Traditional recipes

Fish stew with vegetables recipe

Fish stew with vegetables recipe

  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Fish stew

Hearty one-pot dishes like this are great for family and friends. use any firm-fleshed fish and serve with crusty bread.

76 people made this

IngredientsServes: 4

  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • 3 garlic cloves, thinly sliced
  • 1 large red pepper, seeded and thinly sliced
  • 450g sweet potatoes, peeled and cubed
  • 500ml fish or vegetable stock
  • 1 tsp chopped fresh thyme
  • 225g frozen peas
  • 175g frozen sweetcorn
  • 600g skinless white fish fillet, cut into bite-sized pieces
  • salt and freshly ground black pepper
  • fresh thyme leaves to garnish (optional)

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Heat the oil in a large deep frying pan over a medium heat. Add the onions and garlic, and cook for 5 minutes, stirring frequently, until the onions are light gold.
  2. Add the pepper and sweet potatoes, cover and cook for 5 minutes or until the sweet potatoes begin to soften. Stir in the stock, thyme and a pinch of salt. Bring to the boil, reduce the heat, cover and simmer for 10 minutes or until the sweet potatoes are just tender. Stir in the peas and sweetcorn.
  3. Place the fish on top of the vegetables, cover and cook gently for 8–10 minutes or until the fish is cooked through. Season to taste with black pepper, then serve immediately sprinkled with fresh thyme leaves if you are using them.


Cod and haddock are favourite round white fish but scarcity has pushed the price up, so take the pressure off and check out other similar fish, such as huss or coley. Compare prices and choose whatever offers the best value. Ask a fishmonger for advice if trying something different. * If you have a bottle of white wine open, use 150ml to replace part of the stock.

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Reviews & ratingsAverage global rating:(5)

Reviews in English (9)

Altered ingredient amounts.I increased the sweet potato. I also find this an excellent recipe for using up any random veggies lurking in the fridge-28 Nov 2009

I also used white wine, feel warm and taste was good. Thank you!!-04 Jan 2014

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


A well-made stew has the power to fill your stomach and heart at the end of a long, hard day. The versatility of the dish lends it a distinct flavour in every kitchen. From vegetables to meat and seafood, you can make a stew from just about anything. On days that you need to stay away from the meat, a simple vegetable stew can easily make you feel refreshed and light. On the other hand, if you are feeling adventurous there are elaborate recipes that pack a punch in terms of flavour, take a few hours to make but are absolutely worth the effort.

We bring you a combination of simple and classic recipes that will satiate all your stew cravings.

Heat the oil over medium-high heat in a large pot or Dutch oven. Cook the sausage until browned, about 5 minutes.

Sprinkle the flour over the sausage and cook, stirring, until lightly toasted and the meat is well-coated, about 2 minutes.

Add the Cajun seasoning, garlic, peppers and onions, and continue to cook until the vegetables are softened, 5 minutes.

Add tomatoes and stock, scraping up any browned bits from the bottom of the pot, and increase the heat to bring to a simmer.

Lower the heat slightly and simmer until the stew is thickened and the flavors are melded, about 30 minutes. Gently stir in the fish and shrimp. Cook, making sure the stew is not at a rapid boil, simmer until the shrimp and fish have just turned opaque, about 5 minutes.

Fold in crab and lobster meat carefully to heat through, trying not to break up the crab lumps.

Remove from the heat and stir in the parsley and scallions. Adjust seasonings to taste and serve over rice.

Mediterranean Fish Stew (30 minute recipe)

Let’s set the scene. The toddler is tired and crying. We need to put her down to sleep in 1 hour which means we have to eat in the next 30 minutes. All we have are some basic vegetables carrots and potatoes and a pound of halibut. This is my favorite type of problem to solve. How to make a delicious meal with what is on hand and do it fast. Mediterranean fish stew is one of those meals: quick (5 minutes of prep, 25 minutes on the stovetop), yummy (even our little one loved it) and enough leftover for lunch the next day.

I’ll be honest, even with my love of everything Mediterranean, I don’t cook fish all that often. Generally, I am more likely to get fish when I eat out than when I am at home. I do love making fish stew though. I had some amazing fish stews while sitting at small tavernas overlooking the Mediterranean Sea in Crete and I enjoy the simplicity of a few vegetables, fresh herbs or spices, fish and a good broth. Plus there was the added benefit of watching the fishermen come in with their catch in the morning and eating it later in the day.

