Fish Stew Recipe – Eats Now

Name: Fish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE STEW BASE:; 3 Tablespoons Butter; 1 Medium Red Onion, Chopped; 3 Carrots, Diced; 3 Celery Stalks, Diced; 4 cloves Garlic, Minced; 1 teaspoon Minced Ginger; 1 teaspoon Paprika; 2 Baking Potatoes, Peeled And Cubed; 2 Tablespoons Tomato Paste; 1-1/2 cup Dry Cooking Wine; 1 can (28 Oz. Size) Crushed Tomatoes; 1 Tablespoon Worcestershire Sauce; 1 bottle 8 Oz Size, Clam Juice; 2 teaspoons Salt, Or To Taste; 1 teaspoon Black Pepper; 1 Bay Leaf; FOR THE ROASTED FISH:; 1 Tablespoon Oil; 1 teaspoon Salt; 1 teaspoon Black Pepper; 1 teaspoon Chili Flakes; 1 pound Tilapia Fillet, Skinned And Cut Into 2 Inch Pieces

Servings: persons

FOR THE STEW BASE:
3 Tablespoons Butter
1 Medium Red Onion, Chopped
3 Carrots, Diced
3 Celery Stalks, Diced
4 cloves Garlic, Minced
1 teaspoon Minced Ginger
1 teaspoon Paprika
2 Baking Potatoes, Peeled And Cubed
2 Tablespoons Tomato Paste
1-1/2 cup Dry Cooking Wine
1 can (28 Oz. Size) Crushed Tomatoes
1 Tablespoon Worcestershire Sauce
1 bottle 8 Oz Size, Clam Juice
2 teaspoons Salt, Or To Taste
1 teaspoon Black Pepper
1 Bay Leaf
FOR THE ROASTED FISH:
1 Tablespoon Oil
1 teaspoon Salt
1 teaspoon Black Pepper
1 teaspoon Chili Flakes
1 pound Tilapia Fillet, Skinned And Cut Into 2 Inch Pieces

1
Over medium high heat, melt butter in a Dutch oven or heavy deep sided pot.
2
Add onion, carrot and celery and saute 7 minutes or until lightly browned. Add garlic/ginger/paprika and saute a couple of minutes.
3
Put in potatoes and tomato paste and cook 1 minute. Pour in wine, bring to a boil and simmer 1-2 minutes.
4
Add the next 6 ingredients (crushed tomatoes to bay leaf) and bring to a boil. Reduce heat to medium-low and simmer 30 minutes.
5
In the meantime, preheat oven to 450u00b0F. On a foil-lined baking tray combine oil, salt, pepper and chili flakes. Add fish pieces and coat with the mixture. Bake in the preheated oven for 5 minutes until edges are lightly browned. Take out of oven.
6
After the soup has simmered for 30 minutes, add fish to stew, cover the pot and simmer for an additional 5-7 minutes, until fish is cooked through.
7
Take off heat.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 23 ingredients. The key ingredients include: FOR THE STEW BASE:, 3 Tablespoons Butter, 1 Medium Red Onion, Chopped, 3 Carrots, Diced, 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.

That's it — enjoy your meal!

Fish Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions