Easy Tomato Garlic Fish Stew
A bright, garlicky tomato stew loaded with tender white fish and herbs. Simple ingredients, big coastal flavor.
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Servings:
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 cup chopped yellow onion
- 0.75 cup diced red bell pepper
- 2.5 tsp minced garlic
- 3 cup crushed tomatoes
- 2 cup low-sodium seafood or fish stock
- 0.5 cup dry white wine
- 1 tsp paprika smoked or sweet
- 0.5 tsp crushed red pepper flakes
- 1.25 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 1.25 lb firm white fish, cut into chunks cod, halibut, or similar
- 0.25 cup chopped fresh parsley
- 1 tbsp fresh lemon juice
Instructions
Preparation Steps
- Pat the fish dry and season lightly with a pinch of salt and pepper.
- Warm the olive oil in a Dutch oven over medium heat.
- Sauté onion and bell pepper until softened, about 5 minutes.
- Stir in garlic, paprika, and red pepper flakes; cook until fragrant, 30 seconds.
- Pour in the wine and simmer until reduced by half, about 2 minutes.
- Add crushed tomatoes and stock. Bring to a gentle boil, then season with remaining salt and black pepper.
- Lower heat and simmer uncovered for 10 minutes to meld flavors.
- Nestle the fish into the stew. Simmer gently until just cooked and flaky, 6–8 minutes.
- Finish with lemon juice and parsley. Taste and adjust seasoning, then serve hot.
Notes
Variation: Add a handful of pitted green olives or a pinch of saffron for a Mediterranean twist. Serve with crusty bread or spoon over rice to catch the broth. Leftovers keep 2 days in the fridge; rewarm gently to avoid overcooking the fish.
This recipe is an original creation inspired by classic Easy Tomato Garlic Fish Stew flavors. All ingredient ratios and instructions are independently developed.