Summer Fish Stew

Summer Fish Stew

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

This dish oozes of a seaside summer! The secret to this recipe is in the fish stock. If you’re short on time, though, ask your local market where to find the best fish stock.


  • 26 ounces white fish, such as pollock (including bones and heads), filleted and cut into small, 2-inch chunks
  • 3 pints water
  • 2 black peppercorns
  • 1 bay leaf
  • 1 carrot, sliced
  • 1 onion, sliced
  • 2 tablespoon olive oil
  • 2 garlic cloves
  • 1 onion, finely chopped
  • One 1-inch piece fresh ginger root, peeled and crushed
  • 1 cup white wine
  • 14 ounces diced tomatoes in juice
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 10 black olives, pitted and chopped
  • 8 cherry tomatoes, halved
  • 8 ounces rice
  • Juice of 1 lime
  • Salt and freshly-ground black pepper
  • One bunch fresh basil, torn


First, make the fish stock. Place the fish bones and heads in a large saucepan and cover with the water. Throw in the peppercorns, bay leaf, sliced carrot, and onion. Bring to a boil and leave to simmer, uncovered, for 30–40 minutes. Strain well.

Place a heavy-bottomed saucepan over a medium heat, pour in the olive oil, and then add the garlic, chopped onion, and ginger. Cover and sweat for 2 minutes. Remove the lid and add the white wine, tomatoes, turmeric, paprika, olives, cherry tomatoes, 5 ounces of the fish stock, and the rice. Leave to cook for 10 minutes. Add the fish and cook for a further 5 minutes until cooked through.

Squeeze in the lime juice, season with salt and pepper to taste, and stir in the fresh basil leaves. Serve in bowls with some white chunky bread on the side to soak up all the delicious juices!

Early Summer Fish Stew with Sancerre

As cliché as it sounds, this light and lovely recipe was born out of the CSA box.

These healthy recipes are all created to pair with wine (which has 120 to 150 calories for a 5-ounce glass)𠅊ll for 600 calories or fewer.

I was faced with snap peas, spring onions, dill, blue potatoes and fresh horseradish𠅊ll ingredients that are lovely with fish. I just brought them together with some wine and a dollop of sour cream.

Cool-climate Sauvignon Blanc’s minerality and herbal notes are almost always a great match for fish and they’re especially nice with dill and snap peas. I opted for a Sancerre from France’s Loire Valley.

Fish Stew with Blue Potatoes, Snap Peas and Horseradish-Dill Cream
Total: 30 MIN
4 Servings

  • ¾ pound blue fingerling potatoes
  • ¼ cup sour cream
  • 1 tablespoon finely chopped dill, plus more for garnish
  • 1 teaspoon freshly grated horseradish or ½ teaspoon prepared horseradish
  • 2 tablespoons olive oil 5 scallions, white and light green parts only, thinly sliced (½ cup)
  • ½ cup dry white wine or dry vermouth
  • 1½ cups water ¼ pound snap peas, halved (about 1 cup)
  • 1½ pounds delicately flavored meaty white fish, such as skate cheeks, cod or halibut, cut into 3-inch chunks

1. In a medium pot, cover the potatoes with water and bring to a boil. Simmer over moderately high heat until just tender, about 10 minutes.

2. Meanwhile, in a bowl, mix the sour cream with the 1 tablespoon of dill and the horseradish.

3. In a deep skillet, heat the olive oil. Add the scallions and cook until softened, about 2 minutes. Add the wine, bring to a boil and cook until nearly evaporated, about 3 minutes. Add the water and bring to a boil. Reduce the heat to moderately low and add the fish. Simmer gently until nearly cooked through, about 4 minutes. Gently stir in the snap peas and cook until bright green, about 1 minute.

4. Transfer the stew to bowls and top with the horseradish cream and extra dill, then serve.

One serving 404 cal, 16.5 gm fat, 2.8 gm sat fat, 21.6 carb, 2.8 gm fiber, 38.1 protein.

Wine Minerally Sancerre, such as 2012 Domaine des Buissonnes

Kristin Donnelly is a former Food & Wine editor and cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.

