Why You’ll Love This Recipe
This Easy Fish Stew Delight combines tender fish with the freshness of vegetables and the depth of smoked paprika, thyme, and fish stock, creating a flavorful and wholesome meal. The dish is not only quick and easy to prepare but also healthy, as it’s packed with lean protein and fiber from the vegetables. The stew is full of comforting warmth, making it the perfect dish for a chilly evening. Additionally, it’s versatile—feel free to adjust the seasoning or add extra vegetables to suit your taste. Whether you’re a seasoned seafood lover or a newcomer to fish dishes, this stew is sure to impress.
Ingredients
- 1 lb white fish fillets (such as cod, haddock, or tilapia), cut into chunks
- 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
- 2 cups fish stock (or vegetable broth)
- 1/2 cup apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, bell pepper, and potato. Cook for 5-7 minutes, until the vegetables begin to soften.
- Add the garlic and cook for another 30 seconds until fragrant.
- Pour in the diced tomatoes, fish stock, and apple cider vinegar. Stir in the smoked paprika, thyme, salt, and pepper. Bring to a simmer and cook for about 10 minutes, or until the potatoes are tender.
- Gently add the fish chunks into the stew, making sure they are submerged in the liquid. Simmer for another 5-7 minutes until the fish is cooked through and flakes easily with a fork.
- Remove the stew from heat and adjust seasoning with additional salt and pepper if needed.
- Serve the stew hot, garnished with freshly chopped parsley.
Servings and Timing
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Servings: 4
Variations
- Additional Vegetables: For extra flavor and nutrition, add chopped carrots or celery when cooking the onions and bell peppers.
- Thicker Stew: If you prefer a thicker stew, mash some of the potatoes in the pot before adding the fish.
- Spicy Twist: Add a pinch of red pepper flakes or a dash of hot sauce to give the stew a little kick.
- Herb Variation: Experiment with other herbs like basil, oregano, or dill to customize the flavor of the stew.
Storage/Reheating
- Storage: Leftover fish stew can be stored in an airtight container in the refrigerator for up to 2 days.
- Freezing: Fish stew can be frozen for up to 3 months. Let the stew cool before transferring to a freezer-safe container.
- Reheating: Reheat the stew on the stovetop over medium heat until warmed through. If the stew has thickened too much during storage, add a little water or fish stock to thin it out.
FAQs
1. Can I use frozen fish fillets for this recipe?
Yes, you can use frozen fish fillets. Just be sure to thaw them first and cut them into chunks before adding them to the stew.
2. What type of fish is best for this stew?
White fish like cod, haddock, or tilapia work best for this stew, as they are mild in flavor and flake easily when cooked.
3. Can I substitute the fish stock with another type of broth?
Yes, you can substitute fish stock with vegetable broth or chicken broth if you prefer. Fish stock, however, gives the stew a richer seafood flavor.
4. Can I add more vegetables to this stew?
Absolutely! Feel free to add extra vegetables like carrots, celery, or zucchini to make the stew heartier and more nutrient-dense.
5. How can I make the stew spicier?
If you like a bit of heat, add red pepper flakes, hot sauce, or a dash of cayenne pepper to the stew to spice it up.
6. Can I use a different type of potato for the stew?
Yes, you can use different types of potatoes like sweet potatoes or Yukon Gold potatoes if you prefer. The texture might vary slightly, but the flavor will still be great.
7. Can I make this stew ahead of time?
While the stew is best fresh, you can make it a few hours ahead and keep it in the refrigerator until you’re ready to serve. Just reheat it gently on the stovetop.
8. How do I know when the fish is cooked properly?
The fish is done when it flakes easily with a fork. If you cut into a piece, it should appear opaque and no longer translucent.
9. Can I freeze this fish stew?
Yes, this fish stew can be frozen for up to 3 months. Just let it cool completely before transferring it to an airtight container for freezing.
Conclusion
This Easy Fish Stew Delight is a quick, healthy, and flavorful meal that’s perfect for any night of the week. With tender fish, aromatic vegetables, and a rich broth, it’s a satisfying dish that’s sure to please. Whether you enjoy it as a comforting dinner or a cozy meal on a cold day, this stew is bound to become a favorite in your recipe collection. Enjoy it with a side of crusty bread or a fresh salad for a complete meal.
Easy Fish Stew Delight
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Seafood
- Diet: Low Fat
Description
Easy Fish Stew Delight is a comforting and flavorful dish featuring tender fish fillets in a rich, aromatic broth with tomatoes, herbs, and vegetables. This healthy and satisfying stew is perfect for a quick weeknight dinner or a cozy meal on a chilly day.
Ingredients
1 lb white fish fillets (such as cod, haddock, or tilapia), cut into chunks
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
2 cups fish stock (or vegetable broth)
1/2 cup apple cider vinegar (instead of white wine)
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, bell pepper, and potato. Cook for 5-7 minutes, until the vegetables begin to soften.
- Add the garlic and cook for another 30 seconds until fragrant.
- Pour in the diced tomatoes, fish stock, and apple cider vinegar. Stir in the smoked paprika, thyme, salt, and pepper. Bring to a simmer and cook for about 10 minutes, or until the potatoes are tender.
- Gently add the fish chunks into the stew, making sure they are submerged in the liquid. Simmer for another 5-7 minutes until the fish is cooked through and flakes easily with a fork.
- Remove the stew from heat and adjust seasoning with additional salt and pepper if needed.
- Serve the stew hot, garnished with freshly chopped parsley.
Notes
Leftover fish stew can be stored in an airtight container in the refrigerator for up to 2 days.
Fish stew can be frozen for up to 3 months. Let the stew cool before transferring to a freezer-safe container.
If the stew has thickened too much during storage, add a little water or fish stock to thin it out when reheating.
For a spicier version, add red pepper flakes or hot sauce to taste.
Feel free to add more vegetables like carrots, celery, or zucchini to the stew.
If using frozen fish, thaw and cut it into chunks before adding to the stew.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg
