14 Simple White Fish Stew Recipes Using Mild Flaky Fish

White fish stews make a good choice for quick dinners when you want something light but filling. This list shares 14 recipes that all use mild flaky fish like cod or tilapia. Each one sticks to simple steps and ingredients most people keep on hand. You can swap in vegetables or seasonings you already have to fit what your family likes. These options work for busy weeknights or when you need an easy meal plan.

Helpful Tips Before You Start

These tips will help you handle mild flaky fish properly in simple stews.

Choose firm white fish

Cod, haddock, or pollock hold their shape best in broth. Cut the fillets into even two-inch pieces so they cook at the same rate.

Add the fish late

Fish turns tough if it simmers too long. Stir it in during the final five to eight minutes and cook just until it flakes easily.

Keep the broth light

Use fish stock, clam juice, or a mild vegetable base. Strong flavors like smoked sausage or heavy cream can cover the delicate taste of the fish.

Season after the fish goes in

Salt and acid can draw moisture from the fillets. Taste the stew once the fish is cooked, then adjust with lemon or a pinch of salt.

Classic Provençal White Fish Stew with Tomatoes and Olives

This stew highlights the bright, savory notes of southern France with tender pieces of white fish simmered in a tomato broth studded with olives. It comes together in one pot and works well for weeknight meals when you want something light but filling.

The fish stays flaky while the olives add a salty contrast and the tomatoes bring gentle sweetness. Fresh herbs tie everything together for a clean finish.

Classic Provençal White Fish Stew with Tomatoes and Olives

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Course Soup

Cuisine French

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 1 1/2 pounds cod fillets, cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup pitted green olives, halved
• 1/2 cup dry white wine
• 2 cups fish broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes until it softens.
• Stir in the garlic and thyme and cook for 1 minute until fragrant.
• Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
• Add the diced tomatoes, fish broth, olives, bay leaf, salt, and pepper. Bring the mixture to a gentle simmer.
• Place the cod pieces into the pot and cook for 5 to 7 minutes without stirring too much until the fish flakes easily.
• Remove the bay leaf and sprinkle the parsley over the stew before serving.

Notes

Simmer the broth gently after adding the fish so the pieces stay intact rather than breaking apart. If the olives taste very salty, rinse them first. Leftovers keep in the fridge for two days and reheat well on low heat with a splash of broth to loosen the texture.

Course: Soup
Cuisine: French
Equipment: Large Pot, Knife, Cutting Board

Thai Coconut Curry White Fish Stew with Lemongrass

This stew combines creamy coconut milk with the citrusy scent of lemongrass for a light yet satisfying meal. Mild white fish takes on the gentle curry flavors without overpowering them. It suits cool evenings or quick dinners when you want something fragrant but easy to prepare.

The broth stays silky, the fish turns tender, and the vegetables add a bit of crunch. A final hit of lime keeps the flavors bright and balanced.

Thai Coconut Curry White Fish Stew with Lemongrass

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Course Soup

Cuisine Thai

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 1 pound mild white fish fillets (such as cod or halibut), cut into 2-inch pieces
• 1 tablespoon vegetable oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 2 tablespoons Thai red curry paste
• 1 red bell pepper, sliced
• 1 can (14 ounces) coconut milk
• 1 tablespoon fish sauce
• Juice of 1 lime
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions

 

• Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook until the onion softens.
• Stir in the bruised lemongrass and Thai red curry paste. Cook for one minute until the paste becomes fragrant.
• Add the sliced red bell pepper and stir to coat it with the curry mixture.
• Pour in the coconut milk and fish sauce. Bring the mixture to a gentle simmer.
• Add the white fish pieces and cook for 5 to 7 minutes until the fish turns opaque and flakes easily.
• Remove the pot from the heat and stir in the lime juice. Ladle the stew over cooked rice and top with fresh cilantro.

Notes

Bruise the lemongrass well before adding it so the flavor releases into the broth. Add the fish only after the coconut milk simmers to keep the pieces from breaking apart. Leftovers reheat gently on the stove with a splash of water to loosen the sauce.

