Fish Stew with Tomatoes
A warm and comforting fish stew simmered with ripe tomatoes and herbs, perfect for a hearty meal.
Nutrition
Calories: 290cal
Carbohydrate: 15g
Protein: 30g
Fat: 10g
Cholesterol: 70mg
Sodium: 450mg
Difficulty Level: easy
15 min Prep
30 min Cook
45 min Total
4 Servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1 can (14 ounces) diced tomatoes
- 2 cups low-sodium chicken or vegetable broth
- 1 pound white fish fillets, cut into 2-inch pieces (such as cod or tilapia)
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped (plus more for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes, or until translucent.
- Add minced garlic and red bell pepper to the pot. Cook for another 2 minutes, stirring frequently. TIP: Stir constantly to prevent burning the garlic.
- Stir in salt, pepper, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant.
- Add the diced tomatoes and broth to the pot and bring to a simmer. Cook for 10 minutes, allowing the flavors to meld.
- Gently add fish pieces to the pot. Do not stir too much to keep the fish intact. Cover the pot and cook for 5-7 minutes or until the fish is cooked through and flaky.
- Stir in the lemon juice and fresh parsley. Taste and adjust seasoning as needed. TIP: Add more lemon juice for extra brightness if desired.
- Serve hot, garnished with additional parsley if desired.
