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Mediterranean Fish Stew

Mediterranean Fish Stew

    • 4 fish fillets (no bones) cut into bite sized pieces


  • 30 ml (2 table spoons) olive oil
  • 5 cloves garlic
  • 1 medium onion (can be a red onion)
  • 1 can tomatoes 796 ml  (28 fl oz)
  • 2.5 ml (½ tsp) hot pepper flakes
  • 125 ml (½ cup) chicken broth
  • 5 ml (1 tsp) thyme
  • Salt and Pepper


Heat oil in medium-high heat, toss in onions, hot pepper and garlic (you can leave the cloves whole if you want, I like them chopped with ¼ tsp salt).

Once onions soften, add tomatoes (500 ml or 2 cup home canned is good, if whole chop  (preferred) or crush).

Simmer for 5 to 6 minutes, then add your chopped fish (I like haddock, basa or any white fleshed fish). Cook for another 1 to 4 minutes (until the fish chunks are cooked).

Serves 2 easily, can serve 3, should serve 4.

Substitutions: to make special, use white wine instead of broth, add 5 ml (1 tsp) of spicy basil or oregano.

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