Easy Fish Stew Recipes

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SIMPLE FISH STEW



Simple fish stew image

This quick and healthy one-pot is packed with white fish fillets, king prawns, a rich tomato sauce and enough veg for 3 of your 5 a day

Provided by Sara Buenfeld

Categories     Dinner, Fish Course, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 10

1 tbsp olive oil
1 tsp fennel seeds
2 carrots, diced
2 celery sticks, diced
2 garlic cloves, finely chopped
2 leeks, thinly sliced
400g can chopped tomatoes
500ml hot fish stock, heated to a simmer
2 skinless pollock fillets (about 200g), thawed if frozen, and cut into chunks
85g raw shelled king prawns

Steps:

  • Heat the oil in a large pan, add the fennel seeds, carrots, celery and garlic, and cook for 5 mins until starting to soften. Tip in the leeks, tomatoes and stock, season and bring to the boil, then cover and simmer for 15-20 mins until the vegetables are tender and the sauce has thickened and reduced slightly.
  • Add the fish, scatter over the prawns and cook for 2 mins more until lightly cooked. Ladle into bowls and serve with a spoon.

Nutrition Facts : Calories 346 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 42 grams protein, Sodium 1.7 milligram of sodium

EASY FISH STEW



Easy Fish Stew image

Make and share this Easy Fish Stew recipe from Food.com.

Provided by Derf2440

Categories     Stew

Time 26m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 cup chopped onion
1/4 cup chopped celery
1 teaspoon chili powder
1 1/2 cups frozen whole kernel corn
1 tablespoon Worcestershire sauce
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
2 cups water
1 lb cod, cut into bite size pieces (or other lean white fish fillets)
1/4 cup chopped parsley
cayenne pepper
salt

Steps:

  • Heat oil in a Dutch oven over medium high heat.
  • Add onion, celery and chili powder, sauté 3 minutes or until tender.
  • Stir in the corn, Worcestershire sauce, diced tomatoes, 2 cups water, cook for 10 minutes.
  • Add the fish, and cook for 3 minutes or until fish is done.
  • Taste and add salt and cayenne pepper to taste.
  • Stir in parsley.

Nutrition Facts : Calories 181.8, Fat 3.6, SaturatedFat 0.6, Cholesterol 32.5, Sodium 93.5, Carbohydrate 23.5, Fiber 3.4, Sugar 3.2, Protein 16.9

SEAFOOD STEW



Seafood Stew image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 29

3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 small)
2 cups large-diced small white potatoes
2 cups chopped fennel (1 large bulb)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups good white wine
1 (28-ounce) can plum tomatoes, chopped
1 quart Seafood Stock, recipe follows, or store-bought fish stock
1 tablespoon chopped garlic (3 cloves)
1 teaspoon saffron threads
1 pound large shrimp, shelled and deveined (reserve the shells for the stock)
1 pound each halibut and bass fillets, cut in large chunks
24 mussels, cleaned
3 tablespoons Pernod
1 teaspoon grated orange zest
Toasted baguette slices, buttered and rubbed with garlic
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 1/2 quarts water
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

Steps:

  • Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.;
  • Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1¿2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.

FISH STEW



Fish Stew image

Provided by Food Network

Categories     main-dish

Yield 4 main-course servings

Number Of Ingredients 17

1 1/2 pounds redfish fillets or other firm white fish, such as snapper, drum, or grouper
1 tablespoon plus 1 teaspoon Rustic Rub
1/3 cup vegetable oil
1/3 cup flour
1 cup chopped celery
1 cup chopped onions
1/2 cup chopped bell peppers
2 mild green chilies or banana peppers, sliced lengthwise in half and seeded
2 bay leaves
1 tablespoon minced garlic
2 cups chopped peeled and seeded tomatoes or 2 cups chopped canned tomatoes
1 cup water
1 3/4 cup chicken broth
3/4 teaspoon salt
1/4 teaspoon cayenne
1/4 cup chopped green onions
2 tablespoons chopped parsley

