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Fish Stew Recipes for Winter

Nabiilah is an author who loves writing fantasy/teen fiction novels like "The Other Side of Paradise" and "The Infinity Coven Trilogy."

fish-stew-recipes-for-winter

Fish Stew Recipe

Ingredients:

Gluten free

Seafood
8 oz: Clam
1 1/2 lb: Fish fillets

Produce
3: Garlic cloves, large
1: Onion, chopped (about 1 1/2 cups), medium
1 Pinch: Oregano, dry
2/3 cup: Parsley, fresh
1 Pinch: Thyme, dry
1 1/2 cups: Tomato, fresh

Canned goods
2 tsp: Tomato paste

Condiments
1/8 tsp: Tabasco sauce

Baking & spices
1/8 tsp: Black pepper, freshly ground
1 tsp: Salt

Oils & vinegars
6 tbsp: Olive oil, extra virgin

Beer, wine & spirits
1/2 cup: White wine, dry

Instructions:

  • Heat olive oil in a large, thick-bottomed pot over medium-high heat. Add onion and sauté 4 minutes. Add the garlic and cook a minute more. Add parsley and stir 2 minutes. Add tomato and tomato paste, and gently cook for 10 more minutes or so.
  • Add clam juice, dry white wine, and fish. Bring to a simmer, and let simmer until the fish is cooked through and easily flakes apart, about 3 to 5 minutes. Add seasoning — salt, pepper, oregano, thyme, and Tabasco. Add more salt and pepper to taste.
  • Ladle into individual bowls and serve.
  • Great served with crusty bread for dipping in the fish stew broth.
fish-stew-recipes-for-winter

Tilapia Fish Stew Recipe

Ingredients:

Gluten free • Paleo

Seafood
2 lbs: Tilapia, fillets

Produce
1 handful: Cilantro, fresh
1 tbsp: Garlic
12 oz: Pepper and onion strips, frozen
14 oz: Tomatoes

Canned goods
14 oz: Coconut milk, light unsweetened

Condiments
1/4 cup: Lime juice

Baking & spices
1 1/2 tbsp: Paprika
1/2 tbsp: Pepper
1/2 tbsp: Salt

Oils & vinegars
1 tbsp: Olive oil

Nuts & seeds
1 1/2 tbsp: Cumin

Scroll to Continue

Instructions:

  • Mix lime juice, cumin, paprika, garlic, salt, and pepper in a bowl.
  • Add the tilapia and mix until coated. Cover and place in the refrigerator to marinate for 20 minutes or longer.
  • Heat the olive oil in a large skillet. Add the peppers and onions and cook until they begin to thaw.
  • Add the tomatoes and marinated tilapia.
  • Simmer for 10 minutes.

Halibut Fish Stew Recipe

Ingredients:

Gluten free • Paleo

Seafood
1 lbs: Fish- halibut, firm white

Produce
1 cup: Carrot
1/2 cup: Cilantro
4: Garlic cloves, rough
1/2: Jalapeno
1: Lime, zest and juice
1 squeeze: Lime
1: Onion, white or yellow red
1: Red bell pepper
1 1/2 cups: Tomatoes

Canned goods
1 14 ounce can: Coconut milk
1 cup: Fish or chicken stock
1 tbsp: Tomato paste

Baking & spices
1: More salt
2 tsp: Paprika
1 tsp: Salt

Oils & vinegars
2 tbsp: Coconut or olive oil

Nuts & seeds
1 tsp: Cumin, ground

Instructions:

  • Rinse and pat dry the fish and cut into 2 inch peices. Place in a bowl. Add salt, zest from half the lime and 1 tablespoon lime juice. Massage lightly to coat all pieces well. Set aside.
  • In a large saute pan, heat the olive oil over medium high heat. Add onion and salt, and sauté 2-3 minutes. Turn heat down to medium, add carrot, bell pepper, garlic and jalapeno and cook 4-5 more minutes. Add tomato paste, spices and stock. Mix and bring to a simmer and add tomatoes. Cover and simmer gently on medium low for 5 mintues or until carrots are tender.
  • Add the coconut milk and taste and add more salt if necessary.
  • Nestle the fish in the stew and simmer gently until it’s cooked through, about 4-6 minutes. Spoon the flavorful coconut broth over the fish and cook until desired doneness or longer for thicker pieces.Taste and adjust salt and squeeze with lime. To serve, serve over rice, sprinkle with cilantro or scallions and a squeeze of lime. Drizzle with a little olive oil if you like.

