Fan of cod stew? This tomato fish stew recipe is a must try! It’s hearty, easy and rich in flavour from seafood stock, canned tomatoes and fennel. Serve with a big hunk of crusty bread and this easy fish stew will hit the spot every time!
It’s no surprise that we’re huge seafood fans around here, from seafood chowder to salt cod fish cakes to oven baked cod.
Today, though, it’s all about cod fish stew.
I’m super happy to be sharing this stew recipe with you guys today. It’s simple, delicious and super satisfying. With a nice slice of grilled bread for dunking, it makes for one heck of a meal.
There’s a local restaurant that has some pretty awesome fish stew. As much as they’ve changed their menu with the seasons, the fish stew is a constant. I mean, why not? It’s so dang good.
This cod stew is my version. I may be a little biased, but I think it’s better than the restaurant’s. After all, homemade is always better than anything out, don’t you agree?
Sometimes I make with cod and other times another white fish, but the base is always the same. Why mess with a good thing?
Best Fish To Use
For tomato-based fish stews, I like to use white fish, usually cod. Not into cod or have something else on hand? Haddock or halibut would work great! Just keep in mind that because halibut it a little bit denser, it may take a tad longer to cook.
Can I Use Frozen Cod Fillets Instead of Fresh?
Absolutely! That’s exactly what I used. I just thawed before using and the stew turned out perfectly.
How To Make This Fish Stew Recipe
Full details are in the recipe card below, but here are the basics:
- In a large pot, heat olive oil. Add onion and garlic and cook a little.
- Stir in fennel, celery, thyme, crushed red pepper flakes, salt and pepper.
- Mix in water and wine and cook a little until the celery has softened somewhat.
- Pour in canned tomatoes and fish stock and cook a little more.
- Next goes baby potatoes and cook those until they are fork-tender.
- Add cod and cook.
- Serve up a big bowl of this fish stew, garnish and enjoy!
Tips for Making This Recipe
- To make things easier, I used a quality store-bought seafood stock. If you want to make your own homemade seafood stock, go for it!
- Use a quality canned tomato. I opted for whole peeled tomatoes and squished the tomatoes with my hands, breaking them up, before adding to the pot (a potato masher also works great).
- Adjust the spice to taste! Like a little more heat? Add more crushed red pepper flakes. Enjoy a little less? Reduce or omit.
- I enjoy my celery to have a tiny bit of bite, but if you don’t cook a little longer before adding the cod.
- I used baby potatoes in this recipe and cut into bite-sized pieces. Depending on how big each potato is, you’re gonna want to cut in half or thirds. Don’t have baby potatoes on hand? Just use 1 to 2 regular-sized potatoes, like yellow or red, and cut into bite-sized chunks (you want about ½ pound or one spilling over cupful). I didn’t peel my potatoes, just washed, but you can peel if you prefer.
- A few sprinkles of lemon olive oil as a finisher is totally optional, but highly recommended. It really adds something special and is so so good! Don’t have lemon olive oil? Try a little sprinkle of freshly grated lemon zest.
- When portioning the fish stew, be careful not to mush the cod pieces. It’s quite tender and delicate.
More Delicious Seafood Recipes
- Traditional Newfoundland Cod au Gratin
- Baked Arctic Char With Honey Soy Marinade
- Honey Mustard Salmon
If you make this tomato fish stew recipe, be sure to leave a comment below!
