Description
This quick fish stew is a hearty and flavorful dish combining tender chunks of white fish, mixed seafood, and roasted red peppers simmered in a rich tomato base with garlic butter and herbs. Served with buttery toasted baguette slices and optional green beans, it’s a comforting meal perfect for a speedy yet satisfying dinner.
Ingredients
Scale
Stew Ingredients
- 3 tbsp garlic butter
- 1 onion, chopped
- 2 x 400g cans plum tomatoes, finely chopped
- 1 tbsp balsamic vinegar
- pinch of chilli 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
- 400g bag mixed seafood, defrosted if frozen
- 250g white fish or salmon, chopped into chunks
To Serve
- 8 thin slices of baguette
- Green beans, to serve (optional)
Instructions
- Sauté the onion: Heat 1 tablespoon of garlic butter in a saucepan over medium heat and gently cook the chopped onion for about 5 minutes until it becomes soft and translucent.
- Prepare the tomato base: Add the finely chopped plum tomatoes along with their juice from the can, balsamic vinegar, and a pinch of chilli flakes into the saucepan. Crumble in the stock cube and stir in the sliced roasted red peppers and potato chunks. Season with salt and pepper to taste.
- Simmer the stew: Reduce the heat and let the mixture simmer for approximately 15 minutes or until the potatoes are just tender. This allows the flavors to meld and the potatoes to cook through.
- Toast the bread: While the stew simmers, heat your grill to medium. In a small bowl, mix the remaining 2 tablespoons of garlic butter with 1 teaspoon of finely chopped parsley and a pinch of seasoning. Lightly toast the baguette slices on both sides under the grill, then spread one side of each slice with the garlic butter mixture. Return the bread to the grill until the butter is melted and the bread is golden and crisp. Keep the toasted bread warm.
- Cook the seafood: Add the mixed seafood and chunks of white fish or salmon to the stew. Gently heat through for about 5 minutes until the seafood is hot and the fish is firm and fully cooked.
- Finish and serve: Sprinkle the remaining chopped parsley over the stew and ladle it into serving bowls. Top each bowl with two slices of the garlic butter toast. Serve with green beans on the side if desired.
Notes
- You can use either white fish or salmon depending on your preference. Both work well in this stew.
- If fresh seafood is unavailable, frozen mixed seafood that’s properly defrosted can be used.
- Adjust the amount of chilli flakes according to your spice tolerance.
- For a gluten-free option, substitute the baguette with gluten-free bread or omit the bread altogether.
- This stew pairs beautifully with a simple green salad or steamed green beans for added freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: European
Keywords: fish stew, quick seafood stew, tomato fish stew, garlic butter, mixed seafood recipe, easy seafood dinner
