Quick Fish Stew Recipe

Warm, comforting, and packed with bright Mediterranean flavors, this Quick Fish Stew is the kind of dish that brings both nourishment and satisfaction to your table in less than 30 minutes. Each spoonful delivers tender chunks of white fish swimming in a lightly spiced tomato broth, accented with herbs, garlic, and the briny surprise of olives or capers. It’s the perfect one-pot solution when you’re craving something hearty but still light and fresh.

Whether you’re winding down after a busy weekday or planning a cozy weekend meal, this stew makes the cut. Serve it with warm crusty bread to soak up all that flavorful broth, or spoon it over rice or couscous for a heartier dinner. The ease of preparation, coupled with the richness of its flavors, makes this stew a reliable favorite for home cooks seeking quick yet deeply satisfying food ideas.

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Ingredients for this Quick Fish Stew Recipe

• 1 lb (450 g) firm white fish fillets (like cod, halibut, or tilapia), cut into chunks
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 2 cups fish or vegetable stock
• ½ cup black olives, sliced (optional)
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• ½ tsp chili flakes (optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Juice of ½ lemon

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Step 1: Sauté the Aromatics

Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 3–4 minutes, until softened and slightly golden. Stir in the minced garlic and sauté for another 30 seconds, releasing all its aroma.

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Step 2: Build the Broth

Add the tomato paste, smoked paprika, and chili flakes to the pot. Stir well to coat the onions and garlic with the spices. Pour in the diced tomatoes (with their juices) and the fish or vegetable stock. Bring the mixture to a simmer.

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Step 3: Simmer and Season

Once the broth begins to bubble gently, add the olives (if using), a pinch of salt, and black pepper to taste. Let the stew simmer uncovered for 10–12 minutes. This allows the flavors to meld and the liquid to reduce slightly for a richer consistency.

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Step 4: Add the Fish

Carefully place the fish chunks into the simmering broth. Lower the heat and let them cook gently for 5–6 minutes, or until the fish is opaque and flakes easily with a fork. Avoid stirring too much to prevent breaking up the fish pieces.

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Step 5: Finish and Serve

Turn off the heat and stir in the lemon juice for brightness. Taste and adjust seasoning if needed. Sprinkle chopped parsley over the top and serve your quick fish stew piping hot with your favorite side.

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Estimated Nutrition

Per serving (based on 4 servings total)

• Calories: 280
• Protein: 32g
• Fat: 12g
• Saturated Fat: 2g
• Carbohydrates: 10g
• Fiber: 2g
• Sugars: 5g
• Sodium: 600mg

(Note: Nutrition may vary based on specific brands and portion sizes used.)

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Frequently Asked Questions

What type of fish is best for this stew?

Firm white fish like cod, halibut, haddock, or tilapia work best as they hold their shape well during cooking.

Can I use frozen fish?

Yes, just thaw it completely and pat it dry before adding it to the stew to avoid watering down the broth.

Is it possible to make this stew spicy?

Definitely! Add more chili flakes or a dash of hot sauce to kick up the heat.

Can I add other seafood?

Absolutely—shrimp, scallops, or mussels are great additions. Just adjust the cooking time accordingly.

What can I serve with this stew?

Crusty bread, rice, couscous, or even mashed potatoes make excellent pairings.

Is this dish gluten-free?

Yes, it’s naturally gluten-free. Just ensure your stock and any accompaniments are also gluten-free.

Can I make this stew ahead of time?

Yes, but for best texture, add the fish when reheating rather than letting it sit in the stew overnight.

How do I thicken the broth?

Simmer a bit longer uncovered or add a spoonful of mashed potatoes or a cornstarch slurry if you want it thicker.

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