Fisherman Stew

Fisherman Stew

8 Reviews 1 Pic
CORWYNN DARKHOLME
Recipe by  CORWYNN DARKHOLME

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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!!

Share It

Reviews (8)

Rate This Recipe
MOMMADONNA
18

MOMMADONNA

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

NATALIEKIM
9

NATALIEKIM

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!

JLARREA
8

JLARREA

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.

More Reviews

Similar Recipes

Beef Stew IV
(270)

Beef Stew IV

Mediterranean Fish Stew
(40)

Mediterranean Fish Stew

Creamy Veggie Potato Stew
(32)

Creamy Veggie Potato Stew

Brunswick Stew
(17)

Brunswick Stew

Root Stew
(8)

Root Stew

Sauerkraut and Tomato Stew
(5)

Sauerkraut and Tomato Stew

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Creamy Veggie Potato Stew

>

next recipe:

Mediterranean Fish Stew