This Mediterranean fish stew is perfect using any white fish. I have tried it with both halibut and flounder. It is so simple to make that even a novice in the kitchen will find making it to be a breeze. You don’t even have to cut the fish before putting it in the broth, because it will fall apart naturally on its own.

The simplest side item to serve Mediterranean fish stew with is some bread and a Greek salad. We would often have a glass of wine and some tzatziki when we had fish stew on the island.


Great flavour and very quick to pull together. I sliced and fried the leftover polenta the next day and heated up the leftover stew and that was also delicious. Will definitely make again.

I thought this was just okay. The fish and acidic sauce was really nice. The yellow pepper and zucchini were a bit bland and basic - kind of like those stir fries you used to make in college before you knew how to cook. I might skip those next time. I wonder if sautéing some onion might pep it up a bit. It looked really nice on the plate, however.

This was so delicious!! I used Salmon instead of white fish as the Halibut and Cod did not look fresh and even so, this dish turned out perfectly! I doubled the sauce for the fish and added more tomatoes which made for a nice sauce. There was an unexpected sweetness but it's probably from the tomatoes. next time it may be different! I also omitted the Polenta and had this stew over brown rice. This was such an easy and healthy recipe!

This was great! Pretty quick and very fresh tasting on a dreary February evening. Leave the garlic in and be liberal with the salt and lemon juice. I served it over corn couscous (gluten free) and liked the texture but again, it needed salt and olive oil.

  • 1 ¼ pounds mahi-mahi, swordfish or halibut steaks, about 3/4 inch thick
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground pepper
  • 6 canned plum tomatoes, drained and very coarsely chopped
  • 2 stalks celery, diced
  • ½ medium red onion, halved and sliced
  • 1 cup green olives, pitted
  • ¼ cup capers, preferably salt-packed, well rinsed, plus more for garnish
  • ¼ cup extra-virgin olive oil
  • 1 clove garlic, chopped
  • ⅛ teaspoon crushed red pepper, or to taste
  • 1 ½ cups thinly sliced peeled yellow-fleshed potatoes
  • ¼ cup chopped flat-leaf parsley

Pat fish dry and sprinkle both sides with salt and pepper. Set aside.

Combine tomatoes, celery, onion, olives, capers, oil, garlic and crushed red pepper in a large skillet and toss to mix well. Layer potato slices over the vegetables to cover them completely.

Cover the skillet and place over medium-low heat. Cook, adjusting the heat to keep a steady simmer and shaking the pan from time to time--but do not stir the vegetables--until the potatoes are starting to soften, about 20 minutes.

Place the fish on top of the potatoes, cover and continue cooking until the fish is opaque in the middle, 10 to 12 minutes more. Serve sprinkled with parsley and more capers, if desired.

Origins of Thieboudienne (Thiebou dieune/Ceebu jen)

The origin of thieboudienne is quite fascinating, albeit not as straightforward as one would like it to be as most of the history surrounding this delicacy was transmitted via oral tradition. While Jollof rice is traditionally attributed to the Senegalese Wolof Empire (which in the 14th to 16th century was a West African ruling state whose migration patterns lead to the spread of Jollof across West Africa), a popular perspective is that the adoption of thieboudienne as Senegal’s national dish was a result of a reinvention of Senegal’s colonial legacy (they were colonized by the French) and their local culture. According to Kiratiana Freelon, oral tradition credits the actual invention of thieboudienne to a woman called Penda Mbaye from St. Louis, Senegal. A cook who lived and worked in the colonial governor’s palace, she is said to have utilized broken rice as an alternative to Barley, which was in short supply at the time. While fish is quite abundant in the Senegambia region, broken rice wasn’t local to the Senegalese natives as it was introduced by the French colonialists in the nineteenth century as a result of importation of large quantities of poor quality rice by the French from Asia. According to this version of history, French merchants would dump large quantities of Vietnamese rice, whose grains were broken during the milling process in Senegal and regarded as low quality. With time, this rice gained the favor of the native Senegalese due to its low cost and has evolved to become the preferred rice staple and the primary ingredient in ceebu jen/thiebou dieune, even more so than long grained rice.