Course: Soup
Cuisine: Thai
Equipment: Large Pot, Knife, Cutting Board

Spanish Saffron Potato and Cod Stew

This stew brings together flaky cod and tender potatoes in a light broth flavored with saffron. The result is a simple one-pot meal that feels comforting without being heavy. It works well on cool evenings or when you want a seafood dinner that comes together with pantry staples.

The saffron adds a gentle floral note while the potatoes soak up the broth and give the stew body. Cod stays mild and breaks into soft pieces as it cooks. Serve it with crusty bread to soak up the broth.

Spanish Saffron Potato and Cod Stew

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Course Soup

Cuisine Spanish

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife
• Wooden spoon

Ingredients

  

• 1.5 pounds cod fillets, cut into 2-inch pieces
• 4 medium Yukon gold potatoes, peeled and diced
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• Pinch of saffron threads
• 4 cups fish stock
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until it softens.
• Stir in the minced garlic and smoked paprika. Cook for 1 minute until fragrant.
• Add the diced potatoes, fish stock, saffron threads, salt, and black pepper. Bring the mixture to a simmer.
• Cook uncovered for 15 minutes, stirring occasionally, until the potatoes are almost tender.
• Gently add the cod pieces to the pot. Simmer for 6 to 8 minutes until the fish turns opaque and flakes easily.
• Remove the pot from the heat. Stir in the chopped parsley.
• Ladle the stew into bowls and serve with lemon wedges on the side.

Notes

Simmer the potatoes just until tender before adding the cod so the fish does not overcook. If the broth tastes flat, a quick squeeze of lemon at the table brightens the saffron flavor. Leftovers keep in the fridge for two days and reheat gently on the stove with a splash of water to loosen the broth.

Course: Soup
Cuisine: Spanish
Equipment: Large pot, Cutting board, Knife, Wooden spoon

Indian-spiced Tomato and Chickpea White Fish Stew

This stew brings together mild white fish with a spiced tomato base and hearty chickpeas. It works well on busy weeknights when you want something warming but not heavy. The result is a lightly spiced broth with tender fish pieces and creamy chickpeas.

The flavor leans savory with warm notes from cumin and coriander. The fish stays flaky while the chickpeas add body to each bite.

Indian-spiced Tomato and Chickpea White Fish Stew

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Course Soup

Cuisine Indian

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Knife
• Cutting Board

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup vegetable broth
• 1 lb cod fillets, cut into 2-inch chunks
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped
• Lemon wedges, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 minutes until it softens.
• Stir in the garlic and ginger. Cook for 1 minute until fragrant.
• Add the cumin, coriander, turmeric, and chili powder. Stir for 30 seconds to toast the spices.
• Pour in the diced tomatoes and vegetable broth. Add the chickpeas, salt, and pepper. Bring the mixture to a simmer and cook for 8 minutes.
• Gently place the cod chunks into the simmering stew. Cover and cook for 6 to 8 minutes until the fish flakes easily with a fork.
• Remove the pot from the heat. Sprinkle the chopped cilantro over the stew before serving with lemon wedges on the side.

Notes

Simmer the stew gently after adding the fish to keep the chunks intact. If the broth tastes too thick, add a splash of water during the final simmer. Leftovers reheat well on the stovetop with a little extra broth to loosen the texture.

Course: Soup
Cuisine: Indian
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board

Mexican Chipotle Tomato White Fish Stew

This stew brings smoky heat from chipotle peppers balanced by bright tomatoes and tender white fish. It works well on busy weeknights when you want a filling meal without much effort. The broth stays light yet comforting, with mild flaky fish that soaks up the flavors.

