Easy fish stew recipe for busy weeknights
Easy fish stew recipe for busy weeknights Okay, let’s talk about fish stew. I know, I know—stew sounds like something your grandma makes when it’s cold outside, but hear me out. This one’s fast, easy, and perfect for those nights when you’re too tired to even think about cooking but still want something that tastes…
Easy fish stew recipe for busy weeknights
Okay, let’s talk about fish stew. I know, I know—stew sounds like something your grandma makes when it’s cold outside, but hear me out. This one’s fast, easy, and perfect for those nights when you’re too tired to even think about cooking but still want something that tastes like you actually tried.
I came up with this recipe after one too many takeout disasters (looking at you, soggy fish tacos). It’s basically a dump-and-go situation with minimal chopping, and the best part? It’s ready in like 30 minutes. Plus, it’s one of those dishes that somehow tastes even better the next day, so leftovers for the win.
Recipe Card
Recipe Title: Easy Fish Stew for Busy Weeknights
Servings: 4
Prep Time: 10 minutes
Cooking Time: 25 minutes
Calories: 320 kcal per serving
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped (not too fine, who has time for that?)
- 2 garlic cloves, minced (or just smash ’em with a knife, whatever)
- 1 bell pepper, diced (any color, but red makes it look fancy)
- 1 can (14 oz) diced tomatoes
- 2 cups fish or vegetable broth
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme (or fresh if you’re feeling fancy)
- 1 bay leaf (don’t forget to take it out later!)
- 1 lb white fish fillets (cod, tilapia, whatever’s on sale)
- Salt and pepper to taste
- Handful of fresh parsley, chopped (optional, but it looks nice)
Directions:
- Heat the olive oil in a big pot over medium heat. Toss in the onion, garlic, and bell pepper. Cook until they’re kinda soft, about 5 minutes. Don’t burn the garlic—trust me, it’s a sad day when that happens.
- Add the diced tomatoes, broth, paprika, thyme, and bay leaf. Stir it all together and let it simmer for about 10 minutes. This is when you can go fold laundry or scroll through your phone.
- Cut the fish into chunks (big or small, your call) and drop them into the pot. Let it cook for another 5-7 minutes until the fish is done. It should flake easily with a fork. Don’t overcook it, or it’ll turn into rubber.
- Fish out the bay leaf (see what I did there?) and season with salt and pepper. Sprinkle parsley on top if you’re feeling fancy. Serve with crusty bread or over rice. Done!
See? Told you it was easy. Now let’s get into the nitty-gritty.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 30g | 15g | 6g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| White fish | Shrimp or scallops (cook time will vary) |
| Bell pepper | Zucchini or carrots (chop small) |
| Diced tomatoes | Crushed tomatoes or even tomato sauce in a pinch |
Tips
- Don’t skip the bay leaf. It adds this weirdly magical depth of flavor, and I don’t make the rules.
- If your stew is too thin, let it simmer a little longer. Too thick? Add a splash of broth or water.
- Fresh fish is great, but frozen works too—just thaw it first and pat it dry.
FAQ
Q: Can I make this ahead of time?
A: Totally! Just store it in the fridge for up to 2 days. Reheat gently so the fish doesn’t fall apart.
Q: Can I freeze leftovers?
A: Eh, fish stew doesn’t freeze great—the texture gets weird. But if you must, freeze without the fish and add fresh fish when you reheat.
Q: What if I don’t like spicy food?
A: No worries! The paprika is mild, but you can leave it out or just use a pinch.
That’s it, folks. This fish stew is my go-to when I need something quick, healthy-ish, and actually tasty. Plus, it’s way cheaper than ordering in. Give it a shot and let me know how it turns out—even if it’s a disaster, I won’t judge. Happy cooking!
