Quick Easy Fish Stew

Craving a warm, hearty meal that’s both comforting and bursting with flavor? This fish stew recipe is the answer. It’s rich in taste, nourishing, and surprisingly easy to prepare—even on a busy weeknight. Whether you’re looking to impress guests with a rustic seafood dish or need a soul-soothing bowl after a long day, this fish stew delivers in every bite.

With tender white fish, a robust tomato base, and a touch of spice, this dish brings restaurant-level satisfaction to your home kitchen.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy – Ready in under 40 minutes from prep to table.
• Simple Ingredients – Nothing fancy—just pantry staples and fresh seafood.
• Perfect for Chilly Evenings – A warm, brothy meal that soothes and satisfies.
• Great for Entertaining – Looks impressive, tastes amazing, and scales easily.
• Deep, Rich Flavors – Balanced acidity from tomatoes, umami from clam juice, and herby complexity.

This fish stew stands out because of its layered flavor-building process, starting with aromatic sautéing and finishing with perfectly simmered seafood. It’s a no-fail crowd-pleaser that brings rustic charm and bold taste in one pot.

Ingredients Needed

For the Aromatic Base:

• 6 tablespoons extra virgin olive oil – use a good-quality one for richer flavor
• 1 medium yellow onion, finely chopped (approx. 1½ cups)
• 3 large garlic cloves, minced
• 2/3 cup fresh parsley leaves, roughly chopped

For the Tomato Broth:

• 1½ cups fresh chopped tomatoes or 1 (14-ounce) can of crushed/whole tomatoes with juices
• 2 teaspoons tomato paste (optional – adds depth and richness)
• 1 (8-ounce) bottle clam juice or 1 cup seafood stock
• ½ cup dry white wine (Sauvignon Blanc or similar)

For the Seafood & Seasoning:

• 1½ pounds firm white fish fillets (halibut, cod, red snapper, or sea bass), cut into 2-inch chunks
• Pinch of dried oregano
• Pinch of dried thyme
• 1/8 teaspoon Tabasco sauce, or more for heat
• 1/8 teaspoon freshly ground black pepper, plus extra to taste
• 1 teaspoon kosher salt, plus more as needed

How to Make Fish Stew

1. Build the Flavor Base

Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Once shimmering, add the chopped onion. Sauté for about 4 minutes until translucent—this forms the base of the stew’s flavor.

Toss in the minced garlic and cook for another minute until fragrant. Then, stir in the chopped parsley and cook for 2 minutes, allowing the herbs to bloom and infuse the oil.

Now, add the chopped fresh tomatoes (or canned, including the juices). Stir in the tomato paste if using. Let everything simmer gently for around 10 minutes, stirring occasionally, until the mixture thickens slightly and melds into a rustic sauce.

2. Add the Liquids and Seafood

Pour in the clam juice (or seafood stock) and white wine. Stir to deglaze the pot and combine all the flavors. Gently place the fish chunks into the simmering liquid. Bring to a light simmer—avoid boiling to keep the fish tender.

Let the stew cook uncovered for 3 to 5 minutes. The fish is done when it flakes easily with a fork.

3. Season and Adjust

Add the oregano, thyme, salt, pepper, and Tabasco sauce. Taste and adjust seasonings—add more spice for a kick or more salt to enhance the depth.

4. Serve and Enjoy

Ladle the stew into individual bowls while it’s hot. The broth will be aromatic and slightly thick, with the fish melt-in-your-mouth tender.

Tip: Serve with slices of crusty sourdough bread or garlic toast to soak up every drop.

Discover great ideas like Fresh Tomato Soup Recipe to level up your dinner table.

Serving and Storage Tips

How to Serve:

• Garnish with chopped parsley or a squeeze of lemon for brightness.
• Serve with crusty bread, rice, or couscous for a full meal.
• Add a drizzle of extra virgin olive oil just before serving for richness.

How to Store:

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze in portions for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating Tip: Warm gently over medium heat to avoid breaking up the fish.

Helpful Notes

• Fish Choice Matters: Stick to firm white fish so it holds up during cooking. Avoid delicate fillets like sole.
• Wine-Free Option: Skip the wine and use a splash of lemon juice or extra broth.
• Spice It Up: Add red pepper flakes or extra Tabasco if you prefer a spicy kick.
• Boost Umami: A spoon of anchovy paste can enhance the base flavor without tasting fishy.
• Make It a Meal: Add cooked potatoes or white beans for a heartier stew.

Don’t miss our Moroccan Soup Recipe (Harira) if you love cooking with seafood.

Conclusion

This fish stew is the perfect harmony of simplicity and depth—a one-pot wonder that’s both satisfying and elegant. With fresh ingredients, bold Mediterranean flavors, and easy preparation, it’s a go-to meal for both weeknights and special occasions.

Tried this recipe? We’d love to hear from you! Leave a comment and a star rating below, and tell us how it turned out. Did you try it spicy? Add shrimp? Let us know!

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Frequently Asked Questions (FAQ)

What kind of fish is good for soup?

Firm white fish like halibut, cod, red snapper, or sea bass are best. They hold their shape while cooking and have a clean flavor that absorbs the broth beautifully.

Is fish soup healthy?

Yes. This stew is rich in lean protein, healthy fats, and vitamins from fresh vegetables. It’s a low-carb, nourishing option packed with essential nutrients and omega-3s.

How to make French fish soup?

French fish soup, like Bouillabaisse, often includes shellfish, saffron, and fennel. It’s traditionally served with rouille (a garlicky mayonnaise) and crusty bread. You can adapt this stew by adding fennel and using saffron-infused broth.

What vegetables for fish soup?

Classic choices include onion, tomato, and garlic. You can also add fennel, celery, bell peppers, or leeks for more complexity. Just avoid starchy veggies like potatoes if you want a lighter broth.