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Easy fish stew with rice recipe

Easy fish stew with rice recipe

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  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Fish stew

A splendidly easy fish stew recipe that is ready in the time it takes to boil some rice. Instead of cod you can use tilapia, haddock or almost any other white fish.

62 people made this

IngredientsServes: 4

  • 475ml water
  • 180g uncooked long-grain rice
  • 450g cod fillets
  • 1 1/2 (400g) tins whole plum tomatoes, with liquid
  • 2 teaspoons dried minced onion
  • 1 teaspoon chicken stock granules
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic granules
  • 1/8 teaspoon hot sauce

MethodPrep:5min ›Cook:20min ›Ready in:25min

  1. In a small saucepan, bring the 475ml of water to the boil. Stir in the rice and return to the boil; reduce the heat. Cover and simmer over low heat for 20 minutes or until the rice is tender and the water is absorbed.
  2. Using a very sharp knife, cut the fish into 1cm pieces; set aside.
  3. In a medium saucepan, combine the tomatoes (with juices), dried onions, stock granules, dried oregano, garlic granules and hot-sauce; bring to the boil and stir in the fish pieces.
  4. Cover and cook over medium heat for 5 to 8 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
  5. Serve the fish mixture over the rice.

Alternatives to cod:

Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.

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Reviews & ratingsAverage global rating:(63)

Reviews in English (49)

by selhull

A quick and easy Catfish stew! For a fresher taste, I have adapted the recipe, but only slightly. I use catfish nuggets and Ro-Tel tomatoes. I use fresh celery, onion, garlic clove, a strip of lemon peel and fresh thyme, when available. I use hot pepper flakes, instead of hot pepper sauce, and no salt. Diners are able to add salt, or not, to their own taste.-30 Jul 2005

by busymom

Easy and fast! Tasted wonderful, will be making again. I added red pepper flakes and used diced tomatoes with garlic and olive oil. Added okra too. It was fabulous.-21 Apr 2007


Well, I guess I've never tasted the original recipe. But this sounded good, so I tried it. It was very fishy & nobody would eat it, including me. Sorry to say I wasted alot of money & alot of catfish, only to throw it down the drain.-22 Jun 2002

20 Easy Japanese Recipes for Quick Weeknight Dinners

Japanese cooking is often defined by precise preparations and artful presentations, with every aspect of the meal designed to appeal to the senses. Sounds like a time commitment, right? Well, many Japanese meals are actually quick and easy to prepare. In fact, these top-rated Japanese recipes do it all! They feature exciting flavors, textures, and compositions -- everything we love about Japanese food, including major umami -- but they're ready in minutes. You'll love these quick and easy Japanese recipes on even your busiest weeknights. For more, check out our collection of Japanese Recipes.

Quick Easy Fish Stew

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

One of our favorite family recipes of all time is this simple and easy fish stew. It takes less than 30 minutes, start to finish, and is absolutely delicious!

The key ingredient to this stew is clam juice, which they sell in shelf stable 8-ounce jars, so we usually keep a couple in our pantry. I have prepared the soup for people with shellfish allergies the thing to do is to substitute the clam juice with white wine, fish stock, or water. It works, it's just not quite as tasty.

The stew works best with a firm white fish, such as halibut or cod. You could also use red snapper or even tilapia. Just stay away from delicate fish such as sole for this stew, or oily fish such as tuna.

If you want, you can add some shrimp, clams and/or scallops to the stew as well.

To make Shrimp Stew, all you have to do is.

Step 1. Start the base

Add the canned diced tomatoes and the frozen pepper and onion strips to a medium saucepan.

Step 2. Add the spices

Add salt, pepper, red pepper flakes, and oregano. Bring the mixture to a simmer.

Step 3. Add the shrimp

Toss in the shrimp, then stir and simmer until they are cooked through.

Super easy, right? The whole thing can be ready in 30 minutes or less!

