Quick Tomato Fish Stew

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Nothing beats this hearty, warm, quick tomato fish stew recipe. It’s comforting, fresh and amazing. This fish stew recipe is simple and quick to make.
Recipe video:

This fish stew recipe is really simple to make and I live for simple recipes. Obviously I like a good old simple recipe. So I had to share this Quick Tomato Fish Stew with you guys.

Growing up in the Caribbean meant that seafood was part of my life. Fish was one of my favorite things to eat. Getting fresh fish from the market on the weekends was what I looked forward to. Although right now I am unable to do so, I can still indulge in some amazing seafood recipes. Just like this fish stew.

Overhead shot of fish, tomato, lime and seasonings

One of the many perks of cooking fish is that it usually doesn’t take long to cook. This recipe literally came together in less than 20 minutes. Once you prep the ingredients in advance everything will run smoothly.

I used filets in this recipe but if you have a whole white meat fish then you can use it. However, you will have to cut the whole fish into chunks.

Overhead shot of a bowl of fish stew with a tomato sauce

In this recipe, I used cod filets in this recipe. However, if you can’t find cod then I recommend using any white firm fish for this stew.

Other white firm fish ideas
  • Snapper
  • Tilapia
  • Bass
  • Haddock
Straight on shot of tomato fish stew

Fish is easy and quick to cook, you can mess it up. Unfortunately, if you overcook the fish it will come out dry, rubbery and we don’t want that.

Of course another great thing about this recipe is that it doesn’t call for much ingredients. It is the best thing to cook at the last moment, especially when you can’t decide on what you should cook for dinner.

Overhead shot of tomato fish stew with a bowl of rice

I hope you enjoy the recipe.

Now, let’s get into it.

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Quick Tomato Fish Stew

Servings 4 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 lb Cod filets or any firm white fish clean and diced
  • 2 Garlic cloves minced
  • 1 Tomato sliced
  • 1 Onion sliced
  • Juice of 1 lime
  • 1 & 1/4 cups Water
  • 1/4 cup Tomato paste
  • 2 tbsp Olive oil
  • 2 tsp Salt
  • 1 tsp Black pepper
  • 1 tsp Dried thyme
  • 1 tsp Paprika
  • 1/2 tsp Chili flakes

Instructions

  • In a dutch oven, heat the olive oil over medium heat then add the onion and cook for 2 minutes before adding the garlic and tomato. Cook for an additional 2 minutes. 
  • Add the fish to the pot along with the water.
  • Stir in the tomato paste, paprika, salt, chili flakes, black pepper, thyme and lime juice. 
  • Let it simmer for 5-10 minutes or until the fish is flakes apart. 
  • Serve and enjoy!
Course: Main Course
Cuisine: Caribbean

Other soup recipes you may enjoy:

West Indian Conch and Dumpling

Irish Beef Stew

Caribbean Chicken Soup

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