Easy Fish Stew

This fish stew is so easy to make and packed with hearty fish, veggies, and flavor! A great dish to make on those cold evenings and even better the next day!

Fall is here and so are the soup recipes! There’s nothing like cold weather coming in and a bowl of hot soup to comfort the soul.

I love chowders. Chowders are filling, thick, and has a lot of texture. This easy Fish Stew fits all that criteria. It has amazing texture from the potatoes, leeks, and fresh fennel. Then when you break apart the flaky fish, you get a thick, hearty soup.

It’s delicious!

I really enjoy using tilapia, cod, halibut and catfish for this dish. I use about ½ lb. of each to make sure there are equal amounts of fish for each bite. This can also be used with just one type for fish or multiple. It’s up to you!

And a quick tip, you can buy the fish one at a time beforehand and freeze it until you are ready to prepare the meal. Sometimes if you want to use more than 2 types of fish for your soup, the cost can add up if still making other meals for the week. Before I plan to make the soup, I will purchase a pound of fish one week and buy another type of fish the other week and freeze them until I have all the fish I need for my soup.

When making the soup, you could cut the fish filets into pieces but I like to place in the pot whole. Mainly because it begins to all apart for you as it cooks in the soup and you get nice chunks of fish in every other bite. If the fish is cut beforehand and place in the soup, it could completely fall apart and you won’t have those nice piece chunks. It’s also based on preference so you do you!

I really hope you enjoy this! So, try this out and don’t forget to tag me on Instagram or Facebook. I would love to see your creation!

Fish Stew

September 24, 2019

by thedishnextdoor

Category Soups & Stews

Persons

8

Ingredients

• 1 pinch saffron
• 4 Tbl. butter
• 3 cloves garlic, minced
• 1 leek, chopped
• 1 fennel, chopped
• 2 Tbl. flour
• 1 large potato, peeled and diced into 1 inch pieces
• 1 (8 oz.) can minced clams with juices
• 3 cups water or fish stock, I also have a recipe above
• 1 (28 oz.) can crushed tomatoes in juices
• 1 Tbl. Fresh or dried thyme
• 1 Tbl. parsley
• 1 tsp. tumeric
• ¼ tsp. red pepper flakes
• 1 bay leaf
• 1 ½-2 lbs. firm white fish such as tilapia, cod, halibut, catfish, haddock, sole, swordfish, Pollock
• ½-1 cup heavy cream
• Salt + pepper to taste

Instructions

1. With a mortar and pestle, crush the saffron until it creates a powder. Cover and set aside.
2. In a large pot over medium heat, melt 2 tablespoons of the butter.
3. Add in the garlic, leek, celery, and carrots. Cook until softened, about 3-5 minutes.
4. Add in the flour and continue to stir for about a minute.
5. Add in the chopped potatoes, clams, water/fish stock, crushed tomatoes, thyme, parsley, turmeric, saffron, red pepper flakes, and bay leaf. Season with salt and pepper.
6. Bring to a low boil. Once at a low boil, reduce heat to low. Cover the pot with a lid and cook for 30 minutes or until potatoes are softened, stirring occasionally.
7. Uncover and place in the fish whole. Give a light stir, still on low heat, and cook for 5-10 minutes or until the fish flakes when poked.
8. Stir again, breaking up the fish into pieces. Season with salt and pepper again if needed. Remove the bay leaf and serve.

Tags

Fish,

Soup,

Stew

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