Cozy nights in are always more enjoyable with a warm and delicious bowl of fish stew. The combination of tender fish, flavorful broth, and comforting spices is sure to hit the spot on even the chilliest of evenings. With so many different types of fish stews out there, we’ve rounded up 20 hearty recipes from around the world that are sure to please even the pickiest of eaters.
From classic Mediterranean dishes to spicy Cajun-inspired stews and creamy coconut-based concoctions, our list has something for everyone. Whether you’re in the mood for a rich and buttery Portuguese caldeirada or a zesty and aromatic Thai tom yum fish stew, we’ve got you covered. In this article, we’ll be exploring these 20 recipes in depth, including step-by-step instructions and helpful tips to ensure your dish turns out just right.
So grab a spoon and get ready to dive into the world of fish stews – it’s about to get very cozy indeed!
Classic Mediterranean Fish Stew
Experience the bold flavors of the Mediterranean with this hearty fish stew. A perfect blend of tender fish, aromatic spices, and fresh vegetables.
Ingredients:
– 1 lb fish fillets (any white fish works well), cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1 teaspoon dried oregano
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the red bell pepper; cook for an additional minute.
4. Add the fish, diced tomatoes, chicken broth, oregano, paprika, salt, and pepper. Stir to combine.
5. Bring the stew to a simmer and cook for 10-12 minutes or until the fish is cooked through.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-22 minutes
Spicy Cajun Seafood Stew
Experience the bold flavors of Louisiana with this hearty and spicy seafood stew, featuring succulent shrimp, scallops, and fish.
Ingredients:
– 1 lb mixed seafood (shrimp, scallops, fish), cut into bite-sized pieces
– 2 tbsp olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 tsp Cajun seasoning
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper
– 1 can diced tomatoes (14.5 oz)
– 1 cup fish broth
– 1/2 cup white wine (optional)
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until onion is translucent.
3. Add seafood, Cajun seasoning, paprika, and cayenne pepper. Cook for 2-3 minutes.
4. Add diced tomatoes, fish broth, and white wine (if using). Stir to combine.
5. Bring stew to a simmer; reduce heat to medium-low and cook for 10-12 minutes or until seafood is cooked through.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 15-17 minutes
Creamy Coconut Fish Stew
This aromatic stew combines succulent fish with the richness of coconut milk and the warmth of spices, making it a perfect comfort food for any occasion.
Ingredients:
– 1 pound firm white fish (such as cod or tilapia), cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1 can (14 oz) coconut milk
– 1 cup fish broth or water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onions and cook until softened, about 3-4 minutes.
2. Add garlic, ginger, cumin, and curry powder. Cook for 1 minute, stirring constantly.
3. Add fish pieces and cook until browned on all sides, about 5-6 minutes.
4. Pour in coconut milk and fish broth or water. Bring to a simmer.
5. Reduce heat to low and let stew cook for 10-12 minutes or until fish is cooked through.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Portuguese Caldeirada de Peixe
A hearty and flavorful Portuguese fish stew that’s perfect for a cold evening. This recipe is a classic representation of traditional Portuguese cuisine.
Ingredients:
– 1 pound of white fish (such as cod or hake), cut into bite-sized pieces
– 2 tablespoons of olive oil
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 cup of potatoes, peeled and cubed
– 1 cup of carrots, peeled and sliced
– 1/2 cup of fish broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the fish pieces, potatoes, carrots, and fish broth to the pot. Season with salt and pepper to taste.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the fish is cooked through.
6. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 25 minutes
Thai Tom Yum Fish Stew
A classic Thai dish that combines the freshness of fish with the bold flavors of lemongrass, lime leaves, and chilies. This recipe makes a flavorful and spicy stew perfect for a quick weeknight dinner.
Ingredients:
– 1 pound fish fillets (any white fish works well)
– 2 stalks lemongrass, bruised
– 4 kaffir lime leaves
– 2 cups water
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/2 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon turmeric
– Salt and pepper to taste
– Chilies, sliced (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, combine fish fillets, lemongrass, lime leaves, water, oil, garlic, ginger, cumin, paprika, and turmeric.
2. Bring to a boil, then reduce heat and simmer for 8-10 minutes or until fish is cooked through.
3. Season with salt and pepper to taste.
4. Garnish with cilantro leaves and sliced chilies (if using).
5. Serve hot with steamed rice or noodles.
Cooking Time: 15 minutes
French Bouillabaisse
A classic Provençal fish stew originating from Marseille, France, Bouillabaisse is a flavorful and hearty dish that showcases the region’s culinary heritage. This recipe serves 4-6 people.
