Best 3 Tomato Rich Fish Stew Recipes

Embark on a culinary journey to the vibrant shores of Portugal and discover the delectable flavors of Caldeirada de Peixe, a traditional fish stew brimming with the bounty of the sea. Dive into a symphony of textures and tastes as you savor tender fish, succulent seafood, and an array of vegetables harmoniously united in a rich, aromatic broth. Indulge in the classic Caldeirada de Peixe recipe, where the essence of Portugal shines through in every spoonful. Explore variations that introduce unique twists, such as the spicy and flavorful Goan Fish Caldeirada, the hearty and comforting Spanish Caldera de Pescado, and the vibrant and colorful Brazilian Caldeirada de Frutos do Mar. Each recipe promises a culinary adventure, capturing the spirit of these diverse cultures through their distinctive ingredients and cooking techniques.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATO FISH STEW RECIPE

Tomato Fish Stew Recipe image

Fan of cod stew? This tomato fish stew recipe is a must try! It's hearty, easy and rich in flavour from seafood stock, canned tomatoes and fennel. Serve with a big hunk of crusty bread and this easy fish stew will hit the spot every time!

Provided by Dawn | Girl Heart Food

Categories Main Course

Time 1h

Number Of Ingredients 15

Ingredients

1.5 tablespoons olive oil
1 yellow onion (peeled and diced)
3 cloves garlic (minced)
1 small bulb fennel (core remove and thinly sliced (reserve fronds for optional garnish))
2 ribs celery (cut into about 1/4-inch slices)
1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
1/2 to 1 teaspoon crushed red pepper flakes (depending on how spicy you like things (plus more for optional garnish))
1/4 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper
1 cup water (or white wine)
1 (13.5-ounce) can whole peeled tomatoes (tomatoes roughly mashed with a potato masher to break up before using (a 398 millilitre can))
4 cups fish stock or broth
1/2 pound baby potatoes (cut into bite-sized chunks (roughly an overflowing cup))
1 pound cod fillet (boneless and skinless) (cut into bite-sized pieces (or other similar white fish))
Lemon olive oil (for drizzling over stew (optional but highly recommended))

Steps:

Heat olive oil in a large pot over medium heat. (I used an enameled cast-iron Dutch oven.)
Add onion and garlic. Cook, stirring often, until onion has softened a little, about 3 to 5 minutes.
Add fennel, celery, thyme, crushed red pepper flakes (use according to taste), salt and black pepper. Stir to combine. Stir in water (or wine). Cover and cook for 10 minutes, stirring occasionally, ensuring nothing is sticking.Note: Depending on how salty the canned tomatoes and fish stock/broth are (and how you like things), you may not need to add salt.
Stir in tomatoes and fish stock/broth. Bring to a boil, then reduce the heat (about medium-low heat) to a simmer. Cover with lid slightly ajar and cook for 10 minutes.
Stir in potatoes, cover with lid slightly ajar and cook for 12 to 15 minutes or until they are fork-tender.
Gently place cod into the pot, cover again with lid slightly ajar and cook for 5 to 8 minutes or until cod is cooked through and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Note: If you want a looser or thinner consistency, stir in a little water or more fish stock and heat through.
To serve, divide the stew into bowls and garnish, if desired, with reserved fennel fronds, a drizzle of regular or lemon olive oil and sprinkle of crushed red pepper flakes. Enjoy! This stew is great with a hunk of bread for dunking.

TOMATO FISH STEW

Tomato Fish Stew image

Make and share this Tomato Fish Stew recipe from Food.com.

Provided by dicentra

Categories Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil
1 onion, finely chopped
1 green bell pepper, chopped
salt and black pepper
1 tablespoon tomato paste
1 teaspoon cayenne pepper
1 (14 1/2 ounce) can crushed tomatoes
1 1/2 lbs tilapia fillets

Steps:

In a medium Dutch oven, heat the oil over low heat. Add the onion and bell pepper, season with salt and black pepper and cook, stirring, until softened, about 10 minutes.
Stir in the tomato paste and cook for 1 minute. Stir in the cayenne and cook for 30 seconds.
Stir in the crushed tomatoes and 1 cup water, season with salt and black pepper, increase the heat to medium and cook until heated through, about 5 minutes.
Add the tilapia fillets one at a time and simmer until the fish is flaky and cooked through, about 10 minutes.

Nutrition Facts : Calories 278.1, Fat 10.2, SaturatedFat 2, Cholesterol 85.1, Sodium 258, Carbohydrate 12.4, Fiber 3.2, Sugar 2.4, Protein 36.7

SIMPLE FISH STEW

Simple fish stew image

This quick and healthy one-pot is packed with white fish fillets, king prawns, a rich tomato sauce and enough veg for 3 of your 5 a day

Provided by Sara Buenfeld

Categories Dinner, Fish Course, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 10

Ingredients

1 tbsp olive oil
1 tsp fennel seeds
2 carrots, diced
2 celery sticks, diced
2 garlic cloves, finely chopped
2 leeks, thinly sliced
400g can chopped tomatoes
500ml hot fish stock, heated to a simmer
2 skinless pollock fillets (about 200g), thawed if frozen, and cut into chunks
85g raw shelled king prawns

Steps:

Heat the oil in a large pan, add the fennel seeds, carrots, celery and garlic, and cook for 5 mins until starting to soften. Tip in the leeks, tomatoes and stock, season and bring to the boil, then cover and simmer for 15-20 mins until the vegetables are tender and the sauce has thickened and reduced slightly.
Add the fish, scatter over the prawns and cook for 2 mins more until lightly cooked. Ladle into bowls and serve with a spoon.

Nutrition Facts : Calories 346 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 42 grams protein, Sodium 1.7 milligram of sodium

Tips:

Choose the Right Fish: For the best results, select a firm, flaky fish that will hold its shape during cooking. Good choices include cod, haddock, halibut, or salmon.
Prepare the Fish Properly: Before cooking, rinse the fish fillets under cold water and pat them dry with paper towels. This will help prevent the fish from sticking to the pan.
Season the Fish Generously: Don't be afraid to season the fish liberally with salt and pepper. This will help bring out the natural flavors of the fish.
Cook the Fish Gently: Overcooking the fish will make it tough and dry. Cook the fish gently over medium heat until it is cooked through but still flaky.
Use a Variety of Vegetables: This recipe is a great way to use up leftover vegetables. Feel free to add any vegetables that you like, such as carrots, celery, onions, zucchini, or bell peppers.
Adjust the Heat Level: The amount of chili pepper you add to the recipe will determine the heat level. If you like spicy food, add more chili pepper. If you prefer a milder dish, use less chili pepper or omit it altogether.
Serve with Rice or Bread: Serve the fish stew with rice or bread to soak up all of the delicious sauce.

Conclusion:

This tomato-rich fish stew is a healthy and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy fish recipe, give this stew a try. You won't be disappointed!