Related Video

We love this recipe! I first made this recipe in 1999. The next time I made it I added lemon juice instead of orange juice we thought it tasted fresher. Now I make it all the time.

I added 1 fennel bulb, 2 tsp basil,used crab legs, halibut, scallops, and tiger praws for a fabulous Easter Feast! Have some really high quality bread for dipping and knoshing!

I added a fennel bulb and used striped sea bass instead of cod. Boiled the head and bones of bass in the broth. Came out great! I will make this again soon.

I made this last Friday, halved the recipe, used the snapper as some had suggested. The flavor was unique, and we enjoyed it. However, we wouldn't make it again. Interesting, but no thanks was the general sentiment. My boyfriend had leftovers for lunch the next day and said that orange was overwhelming. It's worth trying only if you want something different.

Absolutely delicious and very easy. Here's my two-person version: 2 small-med onions 2 cloves of garlic 1 28-oz. can of tomatoes 2 cp. wine 1 pint of fish stock (or 1/2 the clam juice) 1 heaping T of paste 1 bay leaf 2 T fresh thyme 2 T orange peel 1/2 tsp fennel 1/4 tsp red pepper. For the seafood, I defrosted a bag of "Seafood Medley" (shrimp, mussles, squid, clams) and added a can of crabmeat (will use half next time, if at all). Served over brown rice.

Delicious. Very interesting undertones in the tomato sauce with the fennel and orange zest. I followed the recipe closely, only substituting mussels for the clams. Once the tomato sauce is done, the rest of the recipe is a snap.

This was a wonderful recipe.We made this for our gourmet club and everyone raved about it.

This stew was excellent. Just as the recipe indicated, it serves exactly 12 people. As suggested by other reviewers, I added more thyme and orange peel which certainly enhanced the flavor. Also, I substituted Snapper for the Cod.

Fantastic. Follow the broth recipe exactly and you can, with success alter the types of fish and seafood. Have made this several times with cod, salmon, king crab etc. A truly delicious recipe, and very impressive to server to guests.

This is a good recipe for seafood lovers. I substituted tilapia for the cod and used fennel instead of fennel seed. Slight orange flavor is very nice. Mildly spicy. Served over pasta.

I really don't know what all the fuss is about. I followed this recipe to a T and found it to be so-so at best. Quite bland. I won't bother with it again.

easy recipe to make, all the flavors gel so nicely together. I ladled this on top of steamed white rice, my kids loved it, both of them are finicky eaters when it comes to sea food. Have made it on different occasions and will definitely show up on my table again

This is a truly delicious recipe - the aromas are wonderful. I'll make it again and again.

Made this dinner for 25 people. Kids and adults loved it. Thought the fennel and orange added such a unique flavor. Added mussels,squid and king crab legs. Will definatley make this many times.

This dish is wonderful. It's flavorful, easy, and hearty without being heavy. You also don't need super culinary skills to pull it off. I added mussels, squid, and a dash of Pernod towards the end for added anise flavour. Excellent for a dinner party. By the way, if you're looking for clam juice in a supermarket you probably won't find it with the canned clams. Go to the beverage section and look for it near the Clamato juice!

Thought this was very good. Used prawns, king crab legs and clams. We did have some left over- everything but the prawns reheated nicely. I will be making this again for sure.

A fabulous dinner. I used chopped fennel instead of the seeds and it was delicious

The combination of fennel and orange gave this recipe a delicate yet distinct flavour. It is something worthy of being served at one of the top resteraunts in the city! A winner in my opinion!

I cut ingredients precisely in half to serve six. The flavors blend so well together. I recommend adding more orange rind and thyme. Serve with the suggested basil and LEMON to give the stew an extra zing. I also added some oyster mushrooms which worked really well overall. In fact next time I think I'll add a couple varieties of mushrooms to make things more interesting.

Made this for our monthly game night with friends. we halved the recipe. it was very tasty. served it with a loaf of homemade french bread and marinated fruit w/sorbet for dessert. The stew had wonderful flavors.

I will make this again and again. very impressive. I made it for my family but would make it for company in a minute. It was so easy, I made the stew the day before, brought it to our vacation home and then added the seafood just before serving. Took just 10 minutes! Alot of great flavors, I wouldn't change a thing!

