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Let me share my go-to fish stew recipe that'll warm your soul on chilly evenings. This tomato-based dish bursts with flavors, combining tender white fish chunks swimming in a rich, savory broth. Aromatic herbs and spices elevate simple ingredients into something truly special. I've perfected this one-pot wonder over years, tweaking until every spoonful sings. Trust me, once you've tried this hearty meal, it'll become a regular in your kitchen rotation. Ready to dive in?
Ingredients for a Delicious Fish Stew
- Olive oil: Adds richness and depth to the stew, enhancing flavors and preventing the fish from sticking to the pot.
- Onion: Provides a savory base and sweetness to the stew, adding depth of flavor and complexity to the dish.
- Garlic: Infuses the stew with a delicious aroma and robust flavor, complementing the fish and other ingredients perfectly.
- Diced tomatoes: Adds a tangy sweetness and a burst of freshness to the stew, creating a flavorful tomato base.
- Fish stock: Enhances the seafood flavor profile of the stew, providing a rich and savory broth for the fish to cook in.
- White fish fillets: The star of the dish, these tender fillets soak up the flavors of the stew, becoming moist and flavorful.
- Paprika: Adds a subtle smokiness and mild heat to the stew, enhancing the overall flavor profile with a hint of spice.
- Dried thyme: Infuses the stew with a warm, earthy flavor and aroma, adding depth and complexity to the dish.
- Fresh parsley: Brightens up the stew with a pop of color and fresh herbaceous flavor, adding a touch of freshness.
Read more: Bahamian Stew Fish Recipe
Essential Tools for Making a Flavorful Tomato-Based Fish Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Wooden spoon: Ideal for stirring the stew without damaging the fish chunks.
- Sharp knife: Needed to cut the white fish fillets into manageable chunks.
Tomato-Based Fish Stew
Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 4 cups fish stock
- 1 lb white fish fillets, cut into chunks
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme
- 1 cup chopped fresh parsley
Read more: Fish And Sausage Stew Recipe
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Stir in the diced tomatoes and fish stock. Bring to a simmer.
- Add the fish chunks, salt, black pepper, paprika, and thyme. Simmer gently until the fish is cooked through, about 10-15 minutes.
- Stir in the chopped parsley just before serving.
Notes:
Nutrition value:
Keywords:
Read more: Ghana Fish Stew Recipe
Tips for Making Tomato-Based Fish Stew Ahead of Time
Make Ahead Instructions
- Prepare the fish stew as directed, but do not add the fresh parsley.
- Let the stew cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 2 days.
Freezing Instructions
- Cool the fish stew completely.
- Transfer to a freezer-safe container, leaving some room for expansion.
- Label the container with the date and store in the freezer for up to 3 months.
When making this tomato-based fish stew, try adding a splash of white wine for an extra depth of flavor that complements the fish and tomatoes beautifully.
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