Fisherman Stew

Fisherman Stew


"This is a very robust and savory stew!! If you are a lover of seafood, you will love this stew. Be creative and try a different type of fish each time you make it, scrod, monkfish, halibut or cod."

Ingredients {{adjustedServings}} servings 145 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 219 mg
  • 9%

Based on a 2,000 calorie diet

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  1. In large saucepan or Dutch oven, bring water to a boil over high heat. Once boiling add fish and garlic. Cover and reduce heat to low and simmer for 15 minutes or until fish is opaque and flakes easily when tested with fork. Remove fish with slotted spoon and set aside. Keep stock in saucepan for later use, approximately 2 cups.
  2. In a small nonstick saute pan, heat olive oil over medium heat until hot. Saute onions for approximately 5 minutes or until tender. Once onions are tender add almonds and bread crumbs, stirring for 3 to 5 minutes or until lightly browned.
  3. Add onion and bread crumb mixture to reserved fish stock along with the vegetable broth, tomatoes, paprika and pepper. Add fish; cover and cook over medium heat until fish is heated through. Season to taste with salt. Serve hot!!
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Reviews 8

  1. 10 Ratings


The flavor of this stew is excellent! I made only minor changes to the ingredients, such as adding a 1/2 cup of uncooked rice. I did, however change the preparation. I am not sure why the recipe calls for the fish to be cooked in water before adding to the recipe. This really isn't necessary; the whole recipe can be prepared in one pot. Saute the onion in olive oil in a large pot or dutch oven and proceed with the recipe as written, combining in the same pot. Add the fish about 15 minutes before you want the stew to be ready. It will cook in the broth. Be sure to include the full amount of liquid given in the recipe


My family is so picky about what they eat, and they weren't to thrilled to hear that they would be having "fish soup" for dinner, but they loved this! This is full of flavor, and it didn't have that fishy taste to it! Great stew!


I've made this twice, both times with monkfish and both times a smash success. The toasted almond- & bread-crumbs really work! I increased the amount of garlic and paprika to meet my taste (2-3 cloves, 1 tsp), which worked out just fine.