play with the precise amount of cumin, depending on your personal taste. You can skip the red pepper flakes if you’d like to avoid heat, or go the opposite direction and increase the amount to make this a spicy stew.
Stock: Shrimp or seafood stock will probably work best for this recipe, but you could also try pork, chicken, or vegetable stock. Whatever you like, based on the flavour combinations of this stew.
How to Make Fish Stew
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Heat oil in a large pot over medium heat.
- Add onions and garlic and cook, stirring occasionally, for about 5 minutes or until the onion is translucent. Add seasonings and stir for 2 minutes.
- Add stock and bring up to a simmer. Add potatoes and carrots and bring back up to a simmer. Simmer for 10 minutes.
- Add zuchinni and simmer for 10 more minutes.
- Add the cod. Simmer for 3-5 minutes.
- Serve stew garnished with parsley.
Karlynn’s Tips and Tricks for Making Fish Stew
Potato Alternative: If you haven’t got potatoes on hand, or just want to try something a bit different, you can add some rice to the stew. Depending on your texture preference, you can even blend/puree the rice into the stew once it’s cooked. Just be sure to avoid blending the chunks of fish or veggies, unless you would like to turn your stew into more of a bisque.
Serving Suggestions: This stew is already so packed full of vegetables that adding a salad or other vegetable side dish might be a bit of overkill. Instead, consider making some Buttery, Garlicky Homemade Croutons to use as a garnish, or ladling the stew into Homemade Bread Bowls. If you don’t enjoy parsley as a garnish, try cilantro or another leafy green herb that you like. tarragon or lemon thyme might work well and provide a bit of zest to the dish.
Storage Instructions
Fridge: Once this stew is fully cooled, you can store it in a sealed container in the fridge for 2-3 days. Reheat in the microwave or in a pot on the stovetop.
Freezer: Once this stew is cooled, you can either freeze it in one large container or several smaller ones. It can be frozen for a few months. Defrost and reheat individual servings or all of it at once when you’re ready to eat.
More Delicious Soup Recipes
Looking for more easy and tasty soup recipes to make?
Try this rich Seafood Chowder with some Classic Homemade Garlic Bread.
Make a pot of creamy Roasted Butternut Squash Soup.
Learn how to make The Best Seafood Stock for your future seafood soups.
There you go, everyone. A hearty fish stew to fill up tummies on a chilly day. Try it out and let me know what you think.
Happy Cooking!
Karlynn
Fish Stew
Ingredients
- 2 tablespoons oil
- 1 cup onion, chopped
- 1 tablespoon garlic, minced
- 3 tablespoons tomato paste
- ½ teaspoon salt, to taste
- ½ teaspoon pepper
- 1 teaspoon cumin
- ¼ teaspoon red-pepper flakes, optional
- 4 cups shrimp stock , or seafood stock, or chicken stock
- 2 russet potatoes, peeled, medium size, small cubed
- ½ cup carrots, cut into thin slices
- 1 cup zucchini, cut into 1-inch pieces
- 1 ½ pounds cod fillets, cut into 1 1/2-inch chunks
- 3 tablespoons chopped fresh parsley
Instructions
- Heat the oil over moderately low heat in a large pot. Add the onion and garlic and stir occasionally, until the onion is translucent, about 5 minutes.
- Add in the cumin, red-pepper flakes, pepper, and 1/2 tsp salt. Stirring in the pot for about 2 minutes.
- Add the Shrimp Stock to the pot and bring up to a simmer.
- Add the potatoes and carrots and bring back to a simmer again for 10 minutes.
- Add in the zucchini. Bring to a simmer for 10 minutes more. Check that the vegetables are just starting to get soft and can be pierced with a fork.
- Add the sliced cod, bring back to a simmer, and cook for about 3-5 minutes, just until the fish is done.
- Serve the stew topped with parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Genia says
Just forgot to mention when to put in the tomato paste but I added it with the spices. So easy to do I used wild perch, delicious thanks so much