Fantastic recipe for a cool spring night. I used canned clams in their broth and all ready cooked frozen shrimp. I know it was cheating, but made for a much easier fantastic meal! Crusty bread and Italian salad a must.

It was delicous, We had it with pasta, but it would of been great just in a bowl with some crust Italian bread

The fennel and orange taste are a fabulous take on this Cioppino style dish. Though this recipe serves 12, I've easily converted it to serve just 2 for a romantic, quiet, Saturday night dinner.

Recipe Summary

  • cooking spray
  • 4 (4 ounce) fillets swai fish
  • 2 tablespoons margarine
  • ¼ cup dry white wine
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh cilantro (Optional)
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika

Preheat oven to 350 degrees F (175 degrees C). Spray a shallow pan or baking sheet with cooking spray.

Place fish fillets into the prepared pan.

Heat margarine in a saucepan over medium heat. Mix white wine, lemon juice, cilantro, garlic, salt, and black pepper into the melted margarine simmer sauce for 2 minutes. Generously spoon sauce over fish fillets. Sprinkle fillets with paprika.

Bake in the preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

How to Make Fish Stew

We start with the broth which is the flavoring base for this fish stew, and it is made of a specific combination of ingredients. The fish will cook rather quick, so it cannot be done the other way around. Plus the broth is what&rsquos going to add flavor to the fish along with the cilantro. If you do not like cilantro you can opt for parsley.

Once the broth is done, you add the cod chunks. Because the broth is so hot, the cod will cook in a short period of time. Just make sure to immerse the fish in the broth as best as you can.

I don&rsquot recommend cooking a larger piece of cod because it will not cook evenly. The edges will start to fall apart while the middle may still be raw.

Light Summer Seafood Stew

This light stew from Bon Appetite tastes delicious fresh off the stove or the next day. It can serve up to 12 people.


3 tablespoons garlic, minced

2 28-ounce cans diced tomatoes in juice

3 (8-ounces) bottles clam juice

3/4 cup tomato paste (about 1 1/2 cans)

2 tablespoons fresh thyme, chopped

2 1/2 teaspoons orange peel, grated

2 1/2 teaspoons fennel seeds, crushed

3/4 teaspoon dried crushed red pepper

24 littleneck clams, scrubbed

2 3/4 lbs. cod fillets, cut into 2-inch pieces

1 1/2 lbs. uncooked large shrimp, peeled, deveined


1. Add oil to a heavy, large pot and heat over medium. Sauté the onions and garlic until the garlic is golden and the onions are tender (about 10 minutes).

2. Add the tomatoes and stir in the tomato paste. Slowly pour in the dry white wine and clam juice. Then add the bay leaves, fresh thyme, orange peel, fennel seeds, and crushed red pepper. Bring to a boil.

3. Reduce the heat and simmer uncovered until the liquid reduces moderately and the flavors blend together (about 45 minutes).

4. Add the clams then cover and cook until they pop open (about 10 minutes). Once the clams are cooked, add the shrimp, scallops, and cod. Simmer until they are just cooked (about 5 minutes).

5. Season with salt and pepper to taste. Then divide into bowls, top with basil and serve.

Let us know in the comments if you tried this recipe or have a favorite summer stew of your own! If you are looking for a fish market with the best seafood in New England, stop by City Fish Market! We’re off Silas Deane Highway in Wethersfield, CT.

Mon - Fri 9am - 5pm
Sat 9am - 5pm • Sunday Closed

Mon - Fri 9am - 5pm
Sat 9am - 5pm • Sunday Closed

Here Are 5 Of Our Best Stew Recipes That You Can Add To Your Cookbook:

1. Kerala Vegetable Stew Recipe

Who said being vegetarian had to be boring? This recipe from God's Own Country, Kerala, is the perfect example of simple ingredients coming together to make an exquisite dish. Vegetables such as potatoes, carrots, cauliflower, French beans that you may find lying around at home go into this stew with a healthy dose of coconut milk. Coconut milk, which is also popular as a vegan substitute for buffalo or cow milk, gives the stew a nice and rich creamy texture. Follow the recipe and in less than an hour, you will have a yummy yellow stew waiting to be served.

