This delicious fish stew instantly became our staple family weekend meal. It is so easy, even easier when we prepare it all together. All this dish needs is some random chopping and in no time we are all at the table to enjoy this healthy recipe.
Ingredients for fish stew
You will need skinless sustainable white fish fillets, such as salmon, cod or haddock, chopped into large chunks. Other possible ingredients for fish stew are:
- mushrooms
- shrimps or prawns
- mussels
- onions and/or spring onions or shallots
- garlic
- carrots
- potatoes
- tomatoes
- broccoli
- celery
- colorful peppers
- capers
- raisins
- pine nuts
- butter beans
Blend the above with olive oil, fresh or dry thyme, mint flakes, red pepper flakes, bay leaves and fresh parsley. You can add fish stock, chicken stock or vegetable stock. I choose not to. You can also add wine or vinegar and even Worcestershire sauce. I just serve it with lemon wedges and everyone is happy.
Tips for a successful stew
- Consider the cooking time of the vegetables you will use and add them to the pot in the correct sequence. For instance, add the carrots first and the potatoes later on.
- Sauté the vegetables until they slightly change color.
- Do not wait for the last minute to season.
- Taste and adjust spices before cooking is finished.
- Fish cooks fast, so add it last.
- If you are using bay leaves count them before adding and take them out before serving.
- Some extra chilly or some ginger will spice up your stew.
What to serve with fish stew
This fish stew is a one-pot whole meal, so do not worry about preparing any sides next to it. Even if you have guests over a basic salad will do. Although I must say that having roasted slices of sour bread would be amazing to dip into the delicious stock.
I hope you will enjoy. Have lovely and bright weekends, full of laughter.
If you have liked this fish stew recipe you might want to check my Roasted Whole Fish with Potatoes Recipe, for the next time you will have fish.
Sautéed Fish with Vegetables
Ingredients
- 600 grams fish chopped to large cubes
- 400 grams mushroom
- 250 grams baby shrimps
- 3 tablespoons olive oil
- 3 onions
- 3 garlic cloves chopped
- 1 red pepper
- 2 tomatoes
- 1 potato
- ½ teaspoon salt
- 1 pinch dry thyme flakes
- 1 pinch dry mint flakes
- 1 pinch red pepper flakes
- 2 bay leaves
- 5 stalks parsley chopped, to garnish
Instructions
- Use a large pot.
- Peel and cut the onions into 4 or 6 pieces.
- Add the olive oil and the onions. Mix once in a while for about 3-4 minutes.
- Chop the garlic cloves, add to the onions.
- Peel the potato. Cut to thin slices.
- Add to the onions. Mix once in a while.
- Take out the seeds of the peppers and cut them vertically into half and then into large pieces. Add to the pot.
- As soon as the peppers are some what soft, cut the tomatoes into 4 or 6 and add to the pot. Mix and cover the lid. Cook for about 3-4 minutes.
- Clean the mushrooms and cut them into halves or quarters depending on the size.
- Add to the main pot.
- If available add also the baby shrimps at this stage.
- You do not need to add water as the mushrooms will leave plenty of water.
- Finally add the fish. Salmon works well with this recipe, but any similar fish will do. Have it cleaned and cut to large cubes. All the fish bones must be taken out.
- Add the bay leaves and all the other spices.
- Cook with lid covered, until the fish is done, which will take about 10 minutes.
- Garnish with chopped parsley.