Ingredients:
– 1 lb assorted fish pieces (such as cod, snapper, and mussels)
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup chopped tomatoes
– 1/2 cup saffron-infused water
– 1/4 cup white wine
– 1 tsp dried thyme
– Salt and pepper to taste
– Croutons and rouille sauce for serving (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the fish, tomatoes, saffron-infused water, white wine, thyme, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the fish is cooked through.
5. Serve hot with croutons and rouille sauce (if using).
Cooking Time: 25-30 minutes
Brazilian Moqueca de Peixe
Discover the rich flavors of Brazil with this vibrant fish stew, infused with aromatics and spices. This recipe is a perfect representation of the country’s culinary diversity.
Ingredients:
– 1 pound fish (such as tilapia or cod), cut into large pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can coconut milk
– 1 cup fish broth
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onions, garlic, and bell pepper; cook until softened, about 5 minutes.
2. Add fish, coconut milk, fish broth, ginger, cumin, paprika, salt, and pepper. Stir to combine.
3. Bring to a simmer, then reduce heat to low and let cook for 15-20 minutes or until the fish is cooked through.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Spanish Zarzuela de Pescado
Zarzuela de Pescado is a classic Spanish fish stew originating from the Galicia region. This hearty dish is perfect for a chilly evening, filled with flavorful fish, vegetables, and aromatics.
Ingredients:
– 1 pound of firm white fish (cod, hake or tilapia), cut into 2-inch pieces
– 4 cups of water
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 can of diced tomatoes (14.5 oz)
– 1 teaspoon smoked paprika
– Salt and black pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, combine fish pieces, water, onion, garlic, bell pepper, and smoked paprika.
2. Bring the mixture to a boil, then reduce heat to low and simmer for 10-12 minutes or until the fish is cooked through.
3. Stir in canned tomatoes and season with salt and black pepper to taste.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-17 minutes
Greek Kakavia Fish Soup
A hearty and flavorful soup originating from Greece, Kakavia is a traditional fish stew that warms the soul. This recipe is a simplified version of the classic dish.
Ingredients:
– 1 pound of fish (any white fish works well), cut into small pieces
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 2 medium tomatoes, diced
– 1 cup of vegetable oil
– 2 cups of water
– 1 teaspoon of dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onions and garlic and sauté until softened.
3. Add the fish pieces and cook for 5 minutes, stirring occasionally.
4. Add the tomatoes, oregano, salt, and pepper. Stir well.
5. Pour in the water and bring to a boil.
6. Reduce heat and simmer for 20-25 minutes or until the fish is cooked through.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Vietnamese Sour Fish Stew
This bold and aromatic stew, known as “Canh Chua,” is a staple of Vietnamese cuisine. A flavorful broth, tender fish, and a balance of sweet, sour, salty, and spicy notes make this dish a delight for the senses.
Ingredients:
– 1 pound fish (catfish or tilapia work well), cut into bite-sized pieces
– 2 cups fish stock
– 1 cup water
– 1/4 cup tamarind paste
– 2 tablespoons fish sauce
– 1 tablespoon soy sauce
– 1 tablespoon sugar
– 1 teaspoon grated ginger
– 2 cloves garlic, minced
– 1/4 cup chopped fresh Thai basil
– Salt and black pepper to taste
Instructions:
1. Combine fish stock, water, tamarind paste, fish sauce, soy sauce, sugar, ginger, and garlic in a large pot.
2. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
3. Add the fish pieces and cook until they flake easily with a fork, about 5-7 minutes.
4. Stir in Thai basil and season with salt and black pepper to taste.
5. Serve hot, garnished with additional Thai basil if desired.
Cooking Time: 20-25 minutes
Moroccan Chermoula Fish Stew
A flavorful and aromatic stew originating from Morocco, this dish is perfect for a cozy dinner. The combination of fish, spices, and chermoula sauce will transport your taste buds to the vibrant souks of Marrakech.
Ingredients:
– 1 pound fish fillets (any white fish works well), cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 can (14.5 oz) diced tomatoes
– 1 cup chermoula sauce (store-bought or homemade)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 3 minutes.