Cod Fish Stew Recipe

Ingredients:

Gluten free

Seafood
16 oz: Alaska cod, wild

Produce
3 tbsp: Basil, fresh
2 stalks: Celery
4 cloves: Garlic
1: Green bell pepper, large
1: Lemon, small
1: Onion, large
2 (14.5-ounce) can: Tomatoes

Canned goods
2 cups: Chicken stock
2 tbsp: Tomato paste

Baking & spices
1/2 tsp: Black pepper
2 tsp: Italian seasoning
1/2 tsp: Salt

Oils & vinegars
2 tbsp: Olive oil, light

Beer, wine & spirits
1/2 cup: White wine, dry

Instructions:

  • Heat olive oil in a large pot over medium-high heat. Add onion, and cook 6-8 minutes until fragrant, stirring often.
  • Stir in garlic, celery and bell pepper. Reduce to medium heat and cook 5 minutes more.
  • Add wine, lemon juice, Italian seasoning, salt and pepper. Stir and cook 2-3 minutes until most of the liquid is dissolved.
  • Stir in the tomato chunks with liquid, chicken stock, and tomato paste. Cook 10 minutes more uncovered, or until bell peppers are just tender.
  • Cut cod into small, bite-size pieces and stir into soup. Bring to a low boil and simmer 5 minutes, or until fish is tender and flaky.
  • Remove from heat, stir in basil, and serve.
fish-stew-recipes-for-winter

Easy Fish Stew Recipe

Ingredients:

Gluten free

Produce
2: Bay leaves
4: Garlic cloves, rough
1: Onion
1 tbsp: Thyme, fresh
2: Tomatoes

Canned goods
4 cups: Chicken stock

Condiments
2 tsp: Fish sauce and Fish

Baking & spices
1 ground 8 teaspoon ground clove: Or allspice
1/4 tsp: Paprika, smoked
1/4 tsp: Pepper
1 large pinch: Saffron
1/4 tsp: Salt

Oils & vinegars
3 tbsp: Olive oil

Beer, wine & spirits
1/4 cup: White wine

Instructions:

  • In a large dutch oven or heavy bottom pot, heat oil over medium heat. Saute onion and garlic, stirring until softened, fragrant and golden, about 6 minutes. Add tomatoes and their juices. Cook until tomatoes soften, about 4 minutes.
  • Add the white wine, and simmer until most has evaporated, about 2-3 minutes.
  • Add stock, fish sauce ( if using chicken broth), saffron, a pinch of ground clove or allspice, smoked paprika, salt, pepper, bay leaves and fresh thyme. Add potatoes and bring to boil. Cover and simmer on low heat until potatoes are fork-tender, about 15 minutes.
  • Add fish, bring to a simmer over medium heat, give a gentle stir ( don’t over stir or fish will break apart) and cook fish until it is just cooked through about 3-4 minutes. Turn heat off.
  • Taste broth. Adjust salt, adding more if necessary.
  • Garnish with fresh torn Italian parsley leaves, lemon wedges, chili flakes and crusty bread.
fish-stew-recipes-for-winter

Fish Stew With Clams Recipe

Ingredients:

Gluten free

Seafood
1: Anchovy
1 cup: Clam, juice
1 lb: Clams
1 1/2 lbs: Fish, white

Produce
1 tbsp: Basil, fresh
4 cloves: Garlic
1/4 cup: Green onions
1: Lemon
1/2 tsp: Oregano, dried
1 tbsp: Parsley, fresh
1 14-ounce can: Tomatoes

Baking & spices
1: Black pepper, freshly cracked
1/4 tsp: Red pepper flakes
3/4 tsp: Salt

Oils & vinegars
3 tbsp: Olive oil

Beer, wine & spirits
1/3 cup: White wine

Liquids
3/4 cup: Water

Instructions:

  • Heat olive oil in a large pot over medium heat. Add green onions, garlic, anchovy, and red pepper flakes. Cook until green onions begin to wilt, approximately 2 to 3 minutes.
  • Pour in white wine. Increase heat to high. Let boil 2 minutes or until liquid is reduced by approximately ⅓.
  • Add in crushed tomatoes, clam juice, oregano, and water. Bring to simmer over medium-high heat, then reduce heat to medium and simmer until color deepens slightly, approximately 10 minutes.
  • Add salt, then add fish and clams. Turn heat to high. Cover pot and cook until clams open and fish flakes easily with fork, approximately 5 minutes. Stir in parsley, basil, pepper, and juice of one lemon half. Ladle stew into serving bowls. Drizzle additional olive oil on top and serve with a pinch of lemon zest (optional) and crusty bread.

Fish With Seafood Stock Stew Recipe

Ingredients:

Gluten free

Meat
8 oz: Bacon, thick cut

Seafood
2 lb: Fish
4 cups: Seafood stock

Produce
1 tbsp: Garlic
2 lb: Red potatoes
1 lb: Yellow onions

Refrigerated
6: Eggs

Canned goods
6 oz: Tomato paste

Baking & spices
1 1/2 tsp: Sea salt

Instructions:

  • Using sauté setting – add bacon to pot and cook until almost crispy. Add tomato paste to pot, mix well, and cook for about 1 minute. Add garlic and cook for another minute. Then turn off heat.
  • Add a layer of potatoes, followed by a layer of onions. Season with ¼ teaspoon of salt. Add a layer of fish and season with ¼ teaspoon of salt. Repeat layers again, ending with a layer of fish on top.
  • Pour in seafood stock. You want the liquid to just barely touch the bottom of the top layer of fish. So, if need be, add a little water to achieve that. Lock lid and cook for 3 minutes at high pressure.
  • Once cook time is complete, quick-release pressure. Remove lid and skim as much fat from the top as you like. I think a little fat is good, but you can skim it all off if you like.
  • Switch back to sauté setting. Crack eggs into empty spaces on top. Once all the eggs are in, switch back to “keep warm” setting and place the lid back on pot.
  • Allow edge to poach in the residual heat. For slightly runny eggs, let them sit for about 7 minutes. But for hard cooked eggs, it’ll probably take 15 or so. To serve… Gently scoop out stew, making sure to get all the way to the bottom so that you get some bacon! Top each bowl with an egg or two.

