Description
A hearty and flavorful easy fish stew featuring tender white fish fillets simmered with vegetables, tomatoes, and aromatic spices in a fragrant broth. Perfect for a comforting weeknight dinner.
Ingredients
Scale
Fish and Broth
- 1 lb white fish fillets (such as cod, haddock, or tilapia), cut into chunks
- 2 cups fish stock (or vegetable broth)
- 1/2 cup dry white wine (optional)
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 medium potato, diced
- 1 (14.5 oz) can diced tomatoes
Spices and Garnish
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, bell pepper, and diced potato. Cook for 5-7 minutes until the vegetables begin to soften, stirring occasionally.
- Add Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant, taking care not to burn the garlic.
- Simmer Broth: Pour in the diced tomatoes, fish stock, and white wine if using. Add smoked paprika, dried thyme, salt, and pepper. Stir well to combine, then bring the mixture to a gentle simmer. Cook for about 10 minutes until the potatoes are tender.
- Cook Fish: Gently place the fish chunks into the simmering stew, ensuring they are submerged in the liquid. Continue to simmer for 5-7 minutes until the fish is opaque and flakes easily with a fork.
- Season and Finish: Remove the pot from heat and taste the stew. Adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot for a comforting meal.
Notes
- You can substitute fish stock with vegetable broth for a lighter flavor.
- White wine is optional but adds a depth of flavor; omit for alcohol-free version.
- Choose firm white fish fillets to ensure they hold their shape during cooking.
- For a spicier twist, add a pinch of cayenne pepper.
- Serve with crusty bread or over rice for a complete meal.