2. Broccoli Stew

If your diet requires you to have ample broccoli, you may soon run out of innovative ways to use the vegetable. On such days, you can fall back on this recipe to give you the perfect blend of taste and health. The broccoli stew also involves coconut milk which is packed with vitamins, iron, selenium, sodium, calcium, magnesium and phosphorus. Here's the recipe.

3. Ladakhi Stew Recipe

For those who love to experiment, this stew is a wonderful recipe to dig into. The traditional Ladakhi dish is made with chicken, paneer, potatoes, spinach and barley flour. While the dish is great for the winters, it can be enjoyed any time of the year, thanks to its distinct flavours. The best part? It can be prepared in just under 60 minutes. Check out the recipe here.

4. Lamb Stew Recipe

Photo Credit: The Grill Room, Taj Mahal Hotel

Many would argue that nothing can beat a good lamb stew. This recipe adds further credence to this opinion. The dish which is made with lamb meat, kidney beans, blanched vegetables and stock is the perfect pick-me-up dish you need at the end of a long day. The burst of flavours with each bite will ensure that you always go for a second -- and third -- helping. Click here for the recipe.

5. Portuguese Fish Stew Recipe

Photo Credit: Keys Café, Keys Hotels

A list on stews is incomplete without the mention of a classic seafood recipe. This Portuguese fish stew is as delectable as it gets. The recipe uses white wine and ample spices to combine and elevate the flavours of potatoes, fish fillet, shrimps and vegetables that go into the stew rice. The easy and simple recipe is great for a weekend brunch or dinner and goes well with rice. Here's the full recipe.

From Eastern North Carolina, this recipe is an heirloom and a classic! From Cook’s Country, this recipe naturally it contains the two food groups North Carolina is famous for: seafood and pork. Together, in this soup, they are magical!

So easy to put together, just an hour to make and you have super-flavorful soup with white fish, potatoes, and bacon, all swimming in the most delicious tomato broth, all with a lovely poached egg on top!

  • Author: Laura
  • Prep Time: 10 min
  • Cook Time: 45 min
  • Total Time: 55 min
  • Yield: 6 – 8 servings 1 x
  • Category: Stews and Soups
  • Method: Stovetop
  • Cuisine: American


  • 1/2 lb. (6 strips) Thick-Cut Bacon
  • 2 Medium or 1 Large Yellow Onion, peeled, halved, and sliced into 1/4 ” half-moons
  • 6 cups Water + More, as desired
  • 6 oz . Tomato Paste
  • 1 t Red Pepper Flake
  • 1 Bay Leaf
  • 1 1/2 lb Red Potatoes, sliced 1/4” thick
  • 1 1/2 lb Thick Cut white fish fillet – cod works well
  • 8 eggs
  • (optional) 1-2 tsp Hot Sauce, such as Frank’s or Crystal
  • Salt & Pepper


  1. Heat a heavy soup pot over Medium heat. Cut the bacon strips into 1” sections, and place in the pot to render the fat. Allow the bacon to crisp. Remove from the pan, leaving the fat.
  2. Add the onion slices to the pan and cook about 8 minutes until they are translucent and tender and just beginning to brown.
  3. To the onions, add 1-2 teaspoons salt, 1 tsp black pepper, the red pepper flake and the 6 cups water. Stir in the Tomato paste. Add the sliced potatoes, and turn heat up to Medium-High. When the soup begins to simmer, wait 10 minutes.
  4. While simmering, cut the fish fillet into large (2”x2”x2”) chunks. They should be big and thick. After the 10 minutes has passed, add the fish to the soup. Then, cracking the eggs, add 1 at a time to the soup. Cover for 15 minutes. This should be enough time to cook the fish and poach the eggs.
  5. Test and adjust flavor by adding salt, pepper and hot sauce, as desired. Garnish with reserved bacon.