Steps:

  • Cut the fish fillets into 3-inch pieces. Season with 1 tablespoon of the rub. Set aside in the refrigerator. Make a roux by combining the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stir slowly with a wire whisk or wooden spoon for about 15 to 20 minutes, or until the roux becomes dark brown, the color of chocolate. Add the celery, onions, bell peppers, and chilies. Cook, stirring often, for 6 to 7 minutes. Add the bay leaves and garlic and cook for about 2 minutes. Add the tomatoes, water, and the remaining 1 teaspoon rub. Reduce the heat to medium-low and cook, uncovered, for about 1 hour, or until a thin oil film appears on the surface. Stir occasionally to prevent the mixture from sticking. Increase the heat to medium, add the broth, salt, and cayenne and cook for about 15 minutes. Lay the fish in the mixture and cook for 10 to 15 minutes, or until the fish flakes easily with a fork. During the last 5 minutes of cooking time, add the green onions and parsley. Remove the bay leaves. Serve hot.

FISH STEW



Fish Stew image

This Basque seafood stew features bay scallops, red snapper, and clams in their shells; tomato wedges, tiny Spanish olives, and a garnish of chopped fresh parsley round out the flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 16

1 tablespoon olive oil
1 medium yellow onion, sliced 1/4 inch thick
1/3 cup pitted small brown olives, such as empeltre (about 40)
2 garlic cloves, minced
1 jalapeno pepper, thinly sliced into rounds
1 tablespoon freshly squeezed lime juice
2 tablespoons roughly chopped fresh oregano
1/2 teaspoon finely grated orange zest
1/2 cup dry white wine
1 medium tomato, cut into 1/2-inch wedges
One 8-ounce bottle clam juice
1 cup water
1 cup low-sodium canned chicken broth
1/2 pound skinless red snapper fillet, cut into 2-inch pieces
8 large clams, cleaned and scrubbed (about 14 ounces)
1/2 pound (about 8) bay scallops, muscle removed

Steps:

  • In a large saucepan, heat olive oil over medium-high heat. Add onion; saute, stirring frequently, until it is lightly golden, 2 to 3 minutes.
  • Add olives, garlic, jalapeno, lime juice, oregano, and orange zest; cook 1 minute. Add wine; continue cooking until it is reduced by half, 1 1/2 to 2 minutes.
  • Add tomato, clam juice, the water, and chicken broth; bring to a boil. Reduce heat to medium, and add seafood. Cover, and simmer until snapper and scallops are opaque and clams have opened, about 12 minutes. (Discard any clams that do not open.) Serve hot, ladled into soup bowls. Garnish with parsley.

Nutrition Facts : Calories 240 g, Cholesterol 44 g, Fat 8 g, Fiber 1 g, Protein 24 g, Sodium 987 g

EASY FISH STEW WITH MEDITERRANEAN FLAVORS



Easy Fish Stew With Mediterranean Flavors image

This is a typical fisherman's stew. No need to make a fish stock; water, aromatics and anchovies will suffice. Use anchovies even if you don't like them, as they add great depth of flavor, not to mention omega-3 fats. And don't worry: the dish won't taste like anchovies.

Provided by Martha Rose Shulman

Categories     dinner, soups and stews, main course

Time 1h15m

Yield Serves four

Number Of Ingredients 13

4 large garlic cloves, cut in half, green shoots removed
4 anchovy fillets, soaked in water for 4 minutes, drained and rinsed
2 tablespoons extra virgin olive oil
1 large onion, chopped
1 celery rib, chopped
1 medium carrot, chopped
Salt, preferably kosher salt, to taste
1 (28-ounce) can chopped tomatoes, with liquid
1 quart water
1 pound small new potatoes, scrubbed and quartered or sliced
A bouquet garni made with a bay leaf, a strip of orange zest, a couple of sprigs each thyme and parsley, and a dried red chile if desired, tied together with a string
Freshly ground pepper
1 to 1 1/2 pounds firm white-fleshed fish such as halibut, tilapia, Pacific cod or black cod, cut in 2-inch pieces