Tips for cooking the shrimp

  1. If you buy peeled, deveined, tail-off shrimp, go ahead and toss it in right from the bag, without thawing it.
  2. I always buy at least peeled and deveined (I really don't have the patience to do those things), but I can't always find tail-off shrimp. In that case, I thaw the shrimp by placing them in a ziplock bag, squeezing out all the air, and then placing the bad under cool running water until they thaw. Once they are thawed, I can pretty easily pull off the tail prior to cooking.
  3. Don't overcook the shrimp! When the shrimp are pink and opaque, and curl (but not too tightly!) they are done.



- Rice, hake, tomato, onion, olive oil


Cook the fish in a saucepan with water seasoned with salt, a peeled small onion, bay leaf and olive oil. When the fish is cooked, drain it with a skimmer. Remove the skin and bones and cut the fish into pieces. Reserve the cooking water.
In another saucepan, put 50 ml (1/4 cup) olive oil, the chopped onion, the peeled tomatoes cut into small pieces and the peeled garlic. Cook over low heat until the tomato start to break down. Then, add the fish pieces and the rice and season with a little salt and pepper. Stir, pour the cooking water (enough water to completely cover the mixture) and boil over medium-high heat. When starts boiling, reduce to low heat and cook about 10 to 12 minutes. Turn off the heat, sprinkle with chopped parsley and serve.


¼ tsp ground mace
½ tsp ground ginger
½ tsp ground turmeric
½ tsp hot smoked paprika
½ tsp ground cumin
¼ tsp ground cinnamon
1 large sweet potato (approx. 250g)
a small bunch of coriander (approx. 25g)
approx. 20g fresh ginger
2 fat cloves of garlic
1 onion (approx. 175g)
400ml cold water
2 x 15ml tbsp olive oil
1 orange
2 x 400g tins of chopped tomatoes
1 x 15ml tbsp tomato purée
1 tsp sea salt flakes (or ½ tsp fine sea salt)
1 tsp runny honey or maple syrup
750g skinless firm white fish, in 1 thick piece or thick-cut fillets

Here Are 5 Of Our Best Stew Recipes That You Can Add To Your Cookbook:

1. Kerala Vegetable Stew Recipe

Who said being vegetarian had to be boring? This recipe from God's Own Country, Kerala, is the perfect example of simple ingredients coming together to make an exquisite dish. Vegetables such as potatoes, carrots, cauliflower, French beans that you may find lying around at home go into this stew with a healthy dose of coconut milk. Coconut milk, which is also popular as a vegan substitute for buffalo or cow milk, gives the stew a nice and rich creamy texture. Follow the recipe and in less than an hour, you will have a yummy yellow stew waiting to be served.

2. Broccoli Stew

If your diet requires you to have ample broccoli, you may soon run out of innovative ways to use the vegetable. On such days, you can fall back on this recipe to give you the perfect blend of taste and health. The broccoli stew also involves coconut milk which is packed with vitamins, iron, selenium, sodium, calcium, magnesium and phosphorus. Here's the recipe.

3. Ladakhi Stew Recipe

For those who love to experiment, this stew is a wonderful recipe to dig into. The traditional Ladakhi dish is made with chicken, paneer, potatoes, spinach and barley flour. While the dish is great for the winters, it can be enjoyed any time of the year, thanks to its distinct flavours. The best part? It can be prepared in just under 60 minutes. Check out the recipe here.

4. Lamb Stew Recipe

Photo Credit: The Grill Room, Taj Mahal Hotel

Many would argue that nothing can beat a good lamb stew. This recipe adds further credence to this opinion. The dish which is made with lamb meat, kidney beans, blanched vegetables and stock is the perfect pick-me-up dish you need at the end of a long day. The burst of flavours with each bite will ensure that you always go for a second -- and third -- helping. Click here for the recipe.

5. Portuguese Fish Stew Recipe

Photo Credit: Keys Café, Keys Hotels

A list on stews is incomplete without the mention of a classic seafood recipe. This Portuguese fish stew is as delectable as it gets. The recipe uses white wine and ample spices to combine and elevate the flavours of potatoes, fish fillet, shrimps and vegetables that go into the stew rice. The easy and simple recipe is great for a weekend brunch or dinner and goes well with rice. Here's the full recipe.