Tomato Fish Stew Recipe
Ingredients
- 1.5 tablespoons olive oil
- 1 yellow onion, peeled and diced
- 3 cloves garlic, minced
- 1 small bulb fennel, core remove and thinly sliced (reserve fronds for optional garnish)
- 2 ribs celery, cut into about ¼-inch slices
- 1 teaspoon dried thyme, or 1 tablespoon fresh thyme leaves
- ½ to 1 teaspoon crushed red pepper flakes, depending on how spicy you like things (plus more for optional garnish)
- ¼ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- 1 cup water, or white wine
- 1 (13.5-ounce) can whole peeled tomatoes, tomatoes roughly mashed with a potato masher to break up before using (a 398 millilitre can)
- 4 cups fish stock or broth
- ½ pound baby potatoes, cut into bite-sized chunks (roughly an overflowing cup)
- 1 pound cod fillet (boneless and skinless), cut into bite-sized pieces (or other similar white fish)
- Lemon olive oil, for drizzling over stew (optional but highly recommended)
Instructions
- Heat olive oil in a large pot over medium heat. (I used an enameled cast-iron Dutch oven.)
- Add onion and garlic. Cook, stirring often, until onion has softened a little, about 3 to 5 minutes.
- Add fennel, celery, thyme, crushed red pepper flakes (use according to taste), salt and black pepper. Stir to combine. Stir in water (or wine). Cover and cook 10 minutes, stirring occasionally, ensuring nothing is sticking.Note: Depending on how salty the canned tomatoes and broth are (and how you like things), you may not need to add salt.
- Stir in canned tomatoes and stock. Bring to a boil, then reduce the heat (about medium-low heat) to a simmer. Cover with lid slightly ajar and cook for 10 minutes.
- Stir in potatoes, cover with lid slightly ajar and cook 12 to 15 minute or until they are fork-tender.
- Gently place cod into the pot, cover again with lid slightly ajar and cook for 5 to 8 minutes or until cod is cooked through and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Note: If you want a looser or thinner consistency, stir in a little water or more fish stock and heat through.
- To serve, divide the stew into bowls and garnish, if desired, with reserved fennel fronds, a drizzle of regular or lemon olive oil and sprinkle of crushed red pepper flakes. Enjoy! This stew is great with a hunk of bread for dunking.
Notes
- I enjoy my celery to have a tiny bit of bite, but if you don’t cook a little longer before adding the cod.
- When portioning the stew, be careful not to mush the cod pieces. It’s quite tender and delicate.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Marisol D.
Hi Dawn,
I made it yesterday and yes obviously it’s a winter hot dish and besides I live in Las Vegas and to top it all :yesterday was one of the hottest days in this city recent history 😂, nevertheless my family and I did enjoy it very much so!
I was craving for a well rounded full of flavor fish dish and this recipe has it all, that fennel, thyme and celery combine so well with the fish plus the fish stock ( couldn’t find it in the stores and for the ones online I had to wait too long so I had not choice that make my own) and to make things even better I didn’t feel the least guilty because the carbs are only in the potatoes ( barely a cup)
Great recipe, excellent results . Even my “I hate fish people loved it”.
Thank you so much!
Dawn - Girl Heart Food
Hi Marisol! Your kind words put a big smile on my face. I did hear about your hot weather! I can’t even imagine! Thank you so very much!!! So happy you enjoyed the recipe. 🙂
Kelly | Foodtasia
Dawn, this fish stew looks so delicious! Such wonderful flavors with the fennel and lemon oil. The broth looks so tasty. I love how it’s on the thinner side – perfect with a chunk of crusty bread!
Dawn - Girl Heart Food
Thank you Kelly! It really is delish! And bread is a must 😉
Jennifer @ Seasons and Suppers
This looks so comforting! I love the idea of a fish stew, but I’ve never made one. Time to change that 🙂
Dawn - Girl Heart Food
Yes! Hope you love it! Thanks Jennifer 🙂
Marissa
I’m not exaggerating when I say that this looks like the PERFECT fish stew, Dawn! I love all of the flavors in it. Fennel and fish stew are MFEO! And love the potatoes for heft. Making this pronto!
Dawn - Girl Heart Food
Thanks a million, Marissa! So happy to hear that!!
Kevin
What a comforting stew! Perfect to warm up on rainy days!
Dawn - Girl Heart Food
Sure is! Thanks Kevin!
