Fish Stew Recipe – Eats Now

Name: Fish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup (75 mL) olive oil; 1 large onion, thinly sliced; A few threads saffron; Salt and freshly ground black pepper; 4 cloves garlic, finely chopped; 8 cups (4 L) hot fish stock (see Notes); 1 cup (250 mL) dry white wine; 1 can (28 oz/796 mL) Italian plum tomatoes, roughly chopped, plus 1/3 cup (75 mL) of their juice; 3 lbs (1.5 kg) assorted fish (such as monkfish, halibut, red snapper, red mullet, sea bass or cod fillets), cut into large chunks; 8 oz (250 g) mussels or clams, scrubbed and debearded; discard any with damaged shells; 8 oz (250 g) large shrimp (fresh or thawed from frozen), peeled and deveined; 1/4 cup (50 mL) chopped flat-leaf parsley; 8 thick slices rustic country style bread, brushed with oil, oven-toasted

Servings: persons

1/3 cup (75 mL) olive oil
1 large onion, thinly sliced
A few threads saffron
Salt and freshly ground black pepper
4 cloves garlic, finely chopped
8 cups (4 L) hot fish stock (see Notes)
1 cup (250 mL) dry white wine
1 can (28 oz/796 mL) Italian plum tomatoes, roughly chopped, plus 1/3 cup (75 mL) of their juice
3 lbs (1.5 kg) assorted fish (such as monkfish, halibut, red snapper, red mullet, sea bass or cod fillets), cut into large chunks
8 oz (250 g) mussels or clams, scrubbed and debearded; discard any with damaged shells
8 oz (250 g) large shrimp (fresh or thawed from frozen), peeled and deveined
1/4 cup (50 mL) chopped flat-leaf parsley
8 thick slices rustic country style bread, brushed with oil, oven-toasted

1
In a large soup pot, heat olive oil over medium heat.
2
Add onion, saffron and a pinch each of salt and pepper; cook for 5 minutes or until onion is softened.
3
Stir in garlic; cook 1 minute longer.
4
Do not allow garlic to brown.
5
Stir in fish stock, wine, tomatoes and their juice.
6
Increase heat and boil for 1 minute.
7
Reduce heat to simmer and cook for 15 minutes.
8
Add fish chunks; cook another 5 minutes, increasing heat as necessary to maintain a gentle simmer.
9
Add mussels and shrimp; cover and cook 2 minutes longer or until shellfish open and shrimp turns pink.
10
(Discard any mussels or clams that do not open.)
11
Stir in chopped parsley.
12
Season to taste with salt and pepper.
13
Put a toast in the bottom of each bowl; ladle soup over and serve immediately.

2068

kcal

Calories

220

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 13 ingredients. The key ingredients include: 1/3 cup (75 mL) olive oil, 1 large onion, thinly sliced, A few threads saffron, Salt and freshly ground black pepper, 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