Steps:

  • Place the garlic cloves and 1/4 teaspoon salt in a mortar and pestle, and mash to a paste. Add the anchovy fillets and mash with the garlic. Set aside.
  • Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion, celery and carrot with 1/2 teaspoon salt. Cook, stirring, until the onion is tender, about five minutes. Add the pureed garlic and anchovy. Cook, stirring, until the mixture is very fragrant, about one minute, and then add the tomatoes. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes. Add the water, potatoes, salt (to taste) and the bouquet garni. Bring to a simmer. Turn the heat to low, cover partially and simmer 30 minutes. Taste, adjust salt and add pepper to taste. Remove the bouquet garni.
  • Season the fish with salt and pepper, and stir into the soup. The soup should not be boiling. Simmer five to 10 minutes (depending on the thickness of the fillets) or just until it flakes easily when poked. Remove from the heat, stir in the parsley, taste once more, adjust seasonings and serve.

Nutrition Facts : @context http, Calories 352, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 8 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 1793 milligrams, Sugar 8 grams

QUICK FISH STEW



Quick fish stew image

A no-fuss pot of comfort food - pack with shellfish, white fish or salmon and serve with homemade garlic bread

Provided by Lucy Netherton

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 13

3 tbsp garlic butter
1 onion , chopped
2 x 400g cans plum tomatoes , finely chopped
1 tbsp balsamic vinegar
pinch of chilli flakes
1 fish or vegetable stock cube
2 roasted red peppers , from a jar, sliced
300g potato , cut into chunks
2 tbsp finely chopped parsley
400g bag mixed seafood , defrosted if frozen
250g white fish or salmon , chopped into chunks
8 thin slices of baguette
green beans , to serve (optional)

Steps:

  • Heat 1 tbsp of the garlic butter in a saucepan and gently cook the onion for about 5 mins until soft. Tip in the chopped plum tomatoes and any juice from the can, the balsamic vinegar and chilli flakes. Crumble over the stock cube, add the peppers and potatoes. Season, then simmer for about 15 mins until the potatoes are just tender.
  • Meanwhile, heat a grill to medium, mix the rest of the garlic butter with 1 tsp of parsley and some seasoning. Toast the bread lightly on both sides, then spread one side of each slice with the butter and return to the grill until melted and golden. Keep warm.
  • Add the mixed seafood and fish to the sauce and heat through for about 5 mins until the seafood is hot and the fish is firm and cooked through. Scatter with remaining parsley and spoon into bowls. Top each with 2 slices of bread and serve with green beans, if you like.

Nutrition Facts : Calories 620 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 3.7 milligram of sodium

EASY SEAFOOD STEW



Easy Seafood Stew image

This is a recipe that I got from Good Housekeeping. It's a healthy and tasty treat during the winter months.

Provided by Spartiechic

Categories     Stew

Time 30m

Yield 7 cups, 4 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
1 large yellow pepper, coarsely chopped
1 medium onion, chopped
2 garlic cloves, crushed with press
1 (14 1/2 ounce) can stewed tomatoes
1 cup spicy vegetable juice cocktail
1 lb skinless cod fish fillet, cut into 1-in . chunks
8 ounces shelled and deveined med. shrimp
1/2 cup water
1/4 teaspoon salt

Steps:

  • Heat oil in a 4 quart saucepan over medium heat.
  • Add pepper and onion. Cook until softened and lightly brown (about 5 mins), stirring frequently.
  • Stir in garlic and cook for another minute, stirring constantly.
  • Stir in tomatoes, juice, water, and salt. Cover and heat to boiling over high heat.
  • Reduce heat to low and simmer, covered, 10 minutes.
  • Stir in cod and shrimp. Cover & simmer until they turn opaque throughout (about 3 mins), stirring occasionally.

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