Description
This quick fish stew is a hearty and flavorful dish combining mixed seafood and white fish in a rich tomato and roasted red pepper base. Enhanced with garlic butter, balsamic vinegar, and a hint of chili, it is served with golden grilled baguette slices, making it a perfect comforting meal that’s both satisfying and easy to prepare.
Ingredients
Scale
Stew Ingredients
- 3 tbsp garlic butter, divided
- 1 onion, chopped
- 2 x 400g cans plum tomatoes, finely chopped
- 1 tbsp balsamic vinegar
- Pinch of chili flakes
- 1 fish or vegetable stock cube
- 2 roasted red peppers, from a jar, sliced
- 300g potatoes, cut into chunks
- 2 tbsp finely chopped parsley, divided
- 400g mixed seafood, defrosted if frozen
- 250g white fish or salmon, chopped into chunks
To Serve
- 8 thin slices of baguette
- Green beans (optional)
Instructions
- Cook the onion: Heat 1 tbsp of garlic butter in a saucepan over medium heat. Add the chopped onion and gently cook for about 5 minutes until soft and translucent.
- Add tomatoes and flavorings: Pour in the chopped plum tomatoes along with any juice from the can, then stir in the balsamic vinegar and a pinch of chili flakes. Crumble in the fish or vegetable stock cube and mix well.
- Add peppers and potatoes: Add the sliced roasted red peppers and potato chunks to the saucepan. Season with salt and pepper to taste, then bring the mixture to a simmer and cook for about 15 minutes until the potatoes are just tender.
- Prepare garlic butter for toast: While the stew simmers, combine the remaining 2 tbsp garlic butter with 1 tsp of chopped parsley and a pinch of seasoning. Heat a grill to medium.
- Toast the baguette slices: Lightly toast the baguette slices on both sides under the grill. Spread one side of each warm slice with the prepared garlic butter mixture, then return to the grill until the butter melts and the bread turns golden and crispy. Keep warm.
- Cook the seafood: Add the mixed seafood and white fish chunks to the simmering stew. Continue to cook for about 5 minutes until the seafood is heated through and the fish is firm and fully cooked.
- Finish and serve: Scatter the remaining chopped parsley over the stew. Spoon the hot fish stew into bowls, top each with 2 slices of the grilled garlic baguette, and serve with green beans on the side if desired.
Notes
- Use fresh parsley if possible for the best flavor.
- Adjust chili flakes to your preferred level of heat.
- Defrost frozen seafood completely to ensure even cooking.
- You can substitute potatoes with sweet potatoes for a twist.
- Green beans are optional but add a nice crunch and color to the meal.
- To make this recipe dairy-free, replace garlic butter with garlic-infused olive oil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: fish stew, seafood stew, quick fish stew, tomato fish stew, easy seafood recipe, garlic butter bread, Mediterranean fish dish