Mexican Chipotle Tomato White Fish Stew

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds cod fillets, cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, finely chopped
• 1 (14-ounce) can fire-roasted diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped, for serving
• Lime wedges for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
• Add the chopped chipotle peppers, diced tomatoes with their juice, vegetable broth, cumin, and oregano. Season with salt and black pepper. Bring the mixture to a simmer and cook for 10 minutes to let the flavors blend.
• Gently add the cod pieces to the pot. Simmer for 5 to 7 minutes until the fish turns opaque and flakes easily with a fork.
• Remove the pot from the heat and stir in the lime juice. Ladle the stew into bowls and top each serving with chopped cilantro and a lime wedge.

Notes

Simmer the broth just long enough for the tomatoes to break down before adding the fish so the pieces stay intact. If the stew tastes too spicy, a squeeze of extra lime at the table helps mellow the chipotle without changing the texture. Leftovers reheat well on the stove over low heat with a splash of broth to loosen the consistency.

Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Cutting Board, Knife

Moroccan Harissa White Fish Stew with Lentils

This stew brings together mild white fish and lentils in a spiced tomato broth. Harissa paste gives it a warm kick that pairs well with the earthy lentils and tender fish pieces.

It works well on busy weeknights when you need a one-pot meal that feels filling. The texture stays light from the fish while the lentils add heartiness.

Moroccan Harissa White Fish Stew with Lentils

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Course Soup

Cuisine Moroccan

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 cup green lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 ounces) diced tomatoes
• 2 tablespoons harissa paste
• 1 teaspoon ground cumin
• 1 pound cod fillets, cut into 2-inch pieces
• Salt and black pepper to taste
• 2 tablespoons chopped fresh cilantro
• Lemon wedges for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens. Stir in the minced garlic and cook for 1 minute more.
• Add the rinsed lentils, vegetable broth, diced tomatoes, harissa paste, and ground cumin. Bring the mixture to a simmer, then cover and cook for 20 minutes until the lentils are tender.
• Gently place the cod pieces into the pot. Simmer uncovered for 5 to 7 minutes until the fish turns opaque and flakes easily with a fork.
• Taste and season with salt and black pepper. Ladle the stew into bowls and top with chopped cilantro. Serve with lemon wedges on the side.

Notes

Use a mild harissa if you prefer less heat, or add a second tablespoon at the end if you want more spice. The stew thickens as it sits, so add a splash of broth when reheating leftovers. It pairs well with crusty bread for dipping.

Course: Soup
Cuisine: Moroccan
Equipment: Large pot, Cutting board, Knife

Brazilian Coconut and Bell Pepper White Fish Stew

This stew brings together mild white fish and sweet bell peppers in a creamy coconut broth. It comes together in one pot and makes a light yet filling meal for busy weeknights or casual weekend dinners. The fish stays tender while the peppers soften just enough to add natural sweetness and color.

The finished dish has a gentle coconut flavor balanced by fresh lime and herbs. It works well when you want something comforting without heavy spices or long cooking times.

Brazilian Coconut and Bell Pepper White Fish Stew

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Course Main Course

Cuisine Brazilian

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 1.5 pounds mild flaky white fish (cod or tilapia), cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 2 bell peppers (1 red, 1 green), sliced
• 3 garlic cloves, minced
• 1 can (14 ounces) diced tomatoes, drained
• 1 can (13.5 ounces) coconut milk
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the sliced onion and cook for 3 minutes until it begins to soften.
• Add the sliced bell peppers and minced garlic. Cook for another 4 minutes, stirring occasionally, until the peppers start to soften.
• Stir in the drained diced tomatoes, salt, and black pepper. Cook for 2 minutes to let the flavors combine.
• Pour in the coconut milk and bring the mixture to a gentle simmer. Do not let it boil hard.
• Add the fish pieces to the pot. Spoon some of the broth over the top, cover, and simmer for 6 to 8 minutes until the fish flakes easily with a fork.
• Remove the pot from the heat. Stir in the lime juice and chopped cilantro just before serving.

Notes

Serve this stew over white rice so the broth soaks in nicely. If the coconut milk separates slightly during cooking, give the stew a gentle stir before adding the fish. Leftovers keep in the fridge for two days and reheat well on low heat with a splash of water to loosen the broth.

