Best Quick Fish Stew Recipes

QUICK FISH STEW

Quick fish stew image

A no-fuss pot of comfort food - pack with shellfish, white fish or salmon and serve with homemade garlic bread

Provided by Lucy Netherton

Time 40m

Number Of Ingredients 13

Ingredients

3 tbsp garlic butter
1 onion , chopped
2 x 400g cans plum tomatoes , finely chopped
1 tbsp balsamic vinegar
pinch of chilli flakes
1 fish or vegetable stock cube
2 roasted red peppers , from a jar, sliced
300g potato , cut into chunks
2 tbsp finely chopped parsley
400g bag mixed seafood , defrosted if frozen
250g white fish or salmon , chopped into chunks
8 thin slices of baguette
green beans , to serve (optional)

Steps:

Heat 1 tbsp of the garlic butter in a saucepan and gently cook the onion for about 5 mins until soft. Tip in the chopped plum tomatoes and any juice from the can, the balsamic vinegar and chilli flakes. Crumble over the stock cube, add the peppers and potatoes. Season, then simmer for about 15 mins until the potatoes are just tender.
Meanwhile, heat a grill to medium, mix the rest of the garlic butter with 1 tsp of parsley and some seasoning. Toast the bread lightly on both sides, then spread one side of each slice with the butter and return to the grill until melted and golden. Keep warm.
Add the mixed seafood and fish to the sauce and heat through for about 5 mins until the seafood is hot and the fish is firm and cooked through. Scatter with remaining parsley and spoon into bowls. Top each with 2 slices of bread and serve with green beans, if you like.

Nutrition Facts : Calories 620 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 3.7 milligram of sodium

QUICK FISH STEW

Quick Fish Stew image

This is a recipe that an old manager gave to me years ago. It is delicious. He did make some changes to the original recipe. It is out of "The Doubleday Cookbook".

Provided by teresas

Categories Chowders

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 yellow onion, peeled and minced
2 scallions, minced
2 garlic cloves, peeled and crushed
1/4 cup butter or 1/4 cup margarine
2 lbs fish fillets (use any 2 of the following ( cod, flounder, haddock, sea bass, tuna)
9 ounces shrimp (peeled and deveined) or 9 ounces scallops (or mixture of both)
1 cup water
1 cup clam juice, bottled
1 (28 ounce) can tomatoes (do not drain)
1 cup dry white wine
1 (6 ounce) tomato paste
1 teaspoon salt
1/4 teaspoon pepper
10 mussels (in shell, well scrubbed and bearded)
10 littleneck clams (in shell, well scrubbed)
1 (10 ounce) package green peas, frozen
1 -2 tablespoon parsley, minced

Steps:

In a large kettle over moderate heat, saute' onion, scallions, and garlic in butter 3-5 minutes until very pale golden.
Meanwhile, cut fish in 2" chunks, set aside.
Add water, clam juice, wine, tomatoes, tomato paste and salt and pepper to kettle.
Break up any large clumps of tomato, cover and simmer 10 minutes.
Add fish, shrimp, peas, mussels and clams, cover and simmer 10 minutes longer.
Sprinkle with parsley, taste for salt and adjust as needed.
Ladle into soup bowls and serve with hot butter French bread.

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