Ramona
This looks so so delicious 😋. I love a good fish soup and this is just shouting out my name. It looks so amazing and appetising a must make super quick.
Dawn - Girl Heart Food
Thank you Ramona!! We love it in our home 🙂
Shashi at SavorySpin
I couldn’t agree more – homemade is always better than anything out! And healthier too! It’s been ages since I had fish stew, And Dawn, yours looks so good – A big bowl of this and some rusty bread and I’d be one happy gal! Hoping your week is wonderfully delicious! XOXO
Dawn - Girl Heart Food
Totally! Goes great with bread 🙂 ! Thank you, Shashi…you too! XOXO
Valentina
Hi Dawn. I love lighter stews like this one as the weather warms up. Who says we can’t have cozy comfort food when it’s not cold outside!? Love this combination of flavors. And yes, it will hit the spot! 🙂 ~Valentina
Dawn - Girl Heart Food
Right??! Thank you very much, Valentina! Hope your week is going great 🙂
Mary Ann | The Beach House Kitchen
Tom and I would LOVE this Dawn. We catch flounder right in the bay right out front, so now I know what I’ll be making the next time we have a good catch!
Dawn - Girl Heart Food
So happy to hear that, Mary Ann! Thanks so much 🙂
Laura
Dawn — I certainly love a good fish stew, and I totally agree – homemade is ALWAYS better. (As much as I love eating out!) I love this easy soup. Pinning so I can make with some cod I have in the freezer!
Dawn - Girl Heart Food
Hope you love it! Thank you very much, Laura 🙂
Milena
Yum! A bowl of fish stew sounds awesome right about now – it has been raining all night and all day:) Pinned!
Dawn - Girl Heart Food
Raining (and snowing) here today so this is definitely in order. Thanks Milena 🙂
Haylie / Our Balanced Bowl
I’ve never made fish stew but I definitely agree with you that homemade is almost always better than getting it out in a restaurant! This looks especially delicious – loving all of this flavors (especially the fennel!) Such a cozy bowl, Dawn! 🙂 Thanks for the inspo!
Dawn - Girl Heart Food
Thank you Haylie! It’s on repeat around here lately 🙂
Leanne | Crumb Top Baking
I’ve never made fish stew, but I always order it in restaurants if it’s on the menu! Love the tomato base and spicy kick in this one, and the cod is a must for me!
Dawn - Girl Heart Food
So yummy, right?? Thank you Leanne 🙂
Kathy @ Beyond the Chicken Coop
Can yo believe I have never tried fish stew? I don’t know why because this looks amazing! I love the idea of a serving this with a nice crunchy slice of bread for dipping.
David @ Spiced
You know, I haven’t experimented much with fish stew. Laura is pretty picky when it comes to fish stew base, but I think I can get her on board with this recipe. It looks delicious, and I’ve always loved a good white fish! It’s still annoyingly chilly here, and a good bowl of soup sounds delicious right about now! Love the sound of this recipe! 🙂
Dawn - Girl Heart Food
It’s a yummy one for sure! Hope you guys try soon. We love it 🙂
Katherine | Love In My Oven
It’s still cold and rainy here (yay summer) so this fish stew would be PERFECT for getting cozy!! Great idea to use fennel! I hope you had a terrific weekend my friend!
Dawn - Girl Heart Food
Cold and raining (and snowing) here so I definitely need all the comfort food. Thanks so much, Katherine…you too 🙂
Kelsie | the itsy-bitsy kitchen
I love that you use fennel in this! It’s one of my favorite veggies but I just don’t use it enough. This sounds absolutely delicious! Have a great week, Dawn!
Dawn - Girl Heart Food
So yummy, isn’t it?? Thanks Kelsie…you too 🙂
[email protected]
A beautiful medley of flavors and color! This is a soup my hubby will love!! It’s a keeper! Happy week, my friend! XOXO
Dawn - Girl Heart Food
Yay! Thank you Annie! You too! XOXO