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!
Hey guys!
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 dunkin’, 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 too!
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 (to see how to prepare it for this stew, check out how I prepare fennel here), celery, thyme, chili flakes, salt and pepper.
- Mix in water and wine and cook a little until 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.
- Last goes cod. Heat until cooked through.
- Garnish and enjoy!
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How Long Does It Last? Can I Freeze?
Properly stored in the fridge, this cod fish stew will last up to 3 days. After that, toss.
I wouldn’t recommend freezing this stew. It’s best to make and enjoy right away.
More Recipe Tips
To make things easier, I used a quality store-bought seafood stock. If you want to make your own, go for it! My friend, Sarah, from Champagne Tastes has a lovely homemade seafood stock recipe.
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. I used a 398 millilitre can, but if you can only find a larger sized can, use a little more than 1.5 cups and save the rest for another use.
Speaking of fish stock and canned tomatoes, all brands vary in salt content. Taste before adding any additional salt.
Like a little more heat? Add more chili 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 1/2 pound or one spilling over cupful). I didn’t peel my potatoes, just washed, but you can peel if you prefer.
Like mentioned above, you can use haddock or halibut instead of cod if you prefer. Because halibut it a little bit denser, it may take a tad longer to cook.
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 stew, be careful not to mush the cod pieces. It’s quite tender and delicate.
More Seafood Recipes You May Enjoy
- Traditional Newfoundland Cod au Gratin – A classic around here! Cod is coated in a white sauce, bread crumbs and cheese and baked up until bubbly and delicious.
- Baked Arctic Char – Marinated arctic char that’s super simple and oh so flavourful.
- Honey Mustard Salmon – Perfectly portioned for two people (but can easily be doubled). Sweet, savoury and yummy.
Hope you love this easy fish stew recipe as much as we do!
Until next time, take care and chit chat again soon,
Dawn
Make this tomato cod stew? That’s awesome! Love it if you left a comment below. Many thanks!
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Tomato Fish Stew Recipes (with fennel)
Ingredients
- 1.5 tablespoons olive oil
- 1 onion , peeled and diced
- 3 cloves garlic , minced
- 1 small bulb fennel (core remove and thinly sliced (reserve fronds for garnish)
- 2 stalks celery , sliced on the thinner side, about 1/4 inch slices
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1/2 to 1 teaspoon red chili flakes (or to taste, plus more for garnish, if you wish)
- 1/4 teaspoon salt , optional
- 1/2 teaspoon black pepper
- 1 cup water (or white wine)
- 398 millilitre can whole peeled tomatoes (broken up with your hands or potato masher)
- 4 cups fish stock/broth
- 1/2 pound baby potatoes , cut into bite-sized chunks (roughly an overflowing cup)
- 1 pound cod , cut into bite-sized pieces (or other similar white fish)
- lemon olive oil (garnish/finisher, optional, but highly recommended)
Instructions
- In a large dutch oven or pot over medium heat add olive oil.
- When shimmering add onion and garlic. Cook 3 to 5 minutes, until onion has softened a little.
- Add fennel, celery, thyme, chili flakes (use according to taste), salt (if using) and black pepper. Stir to combine. Add water (or wine). Cover and cook 10 minutes, stirring occasionally ensuring nothing is sticking.
- Stir in canned tomatoes and stock. Bring to a low simmer and cook, cover ajar, for 10 minutes. Stir in potatoes and cook 12 to 15 minutes (with cover still ajar) or until they are fork tender.
- Gently place cod on top and cook 5 to 8 minutes, cover ajar or until cod is cooked through and flakes easily with a fork. Adjust seasoning to taste. If you want a looser consistency, stir in a little water or more fish stock.
- Portion and garnish with reserved fennel fronds. a drizzle of regular or lemon olive oil and sprinkle of chili flakes (optional). Enjoy!
Notes
- Use a quality canned tomato. I opted for ‘whole’ peeled tomatoes and squished the tomatoes with my hands (or use a potato masher), breaking them up, before adding to the pot. I used a 398 millilitre can, but if you can only find a larger sized can, use a little more than 1.5 cups and save the rest for another use.
- Speaking of fish stock and canned tomatoes, all brands vary in salt content. Taste before adding any additional salt.
- Like a little more heat? Add more chili 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.
- You can use haddock or halibut instead of cod if you prefer. Because halibut it a little bit denser, it may take a tad longer to cook.
- A few sprinkles of lemon olive oil as a finisher is totally optional, but highly recommended. Don’t have lemon olive oil? Try a little sprinkle of freshly grated lemon zest.
- When portioning the stew, be careful not to mush the cod pieces. It’s quite tender and delicate.
Nutrition (estimate only)
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!
Thank you Kelly! It really is delish! And bread is a must 😉
This looks so comforting! I love the idea of a fish stew, but I’ve never made one. Time to change that 🙂
Yes! Hope you love it! Thanks Jennifer 🙂
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!
Awww – thanks a million, Marissa! So happy to hear that 🙂 !!
What a comforting stew! Perfect to warm up on rainy days!
Sure is! Thanks Kevin!
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.
Thank you Ramona!! We love it in our home 🙂
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
Totally! Goes great with bread 🙂 ! Thank you, Shashi…you too! XOXO
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
Right??! Thank you very much, Valentina! Hope your week is going great 🙂
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!
So happy to hear that, Mary Ann! Thanks so much 🙂
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!
Hope you love it! Thank you very much, Laura 🙂
Yum! A bowl of fish stew sounds awesome right about now – it has been raining all night and all day:) Pinned!
Raining (and snowing) here today so this is definitely in order. Thanks Milena 🙂
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!
Thank you Haylie! It’s on repeat around here lately 🙂
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!
So yummy, right?? Thank you Leanne 🙂
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.
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! 🙂
It’s a yummy one for sure! Hope you guys try soon. We love it 🙂
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!
Cold and raining (and snowing) here so I definitely need all the comfort food. Thanks so much, Katherine…you too 🙂
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!
So yummy, isn’t it?? Thanks Kelsie…you too 🙂
A beautiful medley of flavors and color! This is a soup my hubby will love!! It’s a keeper! Happy week, my friend! XOXO
Yay! Thank you Annie! You too! XOXO