Fresh Cod Fish Stew Recipe

Ingredients:

Gluten free

Seafood
1 lb: Cod, fresh (or frozen and defrosted) fillets
1 lb: Shrimp

Produce
1: Bay leaf
2: Carrots
2: Celery stalks
2: Garlic cloves
1: Lemon (juice and zest)
3: Onions
1/4 cup: Parsley, fresh
2: Russet potatoes (peeled and cut into 2" cubes)
1 tsp: Thyme, fresh or dried leaves
1 14 oz can: Tomatoes

Baking & spices
1/2 tsp: Cayenne pepper
1 tsp: Fennel seeds
1 tsp: Paprika

Oils & vinegars
1 tbsp: Olive oil

Instructions:

  • In a large skillet with a lid, heat oil over medium heat.
  • Add onions, garlic, carrots, celery, thyme, paprika, fennel, and cayenne.
  • Cook stirring until onions are softened, and spices are fragrant about 5 minutes.
  • Add diced tomatoes, and their liquid to the pan along with the potatoes, and bay leaf. Turn heat to medium-high, cover pan and allow to cook until potatoes are tender about 15 minutes.
  • Add cod, and scatter shrimp over top. Cover and cook for 2 minutes more or until shrimp are pink and cod flakes with a fork.
  • Stir in lemon juice and zest, and parsley.

Fish Stew With Bacon Recipe

Ingredients:

Gluten free

Meat
1/2 lb: Bacon, thick cut

Seafood
3 lbs: Fish, firm

Produce
2 (14 1/2 ounce) cans: Tomatoes, stewed
3 lbs: White potatoes
2 lbs: Yellow onions

Refrigerated
6: Eggs, large

Canned goods
1 (10 3/4 ounce) can: Tomato soup, condensed

Baking & spices
1 tsp: Black pepper
2 tsp: Old bay seasoning
1 Pinch: Red pepper
1 tsp: Salt

Liquids
5 cups: Water

Instructions:

  • Cook bacon until crisp over medium heat in an 8 to 10 quart Dutch oven or heavy pot about 8 to 10 minutes, stirring frequently. Turn off heat, remove bacon and place on a plate lined with paper towels. Set bacon aside and leave fat in pot.
  • Add potatoes, onions and fish in layers (in the order written) in the pot over the fat. Do not stir.
  • Pour in tomato soup and stewed tomatoes with juices.
  • Add salt, pepper, Old Bay Seasoning and red pepper. Add just enough water to cover (approximately 5 cups). Do not stir. Bring to a boil over medium high heat. Once boiling, reduce heat to maintain a gentle boil/high simmer (medium to medium low).
  • Cover and cook for 15 minutes, or until potatoes are fork-tender (but not falling apart) and fish is fully cooked.
  • While stew is at a gentle boil, add eggs one at a time (break the eggs and put the raw eggs into the stew, then discard shells) in a single layer on top of the stew. Cook until eggs are fully cooked (about 4 to 5 minutes). Season with additional salt, pepper, Old Bay Seasoning and/or red pepper, if desired.
  • Return reserved bacon to stew or serve topped with reserved bacon.

Fish Stew With Shrimp Recipe

Ingredients:

Gluten free

Seafood
4 oz: Cod, fillet
1/4 cup: Shrimp, small cooked

Produce
1 tbsp: Dill, fresh
1 clove: Garlic
1/2: Green bell pepper
1: Lemon, wedge
1/2 cup: Onion
1/4 cup: Parsley, fresh
1/2: Potato
1/2: Red bell pepper
14 1/2 oz: Tomatoes

Canned goods
1 cup: Chicken broth

Baking & spices
1/2 tsp: Paprika, smoked

Oils & vinegars
2 tsp: Olive oil

Instructions:

  • Add the garlic and onions and cook, stirring frequently for 3 minutes, or until they begin to soften. Add the peppers, potato, smoked paprika, chicken broth, and tomatoes.
  • Closed the lid and vent, set to Stew” and the temperature to Normal. Set the timer to 5 minutes.
  • Once the time is up, quick release the pressure according to the manufacturer’s directions to release the steam.
  • Open the lid and add the cod fillet, close the lid and the vent, set to Stew and the temperature to Less. Set the timer for 8 minutes. When the time is up, quick release the pressure according to the manufacturer’s directions. Open the lid and stir in the shrimp. Close the lid for 5 minutes to allow the shrimp to heat through. Ladle the stew into a large bowl, garnish with herbs and lemon wedge.

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