Quick Easy Fish Stew
This Quick Easy Fish Stew is a fresh, comforting seafood dish made with tender white fish simmered in a light tomato broth infused with garlic, herbs, and a bright citrus finish. It’s simple, flavorful, and perfect for a quick yet satisfying dinner.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 4
- 6 tablespoons extra virgin olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 2/3 cup fresh parsley chopped
- 1 1/2 cups fresh chopped tomatoes or 1 14 oz can tomatoes
- 2 teaspoons tomato paste optional
- 1 cup clam juice or shellfish stock
- 1/2 cup additional vegetable or chicken broth to replace wine
- 1 tablespoon fresh lemon juice
- 1 1/2 pounds firm white fish cod, halibut, or snapper, cut into chunks
- Pinch dried oregano
- Pinch dried thyme
- 1/8 teaspoon hot sauce optional
- 1 teaspoon salt
- 1/8 teaspoon black pepper
Heat the olive oil in a large pot over medium-high heat.
Add the chopped onion and sauté for about 4 minutes until softened.
Add the garlic and cook for another minute until fragrant.
Stir in the parsley and cook for 2 minutes.
Add the tomatoes and tomato paste, stirring gently. Cook for about 10 minutes until slightly thickened.
Pour in the clam juice and additional broth, then add the lemon juice. Stir to combine.
Add the fish pieces and bring the mixture to a gentle simmer.
Cook for 3–5 minutes, until the fish is opaque and flakes easily.
Season with oregano, thyme, salt, pepper, and hot sauce if using.
Taste and adjust seasoning as needed.
Serve hot with crusty bread.
Use firm fish so it doesn’t fall apart while cooking.
Do not overcook the fish to keep it tender.
Add shrimp or scallops for variation.
Use fresh lemon juice for the best flavor.
Add extra broth if you prefer a lighter soup.
Taste and adjust seasoning at the end.
Store leftovers in the fridge for up to 2 days.
Reheat gently to avoid overcooking the fish.