Prepare This Delicious Quick and Easy Catfish Stew

When was the last time you had a bowl or plate of catfish stew? It had been a while for me up until a week ago. I was looking through my recipe collection and came across this recipe which got me craving some stew, so I decided to cook up the dish.

I was thinking after eating only fried catfish for many years, I would be nice to get into the kitchen and try my hand at creating something different.

Let me tell you the story of how I got this recipe. One day I ran into an old friend while I was out fishing for catfish---how ironic. After some back and forth talking and catching up on old times, we ended up trading a few recipes. I walked away that day with the recipe you see below. Boy did I get a good deal.

So I came home tucked the recipe away and now many years later I prepared the recipe. I prepare the stew, take my first bite, and guess what comes to mind? Memories of my childhood, mores specifically an Aunt named Irene who use to prepare this stew for me.


For the sauce:

In a blender, add the ghost pepper and water blend until smooth. Add the rest of the ingredients and set aside.

For the crazy rice:

Heat up a pan over medium heat. Add 1 ounce of the canola oil to the pan. Add shrimp and cook until you get a sear. Add chicken and rice mix until everything is incorporated.

Pour crazy sauce over rice and mix until well-coated.

In a separate pan, add oil and crack the eggs and cook until the whites are nice and crispy. Season with salt and pepper.

To plate, add fried rice to two bowls, garnish with cucumbers and top with the crispy eggs.

Quick & Easy Fish Stew

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Serves: 6
Hands-on time: 15 minutes
Total time: 25 minutes


  • 3 tsp olive oil, divided
  • 1 lb shell-on shrimp (24 to 30 shrimp), peeled and deveined, shells reserved
  • 2 1/2 cups low-sodium chicken broth
  • 2 shallots, minced
  • 1 1/2 tbsp brown-rice flour
  • Pinch each ground cayenne pepper, sea salt and fresh ground black pepper
  • 8 baby red potatoes, scrubbed well and halved
  • 1 12-oz boneless, skinless cod fillet, cut into 1-inch pieces
  • 1 cup low-fat milk
  • 2 plum tomatoes, diced
  • 2 tbsp chopped fresh parsley for garnish


  1. In a small saucepan, heat 1/2 tsp oil on medium. Add shrimp shells and sauté, stirring occasionally, until pink, about 2 minutes. Add broth and bring to a boil reduce heat to medium-low and simmer for 5 minutes. Drain over top of a large bowl, reserving broth discard shells.
  2. In a large sauté pan with a tight-fitting lid, heat remaining 2 1/2 tsp oil on medium-high. Add shallots and sauté, stirring occasionally, until soft and translucent, about 3 minutes. Stir in flour, cayenne, salt and black pepper cook for 2 minutes. Gradually add reserved broth, whisking constantly. Add potatoes and bring to a boil reduce heat to a simmer, cover and cook for 4 more minutes. Add cod, cover and simmer for 5 minutes. Add shrimp, cover and simmer until cod is opaque and shrimp is pink, 5 to 6 minutes. Add milk and cook until heated through, about 2 to 3 minutes add tomatoes. Spoon into serving bowls and garnish with parsley, dividing evenly.

Nutrients per 1-cup serving: Calories: 225, Total Fat: 5 g, Sat. Fat: 1 g, Omega-3s: 510 mg, Omega-6s: 450 mg, Carbs: 14 g, Fiber: 1 g, Sugars: 4 g, Protein: 30 g, Sodium: 216 mg, Cholesterol: 142 mg

Nutritional Bonus: Shrimp may be small, but they contain impressive amounts of vitamin D – in fact, a single serving of this stew packs 39% of your daily requirement. The fat-soluble vitamin is key in maintaining good vascular health and promoting strong bones. And, if that weren’t enough, the shrimp in this dish provide over 50% of the recipe’s protein offering!


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