Fish Stew Recipe – Eats Now

Name: Fish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter or 2 tablespoons margarine; 1 large onion, chopped; 1 clove garlic, crushed and chopped; 2 leeks, chopped; 1 stalk celery, chopped; 1 green pepper, finely chopped; 1 cup canned tomato; salt and pepper; thyme; basil; 1 1/2 1 1/2 cups water or 1 1/2 cups white wine; 1 potato, cubed; 2 carrots, sliced; 1 lb fish fillet, cut into 1 inch cubes; parsley, chopped

Servings: persons

2 tablespoons butter or 2 tablespoons margarine
1 large onion, chopped
1 clove garlic, crushed and chopped
2 leeks, chopped
1 stalk celery, chopped
1 green pepper, finely chopped
1 cup canned tomato
salt and pepper
thyme
basil
1 1/2 1 1/2 cups water or 1 1/2 cups white wine
1 potato, cubed
2 carrots, sliced
1 lb fish fillet, cut into 1 inch cubes
parsley, chopped

1
In a large saucepan melt butter.
2
Add onion, garlic, leeks, celery and green pepper.
3
Cook, stirring, until softened.
4
Add tomatoes, seasonings and liquid.
5
Add potato and carrots.
6
Cover and simmer until vegetables are tender.
7
Add fish, cover and simmer for 5 to 10 minutes or until fish flakes.
8
Adjust seasonings.
9
Garnish with parsley.

124

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons butter or 2 tablespoons margarine, 1 large onion, chopped, 1 clove garlic, crushed and chopped, 2 leeks, chopped, and more.

Yes, Fish Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Stew

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