Quick fish stew

Quick fish stew

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(5 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4
A no-fuss pot of comfort food - pack with shellfish, white fish or salmon and serve with homemade garlic bread

Nutrition and extra info

Nutrition: per serving

  • kcal620
  • fat20g
  • saturates8g
  • carbs68g
  • sugars10g
  • fibre7g
  • protein42g
  • salt3.7g
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  • 3 tbsp garlic butter
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 x 400g cans plum tomatoes, finely chopped
  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • pinch of chilli flakes
  • 1 fish or vegetable stock cube
  • 2 roasted red pepper, from a jar, sliced
  • 300g potato, cut into chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tbsp finely chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 400g bag mixed seafood, defrosted if frozen
  • 250g white fish or salmon, chopped into chunks



    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 8 thin slices of baguette
  • green beans, to serve (optional)


  1. Heat 1 tbsp of the garlic butter in a saucepan and gently cook the onion for about 5 mins until soft. Tip in the chopped plum tomatoes and any juice from the can, the balsamic vinegar and chilli flakes. Crumble over the stock cube, add the peppers and potatoes. Season, then simmer for about 15 mins until the potatoes are just tender.

  2. Meanwhile, heat a grill to medium, mix the rest of the garlic butter with 1 tsp of parsley and some seasoning. Toast the bread lightly on both sides, then spread one side of each slice with the butter and return to the grill until melted and golden. Keep warm.

  3. Add the mixed seafood and fish to the sauce and heat through for about 5 mins until the seafood is hot and the fish is firm and cooked through. Scatter with remaining parsley and spoon into bowls. Top each with 2 slices of bread and serve with green beans, if you like.

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Comments (3)

Frantic Flapjack's picture

This was very quick and easy to make. I cut the potatoes into small chunks which seemed to help them to cook quicker. I used prawns and salmon. The garlic bread was especially good and really made the dish. Served with asparagus as there's lots of British asparagus in the shops at the mo!

juliebahrain's picture

Very tasty but my potatoes took ages to cook. Next time will leave them out and cook separately, maybe mash them which would go well.

libby0's picture

The whole family love this, it's delicious. To make it healthier, I swapped garlic butter for garlic oil and served with low fat garlic bread. I use cheap frozen white fish.

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