2. Add garlic, cumin, smoked paprika, and saffron mixture. Cook for 1 minute.
3. Add fish pieces and cook until lightly browned, about 3-4 minutes.
4. Add diced tomatoes and chermoula sauce. Season with salt and pepper to taste.
5. Simmer the stew over low heat for 10-12 minutes or until the fish is cooked through.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-17 minutes
Japanese Miso Fish Stew
Experience the harmony of Japanese flavors with this comforting fish stew recipe. A rich miso broth brings together tender fish, vegetables, and a hint of umami.
Ingredients:
• 1 lb fish (such as tilapia or cod), cut into bite-sized pieces
• 2 tbsp white miso paste
• 2 cups dashi broth (or substitute with chicken or vegetable broth)
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup mixed mushrooms (such as shiitake and cremini)
• 1/2 cup sake (Japanese rice wine) or dry white wine
• 1 tsp soy sauce
• 1 tsp sugar
• Salt and pepper to taste
• Scallions, thinly sliced (optional)
Instructions:
1. In a large pot, combine miso paste and dashi broth. Whisk until smooth.
2. Add onion, garlic, mushrooms, sake or wine, soy sauce, and sugar. Bring to a simmer.
3. Add fish pieces and cook for 8-10 minutes or until cooked through.
4. Season with salt and pepper to taste.
5. Garnish with thinly sliced scallions (if using).
Cooking Time: 20-25 minutes
Caribbean Fish and Okra Stew
A flavorful and hearty Caribbean-inspired stew that combines tender fish, crunchy okra, and aromatic spices.
Ingredients:
– 1 lb firm white fish (such as tilapia or cod), cut into bite-sized pieces
– 2 cups okra, sliced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 Scotch bonnet pepper, chopped (optional)
– 1 teaspoon curry powder
– 1 teaspoon paprika
– Salt and black pepper to taste
– 2 tablespoons vegetable oil
– 2 cups fish broth or water
– Fresh parsley or thyme for garnish
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onions, garlic, and Scotch bonnet pepper (if using) and sauté until softened, about 5 minutes.
3. Add fish, okra, curry powder, paprika, salt, and black pepper. Stir to combine.
4. Pour in fish broth or water and bring to a simmer.
5. Reduce heat to low and cook for 10-12 minutes, or until fish is cooked through and okra is tender.
6. Serve hot, garnished with parsley or thyme.
Cooking Time: 20-25 minutes
Korean Spicy Fish Stew (Maeuntang)
Korean Spicy Fish Stew (Maeuntang) Recipe
Summary: This hearty Korean stew is a staple dish during the winter months, where a rich and spicy broth is filled with fish, vegetables, and noodles. Maeuntang is a comforting and flavorful meal that will warm your belly and soul.
Ingredients:
– 1 pound of white fish (such as tilapia or cod), cut into bite-sized pieces
– 2 tablespoons of vegetable oil
– 1 onion, diced
– 3 cloves of garlic, minced
– 1 tablespoon of grated fresh ginger
– 1 cup of Korean chili flakes (gochugaru)
– 2 cups of water
– 1/4 cup of noodles (such as ramyeon or udon)
– Salt and black pepper to taste
– Optional: additional vegetables like zucchini, bell peppers, or mushrooms
Instructions:
1. Heat the oil in a large pot over medium-high heat.
2. Add the onion, garlic, and ginger; cook until the onion is translucent.
3. Add the fish, chili flakes, and water; bring to a boil.
4. Reduce the heat to low and simmer for 10-15 minutes or until the fish is cooked through.
5. Cook the noodles according to package instructions and add them to the stew.
6. Season with salt and black pepper to taste.
7. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 20-25 minutes
African Peanut Fish Stew
This hearty stew is a staple of West African cuisine, with the rich flavors of peanuts and spices perfectly complementing the tender fish. This recipe serves 4-6 people.
Ingredients:
– 1 pound firm white fish (such as tilapia or cod), cut into bite-sized pieces
– 2 tablespoons peanut oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 1 cup peanut butter
– 1 cup water
– Salt and black pepper, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat the oil in a large pot over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the fish, cumin, coriander, cinnamon, and cayenne pepper; cook for 5 minutes.
4. Stir in the diced tomatoes, peanut butter, and water; bring to a simmer.
5. Reduce heat to medium-low; cook, covered, until the fish is cooked through, about 10-12 minutes.
6. Season with salt and black pepper; garnish with parsley or cilantro, if desired.
Cooking Time: 20-25 minutes
Hungarian Fisherman’s Soup
This hearty soup originates from the Hungarian Danube River region, where fishermen would prepare it using fresh catch and local ingredients. Enjoy a comforting bowl of this flavorful fish soup!
