Go Back
–+ servings
hearty_FIsh_Stew
Print

Hearty Fish Stew

Hearty Fish Stew is a staple during Lent. Add a crusty bread and serve with a dollop of sour cream for extra creaminess.
Course Seafood
Cuisine Greek
Keyword Fish Stew, Seafood stew
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 servings
Calories
Author Eva Fry

Ingredients

  • 1 pound cod fillets or any other fish
  • 1/4 cup flour optional
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 4 large garlic cloves diced
  • 2 large carrots peeled and sliced
  • 1 small yellow onion chopped
  • 1 small green or red bell pepper diced
  • 2 medium Russet potatoes peeled and chopped into 1-inch cubes
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 2 cups canned crushed tomatoes
  • 3 cups water seafood stock or vegetable broth
  • 1 lemon zest and juice
  • red pepper flakes optional

Instructions

  • Prepare the cod.  Pat the cod dry with a paper towel.
  • Place 2 tablespoons of flour onto a plate, season the flour with salt, pepper, and cumin.  Dredge the fish in the seasoned flour mixture until it's lightly coated.   If you are gluten-free, you can sub corn starch or gluten-free flour, or skip the flour and season the fish without it.  The flour adds thickness to the stew.
  • Heat a stockpot over medium heat and add olive oil.  Add the seasoned cod to the pot and cook about 3 the fish minutes on each side, just until browned.  Remove the fish from the pot and place it on a plate until later.  Note - the fish may stick to the pan, but that's ok, just remove what you can and eave the remaining brown bits as they add flavor to the stew.
  • Add onions, garlic, carrots, and peppers to the stockpot and cook until translucent and slightly soft, stirring often for about 6 minutes.  You can add extra olive oil if needed for this step.  Add salt, pepper, cumin, and oregano and stir to combine.  Add canned tomatoes and 3 cups of water (or seafood stock/vegetable broth) to the pot.  Add potatoes to the pot as well.  Bring to a boil, then reduce to a simmer.
  • Simmer for about 20 minutes until carrots and potatoes are soft, stirring occasionally.  Add the cod back to the pot and cook for an additional 5 - 10 minutes for the flavors to incorporate.  Zest a lemon over the pot and squeeze the juice from one lemon into the pot.
  • Taste for seasoning and add salt and pepper to taste.
  • Serve with a dollop of sour cream, Greek yogurt or quark for extra creaminess.  Also, serve with lemons on the side for anyone who likes the extra lemon flavor.