Tomato Fish Stew Recipe

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:

1. In a large pot, heat olive oil. Add onion and garlic and cook a little.
2. Stir in fennel, celery, thyme, crushed red pepper flakes, salt and pepper.
3. Mix in water and wine and cook a little until the celery has softened somewhat.
4. Pour in tomatoes and fish stock and cook a little more.
5. Next goes baby potatoes and cook those until they are fork-tender.
6. Add cod and cook.
7. 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 used 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

Dawn | Girl Heart Food

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!

5 from 18 votes

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Prep Time 10 mins

Cook Time 50 mins

Total Time 1 hr

Course Main Course

Servings 4 servings

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Ingredients

 

• 1.5 tablespoons olive oil
• 1 yellow onion, peeled and diced
• 3 cloves garlic, minced
• 1 small bulb fennel, core removed and bulb 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 for 10 minutes, stirring occasionally, ensuring nothing is sticking.

  Note: Depending on how salty the canned tomatoes and fish stock/broth are (and how you like things), you may not need to add salt.
• Stir in tomatoes and fish stock/broth. 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 for 12 to 15 minutes 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.

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Keyword cod stew, fish stew with fennel, fish stew with potatoes, tomato fish stew

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!