Ingredients:
– 1 lb whitefish (such as cod or tilapia), cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 large carrot, peeled and grated
– 1 large potato, peeled and diced
– 1 can (14.5 oz) of diced tomatoes
– 4 cups fish stock or chicken broth
– 1 tsp paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until softened.
2. Add garlic, carrot, and potato; cook for 5 minutes.
3. Add fish pieces, diced tomatoes, paprika, salt, and pepper. Pour in stock or broth.
4. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until fish is cooked through.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Peruvian Chupe de Pescado
Experience the bold flavors of Peruvian cuisine with this hearty fish stew, Chupe de Pescado. This comforting dish is perfect for a cold evening or a special occasion.
Ingredients:
– 1 pound white fish (such as cod or tilapia), cut into large chunks
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup fish broth
– 1/2 cup milk
– 1 teaspoon paprika
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion, garlic, and red bell pepper; cook until the vegetables are tender.
2. Add fish chunks, diced tomatoes, fish broth, milk, paprika, salt, and black pepper to the pot. Stir well.
3. Bring the mixture to a simmer and cook for 15-20 minutes or until the fish is cooked through.
4. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-40 minutes
Filipino Sinigang na Isda
A classic Filipino dish that combines the freshness of fish with the tanginess of tamarind broth, perfect for a comforting meal.
Ingredients:
– 1 pound fish (milkfish or tilapia), cut into large chunks
– 2 cups water
– 1 cup tamarind broth
– 1/4 cup chopped onions
– 2 cloves garlic, minced
– 1 medium tomato, diced
– 1 tablespoon salt
– 1/4 teaspoon black pepper
– 1/4 cup fish sauce (optional)
– Chopped green onions and calamansi for garnish
Instructions:
1. In a large pot, combine water and tamarind broth. Bring to a boil over high heat.
2. Add the fish chunks and cook for 5-7 minutes or until cooked through.
3. Add the chopped onions, garlic, and tomato. Cook for an additional 3-4 minutes or until the vegetables are tender.
4. Season with salt, black pepper, and fish sauce (if using).
5. Serve hot, garnished with chopped green onions and calamansi.
Cooking Time: 15-20 minutes
Swedish Fiskgryta
Fiskgryta is a hearty and flavorful Swedish fish stew that’s perfect for a cold winter’s night. This recipe serves 4-6 people.
Ingredients:
– 1 pound of cod or haddock, cut into large chunks
– 2 medium-sized onions, chopped
– 2 cloves of garlic, minced
– 1 cup of all-purpose flour
– 1 pint of fish stock
– 1/2 cup of heavy cream
– 1 teaspoon of paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the flour in a large pan over medium heat until lightly browned.
2. Add the onions and garlic; cook until the onions are translucent.
3. Add the fish chunks and cook for 5 minutes or until they start to flake apart.
4. Pour in the fish stock, heavy cream, and paprika. Bring to a simmer.
5. Reduce heat to low and let it cook for 10-15 minutes or until the fish is cooked through.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Russian Ukha Fish Soup
Russian Ukha Fish Soup Recipe
A hearty and comforting fish soup originating from Russia, Ukha is a staple dish during the winter months. This recipe serves four people.
Ingredients:
– 1 pound of white fish (such as cod or haddock), cut into small pieces
– 2 medium-sized onions, chopped
– 3 cloves of garlic, minced
– 2 medium-sized carrots, peeled and grated
– 2 stalks of celery, chopped
– 1 large potato, peeled and diced
– 4 cups of fish stock (homemade or store-bought)
– 1/2 cup of white wine (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. In a large pot, sauté the onions, garlic, carrots, and celery in a little bit of oil until tender.
2. Add the fish pieces, potato, fish stock, and white wine (if using). Season with salt and pepper to taste.
3. Bring the mixture to a boil, then reduce the heat and simmer for 10-12 minutes or until the fish is cooked through.
4. Serve hot, garnished with chopped parsley.
Cooking Time: 20-25 minutes
Summary
Get cozy on a chilly night with these 20 hearty fish stew recipes from around the world. From classic Mediterranean to spicy Cajun and creamy coconut, there’s something for every palate. Explore international flavors like Portuguese caldeirada, Thai tom yum, French bouillabaisse, and more. Whether you’re in the mood for a comforting bowl of Japanese miso or a spicy Korean mauntang, these recipes are sure to satisfy your cravings. So go ahead, grab a spoon, and dive into the delicious world of fish stew.
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