Course: Main Course
Cuisine: Brazilian
Equipment: Large pot, Wooden spoon, Knife, Cutting board

Italian White Bean and Kale White Fish Stew

This stew brings together creamy white beans, tender kale, and mild white fish in a simple one-pot meal. It works well for weeknight dinners when you want something filling yet light. The broth picks up flavor from garlic and herbs while the fish stays soft and flaky.

The texture balances the slight chew of kale with the creaminess of beans and the delicate fish. Italian seasoning keeps the taste familiar and comforting without extra steps.

Italian White Bean and Kale White Fish Stew

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 bunch kale, stems removed and leaves chopped
• 1 lb mild white fish fillets such as cod, cut into 2-inch pieces
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Lemon wedges, for serving
• Grated Parmesan cheese, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
• Add the drained cannellini beans, vegetable broth, dried oregano, salt, and black pepper. Bring the mixture to a simmer and cook for 10 minutes to let the flavors combine.
• Stir in the chopped kale and cook for 5 minutes until the leaves begin to wilt.
• Gently add the white fish pieces to the pot. Simmer for 6 to 8 minutes until the fish turns opaque and flakes easily with a fork.
• Remove the pot from the heat. Serve the stew in bowls with lemon wedges and grated Parmesan on the side.

Notes

Add the fish only after the kale has wilted so the pieces stay intact. Leftovers thicken as they sit, so stir in a splash of broth when reheating. Fresh kale gives the best texture, but frozen chopped kale can be added straight from the bag if needed.

Course: Soup
Cuisine: Italian
Equipment: Large Pot, Knife, Cutting Board

Vietnamese Ginger Lemongrass White Fish Stew

This Vietnamese ginger lemongrass white fish stew offers a light broth packed with fresh aromatics. The mild fish stays flaky and tender while the ginger and lemongrass create a bright, slightly spicy flavor that feels both comforting and refreshing.

It works well for weeknight dinners or casual gatherings when you want a simple one-pot meal. The clear broth keeps the focus on the fish and herbs without feeling heavy.

Vietnamese Ginger Lemongrass White Fish Stew

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Course Soup

Cuisine Vietnamese

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds mild white fish fillets such as cod or halibut, cut into large chunks
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 1 (3-inch) piece fresh ginger, peeled and thinly sliced
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 4 cups chicken or fish broth
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• Juice of 1 lime
• 2 tablespoons vegetable oil
• Fresh cilantro leaves, for garnish
• Sliced red chilies, for serving (optional)

Instructions

 

• Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, ginger, and lemongrass. Cook for 3 minutes until the onion softens and the mixture becomes fragrant.
• Pour in the broth. Stir in the fish sauce and sugar. Bring the liquid to a gentle simmer and cook for 10 minutes to infuse the flavors.
• Add the fish chunks to the simmering broth. Cook for 5 to 7 minutes until the fish turns opaque and flakes easily with a fork.
• Remove the pot from the heat. Stir in the lime juice. Discard the lemongrass pieces if desired.
• Ladle the stew into bowls. Top with fresh cilantro leaves and serve with sliced red chilies on the side.

Notes

Bruise the lemongrass well before adding it so the broth picks up more flavor without the pieces becoming too tough to eat around. Add the fish only after the broth has simmered to keep the texture flaky rather than broken up. Leftovers reheat gently on the stove over low heat with a splash of broth to loosen the consistency.

Course: Soup
Cuisine: Vietnamese
Equipment: Large Pot, Cutting Board, Knife

Cajun Tomato and Okra White Fish Stew

This Cajun Tomato and Okra White Fish Stew combines bold spices with the natural thickness that okra brings to a tomato broth. Mild white fish holds its shape while soaking up the flavors without overpowering them.

It suits cool evenings when you want something warming but still light. The stew comes together in one pot and pairs well with rice or crusty bread.

Cajun Tomato and Okra White Fish Stew

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Course Soup

Cuisine Cajun

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1.5 lbs cod fillets, cut into 2-inch pieces
• 1 lb fresh okra, trimmed and sliced into 1/2-inch rounds
• 1 (14 oz) can diced tomatoes
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tbsp Cajun seasoning
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, and celery. Cook for 5 minutes until the vegetables soften.
• Stir in the garlic and Cajun seasoning. Cook for 1 minute until fragrant.
• Pour in the diced tomatoes with their juice and the vegetable broth. Add the salt and black pepper. Bring the mixture to a simmer.
• Add the sliced okra. Simmer uncovered for 10 minutes, stirring occasionally, until the okra begins to soften.
• Gently place the cod pieces into the pot. Simmer for 6 to 8 minutes until the fish turns opaque and flakes easily.
• Remove the pot from the heat. Ladle the stew into bowls and top with chopped parsley. Serve with lemon wedges on the side.

Notes

Stir the okra only a few times during simmering to keep it from breaking down too much. If the broth tastes too spicy, add an extra squeeze of lemon at the table to balance the heat. Leftovers keep well in the fridge for two days and reheat gently on the stove without the fish falling apart.

Course: Soup
Cuisine: Cajun
Equipment: Large Pot, Cutting Board, Knife

Greek Lemon Oregano White Fish Stew with Potatoes

This stew combines mild white fish with soft potatoes in a light broth flavored with lemon and oregano. It suits cool evenings when you want a simple meal that feels fresh without much effort. The result is a clean, herbal taste with bright citrus notes and a gentle, flaky texture from the fish.

The potatoes give the broth a bit of body while the oregano adds an earthy note that balances the lemon. It works well as a weeknight option using basic pantry items and one main pot.

Greek Lemon Oregano White Fish Stew with Potatoes

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Course Soup

Cuisine Greek

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds cod fillets, cut into 2-inch pieces
• 4 medium Yukon Gold potatoes, peeled and diced
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/4 cup extra virgin olive oil
• Zest and juice of 2 lemons
• 2 tablespoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until it softens.
• Stir in the garlic and cook for 1 minute until fragrant.
• Add the potatoes, vegetable broth, oregano, salt, and black pepper. Bring the mixture to a simmer and cook for 15 minutes until the potatoes are tender.
• Add the cod pieces along with the lemon zest and juice. Simmer gently for 5 to 7 minutes until the fish turns opaque and flakes easily.
• Ladle the stew into bowls and top each serving with fresh parsley.

Notes

Use fresh lemon juice rather than bottled for the clearest flavor. The potatoes release starch as they simmer, which helps give the broth a light body without added thickeners. Leftovers store in the fridge for two days and reheat best over low heat to keep the fish intact.

Course: Soup
Cuisine: Greek
Equipment: Large Pot, Knife, Cutting Board

Peruvian Aji Amarillo White Fish Stew

This stew brings the bright, spicy notes of aji amarillo to mild white fish in a simple broth. Potatoes give it body while lime and cilantro add freshness at the end. It suits weeknight dinners when you want a change from plain baked fish.

The finished dish has tender fish pieces in a lightly spicy yellow broth. Corn adds a bit of sweetness that balances the heat.

Peruvian Aji Amarillo White Fish Stew

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Course Soup

Cuisine Peruvian

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 1 1/2 pounds cod fillets, cut into 2-inch pieces
• 3 tablespoons aji amarillo paste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 medium potatoes, peeled and cubed
• 4 cups fish broth
• 1 cup corn kernels
• 1/2 cup chopped fresh cilantro
• Juice of 2 limes
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.
• Stir in the garlic and aji amarillo paste. Cook for 1 minute until the paste smells fragrant.
• Add the potatoes and fish broth. Bring the mixture to a simmer and cook until the potatoes are almost tender, about 10 minutes.
• Add the cod pieces and corn kernels. Simmer gently until the fish flakes easily, about 6 to 8 minutes.
• Remove the pot from the heat. Stir in the cilantro and lime juice. Taste and add salt and pepper as needed.

