Description
This easy fish stew recipe is filled with tender white fish, tomatoes, herbs, and warm spices simmered in a light broth with wine and citrus. A cozy, flavorful seafood dish that’s perfect for weeknights or casual entertaining.
Ingredients
- 1 large potato
- 1 large onion, diced
- 1 sweet red pepper, diced
- 2 cloves garlic
- 4 tablespoons olive oil
- 1 teaspoon crushed red pepper
- 1 tsp kosher salt
- 1 tsp black pepper to taste
- 2 teaspoons smoked paprika
- 2 teaspoons creole seasoning
- 8 oz lobster or clam juice
- 1/2 cup dry white wine (I use Sauvignon Blanc)
- 1 and 1/2 cups fresh chopped tomato OR 1 (14.5-ounce) can crushed tomatoes with their juices
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
- 1 lb white fish (such as cod, halibut, or snapper), cut into chunks
- Juice of half a lemon
- Fresh parsley for garnish
Instructions
-
Sauté the vegetables.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, red pepper, and potato. Sauté for 5–7 minutes until the vegetables begin to soften and the onions are translucent. -
Build the flavor base.
Stir in the minced garlic, crushed red pepper, smoked paprika, Creole seasoning, salt, and black pepper. Cook for 1–2 minutes, allowing the spices to bloom and become fragrant. -
Deglaze with wine.
Pour in the white wine, scraping up any bits from the bottom of the pot. Let it simmer for 2 minutes to cook off the alcohol. -
Add the liquids and tomatoes.
Stir in the lobster (or clam) juice, chopped or crushed tomatoes, Worcestershire sauce, and bay leaf. Bring to a gentle simmer, then reduce the heat and cover. Let the stew simmer for 20–25 minutes, until the potatoes are tender and the flavors have melded together. If needed, add water if the liquid has reduced. -
Add the fish.
Gently add the fish chunks to the pot. Simmer uncovered for 5–7 minutes, or until the fish turns opaque and flakes easily with a spoon. Avoid stirring too much to keep the pieces intact. -
Finish and season.
Remove the bay leaf. Stir in the lemon juice and adjust salt or pepper to taste. -
Serve.
Ladle the stew into bowls and garnish with fresh parsley. Serve warm with crusty bread or over rice for a heartier meal.
Notes
If you cannot find lobster juice, you can use seafood stock instead.
Choose a firm fish. Cod, halibut, or snapper work best because they hold their shape while simmering.
For extra richness: Add a knob of butter at the end of cooking or a swirl of coconut milk.
Make it spicier: Add more crushed red pepper or a dash of hot sauce to taste.
Storage: Store leftovers in an airtight container for up to 2 days. Reheat gently over low heat.