This easy stewed fish in tomato sauce is a light, flavorful dish with vibrant Mediterranean taste - quick to make and perfect for a simple yet satisfying meal.
I love anything with fish, but stewed fish or fish soups are my favorite ways of enjoying it. I grew up eating loads of stews; they are something familiar and comforting, with well-known tastes and textures that remind me of my childhood.
I never had fish stew as a kid, but I've been cooking different kinds of fish or seafood stews for as long as I have been cooking. From the famous Brazilian moqueca de peixe and vegetable fish soup to calamari stew or this simple Mediterranean stewed fish.
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Recipe Ingredients
Fresh or frozen seafood?
Fresh seafood is great, but it is often twice the price of frozen, especially if youโre far from the coast. That is why I mostly choose frozen - itโs more affordable, convenient, and always ready for a fish stew. Shrimp is also usually frozen, as fresh ones are rare at my local store.
For stewed fish, choose firm fish like halibut, cod, pollock, tilapia, haddock, or bass. You can mix them, and adding salmon 1:1 with white fish brings great flavor.
Use fish stock if you have it; if not, vegetable stock works. Try our homemade salmon stock.
Dry white wine - it's not a must, but it balances the caramelized sugar well.
See the recipe card for full information on ingredients and quantities.
How to make stewed fish?
Defrost seafood: Preferably slowly in the refrigerator, overnight, or over several hours. When you are pressed for time, leave it at room temperature and spread it in one layer on some kitchen paper.
Step #1: Saute the onions with a pinch of salt for about 2 minutes on medium-low heat.
Step #2: Add the remaining veggies, and cook for another 5 minutes or until the onions are perfectly soft.
Tip: Remember that once you add the wine and tomatoes, the onions wonโt soften further, as the acidity from these ingredients will stop that from happening.
Step #3: Caramelize sugar briefly, add tomatoes, stock, and herbs. Cook until the sauce is slightly thickened (about 10 minutes).
Step #4: Add all seafood to the pot and stir very gently. Simmer the stewed fish on low heat for 3-4 minutes.
Tip: Don't overcook the stewed fish, or it will become tough. Keep in mind that it will continue cooking in the sauce when you bring the pot to the table and serve it. Try this Romanian Fish Soup with Potatoes, too.
Store and reheat
Make in advance: I donโt recommend fully preparing the stew, as the fish will toughen when reheated. You can, however, prepare everything up to adding the seafood and finish cooking just before serving.
Refrigerate leftovers for up to 2 days. Leftovers can be reheated, but the fish may be a bit tougher. It will still taste delicious, though.
How to serve fish stew?
Serve the stewed fish immediately with crusty white bread or baguette. Alternatively, serve it with rice; we love to combine it with brown rice. If serving with brown rice, remember that this sort needs about 30 minutes of cooking time, so start cooking it when you start with the stew as well.
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Stewed Fish
Equipment
- Dutch oven
Ingredients
- 1 medium onion about 5.5 oz/ 150 g
- 1 carrot about 5.5 oz/ 150 g
- 1 small piece celeriac or 1-2 celery sticks about 2.5 oz/ 75 g
- 3 large garlic cloves
- 1 long red chili to taste, Note 1
- 2 tablespoons olive oil
- 1 tablespoon granulated sugar
- โ cup dry white wine
- 2 cans chopped tomatoes each 400 g/ 14 oz
- 3 cups fish stock or vegetable stock
- 1 teaspoon dried oregano Note 2
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 bay leaves
- 1 lb firm white fish fillets Notes 3,4,5
- 1 lb shrimp
- 1-2 teaspoons lemon juice
- fine sea salt and ground black pepper
- some parsley
Instructions
- Defrost seafood completely. 1 lb firm white fish fillets + 1 lb shrimp
- Chop vegetables: Chop the onions very finely and set them aside. Chop the carrots, celeriac/celery, garlic, and chili very finely as well, and set aside.1 medium onion + 1 carrot + 1 small piece celeriac or 1-2 celery sticks + 3 large garlic cloves + 1 long red chili
- Saute onions: Heat the oil in a Dutch oven or another large, thick-bottomed pot. Saute the onions with a pinch of salt for about 2 minutes on medium-low heat.2 tablespoons olive oil
- Add the remaining vegetables, stir well, and cook for another 5-6 minutes or until the onions are perfectly soft. Stir often and add a splash of the wine or stock if they threaten to catch.
- Add the sugar, stir, and let caramelize slightly for about 2 minutes.1 tablespoon granulated sugar
- Pour in the wine, turn the heat up a bit, and let the wine reduce completely; it will take about 1-2 minutes. โ cup dry white wine
- Simmer stew: Add tomatoes, fish stock, and dried herbs. Stir well and cook on medium-low heat, uncovered, for about 10 minutes; the sauce should be slightly thickened. If you think it thickens too much, cover the pot partially with the lid.2 cans chopped tomatoes + 3 cups fish stock+ 1 teaspoon dried oregano + 1 teaspoon dried thyme + 1 teaspoon dried rosemary + 3 bay leaves
- Add seafood: Cut the fish into pieces, about 1 ยฝ โ 2-inch/ 4-5cm pieces. Add to the pot, add shrimp, too, and stir gently. Reduce the heat to low and simmer for 3-4 minutes. It should flake easily. Don't overcook the fish or it will become tough, it will continue cooking in the sauce during the time you bring the pot to the table and serve it.
- Adjust the taste with lemon juice, salt, and pepper. Sprinkle with parsley, if desired. Serve immediately.1-2 teaspoons lemon juice + fine sea salt and ground black pepper + some parsley
Notes
- Chili: Substitute with red chili flakes or cayenne pepper, always to taste.
- Substitute oregano with either fresh herbs or an Italian or French dried herb mixture, such as Herbs de Provence.
- Fish: Such as halibut, cod, snapper, pollock, bass, haddock, and tilapia. Salmon is also great, although not a white fish.
- Fish and shrimp: Either fresh or frozen and thoroughly defrosted.
- Amount: You can use either 900 g/ 2 lbs fish or substitute half or some of it with shrimp.
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