Notes

Use fresh or frozen cod for the best texture. If the aji amarillo paste is very spicy, start with 2 tablespoons and add more after tasting. Leftovers reheat well on the stove with a splash of broth to loosen the consistency. Serve the stew over steamed rice to soak up the broth.

Course: Soup
Cuisine: Peruvian
Equipment: Large Pot, Knife, Cutting Board

Japanese Miso and Daikon White Fish Stew

This stew pairs the mild sweetness of daikon with the deep savoriness of miso for a light yet satisfying meal. It suits cool evenings when you want something simple to prepare but full of flavor. The fish remains flaky while the broth stays clear and balanced.

The recipe uses everyday ingredients that come together quickly in one pot. Daikon softens just enough to absorb the miso without losing its gentle crunch.

Japanese Miso and Daikon White Fish Stew

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Course Soup

Cuisine Japanese

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1 pound mild white fish fillets such as cod or halibut, cut into 2-inch pieces
• 1 medium daikon radish, peeled and cut into half-moons
• 3 tablespoons white miso paste
• 4 cups dashi broth
• 1 small onion, thinly sliced
• 2 carrots, sliced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon vegetable oil
• 2 green onions, sliced

Instructions

 

• Heat the vegetable oil in a large pot over medium heat. Add the onion, carrots, and ginger. Cook for 3 minutes until the onion softens.
• Add the daikon and dashi broth. Bring to a gentle simmer and cook for 10 minutes until the daikon begins to turn tender.
• Place the miso paste in a small bowl. Ladle in 1/2 cup of the hot broth and stir until smooth. Pour the mixture back into the pot and stir to combine.
• Add the fish pieces to the pot. Simmer gently for 5 minutes until the fish flakes easily with a fork.
• Remove the pot from the heat. Divide the stew among bowls and top with the sliced green onions.

Notes

Dissolve the miso fully before adding it to avoid clumps. If the broth tastes too strong, add a splash more dashi. Leftovers keep well in the fridge for two days. Reheat gently on the stove to keep the fish from breaking apart.

Course: Soup
Cuisine: Japanese
Equipment: Large Pot, Cutting Board, Knife

Portuguese-style White Fish Stew with Fennel and Saffron

This stew brings together mild white fish with the gentle anise flavor of fennel and the warm aroma of saffron. It works well for cool evenings when you want a light yet satisfying meal that comes together in one pot. The broth stays clear and fragrant, while the fish stays tender and flaky.

The saffron gives a subtle earthy note that pairs nicely with the sweetness of cooked fennel. Serve it with crusty bread to soak up the broth.

Portuguese-style White Fish Stew with Fennel and Saffron

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Course Main Course

Cuisine Portuguese

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife

Ingredients

  

• 1 1/2 pounds cod fillets, cut into 2-inch pieces
• 1 large fennel bulb, thinly sliced
• 1/4 teaspoon saffron threads
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 (14-ounce) can diced tomatoes
• 3 cups fish stock
• 1/2 cup dry white wine
• 2 tablespoons olive oil
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and sliced fennel. Cook for 5 minutes until the vegetables soften.
• Pour in the white wine and let it simmer for 2 minutes to reduce slightly. Stir in the diced tomatoes, fish stock, bay leaf, salt, and black pepper.
• Add the saffron threads and bring the mixture to a gentle simmer. Cook uncovered for 10 minutes to let the flavors blend.
• Add the cod pieces to the pot. Simmer gently for 6 to 8 minutes until the fish turns opaque and flakes easily with a fork.
• Remove the bay leaf and stir in the chopped parsley just before serving.

Notes

Steep the saffron in a small ladle of warm stock for a minute before adding it to deepen the color and aroma. Slice the fennel thinly so it softens without turning mushy. Leftovers reheat well on low heat, but add a splash of stock to loosen the broth if it thickens.

Course: Main Course
Cuisine: Portuguese
Equipment: Large pot, Wooden spoon, Knife