Keywords: North Carolina Fish Stew, Eastern North Carolina Fish stew, easy fish stew, easy fish soup, old fashioned Eastern North Carolina fish stew

Recipe Summary

  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 1 small fennel bulb&mdashhalved, cored and thinly sliced
  • 2 garlic cloves, crushed
  • Salt
  • 1 cup white wine
  • 1/2 pound small fingerling potatoes, thinly sliced
  • One 24-ounce can whole peeled Italian tomatoes with their juices, crushed by hand
  • 1 quart clam juice
  • 1/2 cup fresh orange juice
  • 2 strips of orange zest
  • 1/2 pound shelled and deveined large shrimp
  • 1/2 pound skinless cod fillet, cut into 2-inch chunks
  • 1/2 pound mussels, scrubbed
  • 1/4 cup chopped flat-leaf parsley
  • 4 teaspoons crème fraîche

In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add the onion, fennel and garlic, season with salt and cook over moderately high heat, stirring occasionally, until lightly browned, about 7 minutes. Add the wine, bring to a boil and cook, scraping up any browned bits from the bottom, until slightly reduced, about 1 minute.

Add the potatoes, tomatoes and their juices, clam juice, orange juice and orange zest and bring to a boil over high heat, then simmer over moderate heat for 15 minutes.

Add the shrimp and cod and cook until almost white throughout, about 3 minutes. Add the mussels, cover and cook until they open, about 3 minutes. Discard any unopened mussels and the orange zest. Season with salt. Ladle the stew into bowls, top with the parsley and crème fraîche and serve immediately.

  • 8 ounces fresh or frozen skinless cod or sea bass fillets
  • 6 ounces fresh or frozen medium shrimp, peeled and deveined
  • ⅓ cup chopped onion
  • 2 stalks celery, sliced
  • ½ teaspoon bottled minced garlic (1 clove)
  • 2 teaspoons olive oil
  • 1 cup reduced-sodium chicken broth
  • ¼ cup dry white wine or reduced-sodium chicken broth
  • 1 (14.5 ounce) can no-salt-added diced tomatoes, drained
  • 1 (8 ounce) can no-salt-added tomato sauce
  • 1 teaspoon dried oregano, crushed
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 tablespoon snipped fresh parsley

Thaw fish and shrimp, if frozen. Rinse fish and shrimp pat dry with paper towels. Cut fish into 1-1/2-inch pieces. Cut shrimp in half lengthwise. Cover and chill fish and shrimp until needed.

In large saucepan, cook onion, celery, and garlic in hot oil until tender. Carefully stir in 1 cup broth and wine. Bring to boiling reduce heat. Simmer, uncovered, for 5 minutes. Stir in tomatoes, tomato sauce, oregano, salt, and pepper. Return to boiling reduce heat. Cover and simmer for 5 minutes.

Gently stir in fish and shrimp. Return just to boiling reduce heat to low. Cover and simmer for 3 to 5 minutes or until fish flakes easily with a fork and shrimp are opaque. Sprinkle with parsley.

Our Favorite Fish Stew Recipes, From Bouillabaisse to Cioppino

The idea behind both bouillabaisse and cioppino is to use the fisherman's catch of the day&mdashwhatever fish looks fresh and is plentiful should be added to the stew. These two famed fish stews orginated in Marseille, France, and San Francisco, California, respectively. While bouillabaisse is all French, cioppino is an Italian-American dish brought to the U.S. by Italian immigrants.

The key to these stews is using the freshest fish. Historically, cooks would meet the fisherman on the dock and choose whatever looked good for their bouillabaisse or cioppino that day. These recipes typically call for a combination of flaky white fish like red snapper or sea bass and bivalves like mussels and clams, but lobster can also be added if you're hoping to go the extra mile. The base for the delicate broth can vary, but traditional versions rely on tomatoes, a vegetable mirepoix (celery, onions, and carrots), fish bones, white wine, and fennel for flavor. In addition to an abundance of seafood, vegetables may be added. If you choose to do so, use hearty, seasonal produce (new potatoes yes, baby green peas not so much).

Our recipes include both cioppino and bouillabaisse, as well as variations on the two. Some, like Cioppino (Seafood Stew) and Bouillabaisse with Lobster, follow the traditional methods. Their longer prep time and lengthy ingredient list is well worth the effort if you want to cook like a pro. Other recipes, such as Fish Stew with Herbed Toasts and Italian Seafood Stew, include a few short cuts and are ideal for weeknight dinners when you want to get a delicious, satisfying meal on the table in under 30 minutes.