Mediterranean Fish Stew (Quick, Healthy & Delicious)
This post may contain affiliate links. Please read our disclosure policy.
This easy Mediterranean-style fish stew is light, flavorful, and brimming with summer ingredients like juicy tomatoes, garlic, and herbs. Inspired by the French classic bouillabaisse, this simplified version comes together quickly, making it perfect for weeknight dinners or relaxed weekend meals.
Want to save this recipe?
Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!
Why I Love This Fish Stew Recipe
This stew recipe is one I turn to often during the late summer months, when local Seattle seafood is fresh, and tomatoes are at their peak. Best of all? It’s made in one pot, comes together in about 30 minutes, and is deeply satisfying without being heavy.
Serve with crusty bread or spoon over couscous or orzo for a nourishing, Mediterranean-inspired meal.
If you love seafood soups and stews, this Seattle Cioppino Recipe is delicious and packed with flavors. For an international twist, try this Irish Seafood Chowder!
What You’ll Need
- White fish fillets: Cod, halibut, sea bass, or any firm, flaky white fish
- Tomatoes: Fresh cherry tomatoes or canned diced work beautifully
- Garlic, onion, and leek: Essential aromatics that build the base flavor
- Olive oil: A key component in Mediterranean cooking
- Herbs & spices: Dried thyme, oregano, and chili flakes for complexity
- Broth: Fish broth adds depth to the stew but you can also use vegetable broth
- Lemon juice: For brightness and balance
- Fresh parsley or basil: For a fresh finish before serving
Why You’ll Love This Stew
- Light and healthy with bright, summery flavors
- Quick to make—ready in about 30 minutes
- Flexible ingredients—use what you have on hand
- Elegant enough for company, easy enough for weeknights
- Inspired by classic bouillabaisse, but simplified for everyday cooking
What to Serve with Fish Stew
This stew is light yet satisfying and pairs beautifully with a few simple sides:
- Crusty bread or garlic-rubbed crostini – to soak up the flavorful broth
- Steamed couscous or rice – a hearty base for soaking in the juices
- Grilled or roasted vegetables – zucchini, eggplant, or asparagus work well
- A fresh green salad – try Mediterranean Chickpea Salad or Cucumber Salad for balance
Variations
- Add shellfish: Shrimp, mussels, or scallops can be added in the final minutes of cooking.
- Spice it up: Add a pinch of red pepper flakes or a spoonful of harissa for more heat.
- Make it creamy: Stir in a splash of coconut milk or cream for a richer broth.
- Use frozen fish: If using frozen fillets, thaw and pat dry before adding to the pot.
- Make it rustic: Add small potatoes or sliced fennel for a more stew-like texture.
Frequently Asked Questions
Use a firm, white fish that won’t fall apart easily. Cod, halibut, snapper, haddock, or sea bass are all excellent choices. You can also add shellfish, such as shrimp or mussels, if desired.
This stew is best served the day it’s made, as fish can become overcooked when reheated. However, you can prep the broth and vegetables ahead of time and add the fish just before serving.
Yes! While fresh tomatoes are lovely in the summer, canned diced tomatoes work perfectly year-round.
Yes, the stew itself is gluten-free. Just be sure to serve it with gluten-free bread or grains if needed.
More Recipes You May Also Enjoy
Simple Fish Stew Recipe
Ingredients
- 1 tablespoons olive oil
- 1/2 medium onion chopped
- 3 garlic cloves finely minced
- 2 carrots diced
- 2 celery stalks diced
- 1 small leek thinly sliced
- 1 teaspoon thyme dried
- 1/2 teaspoon oregano dried
- 1/2 teaspoon red pepper chili flakes
- 2 (16-oz) cans diced tomatoes or about 2-3 cups fresh diced tomatoes
- 2 cups fish stock for substitution idea, see below
- 1/2 pound cod fillets or any white fish, cut into bite-size chunks
- 1/4 pound raw king prawns with shells
- lemon juice from 1/2 to 1 lemon
Equipment
Instructions
- In a large saucepan, saute onions, carrots, celery, garlic, and leeks in olive oil until tender. Stir in thyme, oregano, red pepper chili flakes, tomatoes, and fish stock. Season to taste with salt and pepper.
- Bring to a boil, cover, and simmer for 15-20 minutes. Or until the vegetables are tender and the sauce has reduced and thickened.
- Add the fish and prawns; continue to cook for an additional 2-3 minutes, or until the fish is opaque. Do not overcook. Finish with a squeeze of lemon to brighten the dish, then ladle it into bowls and serve.
Notes
Substitution for Fish Stock:
Using a store-bought fish stock will save this step. However, it can be hard to find or may not be in your pantry. Here is a quick method to create your own fish stock. Peel the raw king prawns and add it to a medium saucepan with 2 cups of chicken stock. Simmer for 5 minutes, strain, and set aside.Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This is a simple and delicious recipe that captures all the flavors of bouillabaisse we love. Hearty, easy and perfect for quick meals. I hope you make it and enjoy it as much as I do. Please leave me a comment here and share your feedback with a star rating as well