Simple Fish Stew Recipe

A white bowl of seafood stew, garnished with fresh parsley, sits on a wooden table. A silver spoon and two slices of bread are placed beside the bowl.

Simple Fish Stew Recipe

A simple and flavorful Mediterranean-inspired fish stew, made with flaky white fish, tomatoes, garlic, and herbs. Light, healthy, and ready in just 30 minutes—perfect for summer dinners or quick weeknight meals.

Prep Time10

Cook Time15

Total Time25

Servings: servings

Calories: 142kcal

Author: Stephanie Wilson

Ingredients

1 tablespoons olive oil
½ medium onion chopped
3 garlic cloves finely minced
2 carrots diced
2 celery stalks diced
1 small leek thinly sliced
1 teaspoon thyme dried
½ teaspoon oregano dried
½ 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
½ pound cod fillets or any white fish, cut into bite-size chunks
¼ pound raw king prawns with shells
lemon juice from ½ to 1 lemon

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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.

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