Spicy fish stew

Prep: 5 mins Cook: 15 mins


Serves 4
Perfect with some crusty bread, this simple healthy stew will soon become a favourite - make it with chicken if you prefer

Nutrition and extra info

  • Freezable
  • Easily halved
  • Dairy-free
  • Healthy

Nutrition: per serving

  • kcal143
  • fat4g
  • saturates1g
  • carbs5g
  • sugars4g
  • fibre1g
  • protein2g
  • salt0.28g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic clove, crushed
  • 1 tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • ½ tsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 200g can chopped tomato
  • 1 red pepper, deseeded, cut into chunks
  • 450g white fish fillets, cut into chunks
  • handful coriander, roughly chopped
  • 1 lemon, cut into wedges



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


  1. Heat oil in a saucepan. Tip in the garlic, cumin and paprika and cook for 1 min. Add 100ml water and the tomatoes. Bring to the boil, then turn down the heat. Add the pepper, simmer for 5 mins. Add the fish, simmer for 5 mins. Serve with coriander and a wedge of lemon.

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Comments (49)

catie74's picture

Nice quick and easy dinner. However, I used a 400g can of tomatoes, add courgettes and another pepper and only comfortably feed 3 with the additions

susanz87's picture

Super simple, tasty recipe - added green chillies and served with chilli flakes for extra kick, added beans for more veg and chorizo for extra bite, served with warm bread. Used a whole can of tomatoes and added some tomato paste too. Would be easy to throw in whatever you had in the fridge.

Fairym's picture

I love this recipe I put in some extra green chillies but that's because I like it really spicy, it's a lovely recipe

steve.london's picture

very nice but for those who are interested the nutritional information is not accurate. 2g Protein? 450g of white fish split 4 ways would be comfortably over 20g per portion

sb7467's picture

Have made several variations and this recipe is lovely with a few amendments. I doubled up the spices and tomatoes and ended up using 300ml of chicken stock as it was still quite thick after I blended the peppers into the stew. I also added a chilli to give it an extra kick. The quantities were perfect for just 300g of fish and I ate it like a soup with a spoon! Also delicious with the addition of chorizo. Yum!

Pancho WIlkins's picture

I added chilli flakes, potatoes and sliced runner beans. I was still looking for more flavour so I resorted to salt and pepper. That made it better.

ollymayo's picture

Very nice and easy, served with cous cous and added a red chilli, used stock not water and a whole tin of toms as the qauntity doesnt feed 4, only 2-3.

bellaready's picture

Very good and light - served with rice to make it more filling

lindamary47's picture

this can be bulked up by adding potatoes, its really nice

1direction's picture

I made the stew and really enjoyed it was lovely.

dizmissliz's picture

Really simple and tasty! My boyfriend was not impressed when I told him fish stew was for dinner... but he loved it! We had it with rice and it was lovely

hairybloke's picture

It was a little bland to be honest. I added a tablespoon of fish sauce and next time I will go with some of the other reviewers and add a chili. The prawns sound good as well. However, it was a very quick dish to make and I will certainly try it again. Crusty bread or rolls is a perfect accompaniment

danscooper's picture

We really enjoyed this, we added tomato purée to thicken up the juice and had it alongside some warm baked crusty bread.

disenna48's picture

oops forgot to rate this :)

disenna48's picture

I absolutely loved this, as did my husband. Really nice amount of spice to it and particularly with hot crusty bread to mop up the lovely juices.

I read the reviews before making and adopted some of the changes. I added plenty of green olives, some tomato puree, black pepper, a dash of worcester sauce and some fresh red chilli and dried basil to pep it up a bit.

Next time I will also add some chopped chorizo as we both thought this would compliment the dish loads. Total winner in our house and will make it again lots of times I'm sure!

graemewilliams1's picture

Have made this recipe twice now and found that to feed five, (three adults and 2 children), I needed to double the quantities and also added a few sundried tomatoes that I blitzed in the whizzer to give a bit more depth to the broth. I also added a fresh chilli (deseeded). The recipe's a real winner, really simple and quick to make. I think it'd work just as well with rice, brown or white and would probably be just that bit more healthy.

emilybrisley's picture

we eat this almost every week now, quick, easy, cheap, tasty and healthy, what more could you want?!

staceyb85's picture

This is so simple and quick to make, and it's delicious! Made it with a fish pie mix I found in the freezer so it had chunks of cod, haddock and salmon, boyfriend wasn't sure he would like it but I served it with a crusty roll and he's been asking for it again ever since!! Perfect for a Friday night when you want something nice and filling but don't want the hassle, the fact that it's so healthy is just a bonus!!

beardyboulderer's picture

Really tasty. I added some chilli for a bit of added kick, and a small sweet potato that needed to be used up and it added some bulk.

kimkap's picture

My husband enjoyed this more than I did but only because I'm not to keen on peppers. It is a very simple dish to prepare and cook. It won't be on my regular meals list but as my husbands asked for it again I'll do it again.


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Tips (2)

vicki_mh's picture

Oh, and chopped chorizo for added flavour.

vicki_mh's picture

To sum up all the tips in the comments that I used:
- double the spices and add a chopped red chilli
- use the whole tin of tomatoes, a huge squirt of tomato puree, a glass of wine and 200ml of stock rather than water
- add parboiled potato chunks for the last 5 minutes or so
- use a bag of seafood (prawns, mussels and squid rings)
- season well

The end result was delicious. Quick and easy to make with plenty of flavour.