Spicy Fish and Vegetable Stew Recipe

Name: Spicy Fish and Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups water; 1/2 cup chicken stock or low-sodium broth; 3/4 pound Yukon Gold potatoes, peeled and cut into 1/4-inch dice; 1 small onion, thinly sliced; 12 baby carrots (6 ounces); 2 celery ribs, sliced crosswise 1/4 inch thick; 1 jalapeno, seeded and thinly sliced; 2 medium tomatoes, seeded and chopped; 8 heads of baby bok choy (10 ounces), halved lengthwise; Four 5-ounce skinless black bass fillets; Salt and freshly ground pepper; 1/2 cup thinly sliced basil leaves

Servings: persons

3 1/2 cups water
1/2 cup chicken stock or low-sodium broth
3/4 pound Yukon Gold potatoes, peeled and cut into 1/4-inch dice
1 small onion, thinly sliced
12 baby carrots (6 ounces)
2 celery ribs, sliced crosswise 1/4 inch thick
1 jalapeno, seeded and thinly sliced
2 medium tomatoes, seeded and chopped
8 heads of baby bok choy (10 ounces), halved lengthwise
Four 5-ounce skinless black bass fillets
Salt and freshly ground pepper
1/2 cup thinly sliced basil leaves

1
In a medium saucepan, bring the water and stock to a boil.
2
Add the potatoes and onion, cover and simmer over low heat for 10 minutes.
3
Add the carrots, celery and jalapeno, cover and simmer for 8 minutes.
4
Stir in the tomatoes and bok choy.
5
Season the fish fillets with salt and pepper and lay them on the vegetables.
6
Cover and simmer for 2 minutes.
7
Carefully turn the fish fillets and simmer uncovered until just cooked through, 1 to 2 minutes longer.
8
Using a slotted spatula, carefully transfer the fish fillets to shallow bowls.
9
Season the stew with salt and pepper and add the basil.
10
Ladle the stew over the fish and serve.

266

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

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 12 ingredients. The key ingredients include: 3 1/2 cups water, 1/2 cup chicken stock or low-sodium broth, 3/4 pound Yukon Gold potatoes, peeled and cut into 1/4-inch dice, 1 small onion, thinly sliced, and more.

Yes, Spicy Fish and Vegetable 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!

Spicy Fish and Vegetable Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions