Tomato Fish Stew Recipe

Published: May 19, 2019 Updated: May 19, 2019 / By: Dawn | Girl Heart Food 41 Comments

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!

Bowl of cod fish stew garnished with fennel fronds.

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?

Ingredients for an easy fish stew recipe.

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.

Close-up of a ladle scooping up fish stew.

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 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!

Bowl of a fish stew with a spoonful of some resting on top.

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 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.

Tight close-up of fish stew with fennel.

More Delicious Seafood Recipes

If you make this tomato fish stew recipe, be sure to leave a comment below!