In this thieboudienne recipe I used broken jasmine which is what is called for traditionally, but you could use regular jasmine rice. If you have access to an Asian market, you can find broken jasmine rice labeled as jasmine rice bits. Also feel free to use any type of fish that you can easily find. I used blue snapper fish. You may use any vegetable of your preference, I used sweet potatoes, eggplants, carrots, bell peppers and cabbage. As a final note, preparing thieboudienne is quite the labor of love, so I will save it for special occasions.

  1. Heat. Turn the Instant Pot on Saute. When the pot shows HOT, add coconut oil. Add garlic and paprika and briefly saute.
  2. Stir. Mix in onions, bell pepper, green onions, tomato, cilantro, and salt.
  3. Pour. Add in water and frozen fish.
  4. Shut it. Close the lid.
  5. Cook. Select PRESSURE COOK. At the end of the cooking time, allow the pot to rest undisturbed for 5 minutes and then release all remaining pressure.
  6. Add. Stir in coconut milk and lemon juice.
  7. Serve. Enjoy your fish stew.

Tips and Tricks for Making Fish Stew

  • Coconut Milk. Do not cook the coconut milk under pressure. Add after cooking the other ingredients in your Instant Pot so that it doesn't curdle.
  • Vegetables. You can add any quick-cooking vegetables such as broccoli, cabbage, cauliflower, or mushrooms to bulk up this fish stew.
  • Seafood. Use any combination of shrimp or firm white fish in this moqueca recipe. If you need another idea to use up the rest of your bag of frozen mixed seafood, try my Cioppino recipe.
  • Paprika. Use sweet smoked paprika (the same one I use in my Hungarian Porkolt recipe) unless you want a little bit of spice. If you have extra paprika you can always use it in Butter Chicken or Chicken Tikka Masala.

What Do You Serve With Brazilian Fish Stew?

This fish stew recipe is in my Instant Pot Healthy cookbook. So if you're looking for some more healthy recipes to serve alongside this Brazilian Moqueca, it has over 100 to choose from.

If you're looking for some simple "non-recipe" ideas to supplement this soup, you might try:

  • A side salad
  • Crusty bread
  • Cornbread on the side or mixed into the fish stew. if you're eating low carb.

If you want to make it a full Brazilian meal, you can make this recipe for Pao De Queijo Brazilian Cheese Bread and finish it off with some Brazilian Grilled Pineapple.

Other Great Instant Pot Seafood Recipes

Eating healthy doesn't mean you have to sacrifice flavor. This Fish Stew is absolutely packed with it. If you love Brazilian Moqueca as much as I do, make sure you share the recipe with your friends on Facebook and Pinterest so they can try it too.

★ Did you make this recipe? Don't forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don't forget to pin this recipe for later!

Recipe for fish Stew with vegetables

This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: Less than 30 minutes
  • Prep: 10 minutes
  • Cook: 10 minutesNutrition Facts

Nutrition Facts:

  • Total Calories: 351kcal (18%)
  • 525mg (22%) Sodium
  • 41g Carbs
  • 6g Fiber
  • 7g (11%) Fat
  • 2g (8%) Saturated Fat
  • 6g Sugars
  • 32g Protein
  • 85mg (8%) Calcium
  • 3mg (19%) Iron
  • 351kcal (18%)525mg (22%)41g6g7g (11%)6g32g2g (8%)

This savory seafood stew takes just 20 minutes to make!


  • 6 cups low-sodium, nonfat chicken or vegetable broth (or water)
  • 4 small red potatoes (about 1 pound), cut into 1-inch chunks
  • 2 celery stalks, chopped
  • 2 carrots, sliced into rounds
  • 2 small zucchini, halved lengthwise and cut into 1/2 -inch-thick slices
  • 1/2 cup chopped onion
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 2 teaspoons olive oil
  • 1 pound white fish fillets (cod, red snapper, halibut or sea bass or a combination), cut into 1-inch pieces
  • Salt
  • Pepper


1. In a large stockpot, combine broth, vegetables, thyme, bay leaves and olive oil over medium-high heat.
2. Bring to a boil and cook 5 minutes.
3. Add fish, reduce heat and simmer 5 minutes, until vegetables are tender and fish is cooked through.

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.