13 Elegant Fish Stew Recipes Using White Wine and Fresh Herbs

Fish stew can be a simple way to make dinner feel a bit more special.

These recipes use white wine and fresh herbs to add flavor without complicated steps.

You will find ideas that work with different types of fish and herbs you might already have.

Each one includes basic cooking times and serving suggestions to help you plan ahead.

Helpful Tips Before You Start

These tips will help you get clean flavors from the white wine and fresh herbs in every stew.

Choose a Dry White Wine

Select a crisp, dry bottle such as sauvignon blanc or pinot grigio. Avoid sweet or oaky wines that can clash with the fish.

Add Fresh Herbs in Stages

Toss sturdy herbs like thyme or bay leaves in early with the broth. Stir delicate ones like parsley or tarragon in at the end to keep their color and aroma bright.

Pick Firm Fish

Use thick fillets of cod, halibut, or sea bass that hold their shape. Cut them into even chunks so they cook at the same rate.

Reduce the Wine First

Pour in the wine after cooking the aromatics and let it bubble for two minutes. This step removes raw alcohol taste and builds a deeper base for the stew.

Classic French Cod Stew with Leeks and Tarragon

This French-inspired cod stew pairs flaky white fish with soft leeks in a light broth that gets its depth from white wine and a generous amount of fresh tarragon. It works well for a weeknight dinner when you want something a little refined without extra fuss.

The finished dish tastes clean and herbal. The wine keeps the broth bright while the tarragon adds a gentle anise note that complements the mild cod and sweet leeks.

Classic French Cod Stew with Leeks and Tarragon

Print Recipe Pin Recipe

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
• 3 medium leeks, white and light green parts only, thinly sliced
• 1/4 cup fresh tarragon leaves, chopped
• 1 cup dry white wine
• 3 cups fish stock
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the sliced leeks and minced garlic and cook for 5 minutes until the leeks soften.
• Pour in the white wine and let it simmer for 3 minutes to reduce slightly.
• Add the fish stock, salt, and pepper. Bring the mixture to a gentle simmer and cook for 10 minutes.
• Add the cod pieces to the pot. Cover and simmer for 6 to 8 minutes until the fish turns opaque and flakes easily.
• Remove the pot from the heat and stir in the chopped tarragon just before serving.

Notes

Add the tarragon only at the end so its flavor stays fresh and bright. If the broth tastes too light after cooking, a small pinch more salt brings out the wine and herb notes. Leftovers reheat gently on low heat; avoid boiling or the cod will turn tough. Serve with crusty bread to soak up the broth.

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

Saffron Salmon Stew with Fennel and Fresh Dill

This stew brings together saffron’s golden color and gentle earthiness with the clean flavor of salmon and the slight sweetness of fennel. Fresh dill adds a bright finish that keeps the dish light. It suits a quiet dinner at home or a small gathering when you want something elegant without much fuss. The broth stays clear and aromatic, while the salmon stays tender.

Saffron Salmon Stew with Fennel and Fresh Dill

Print Recipe Pin Recipe

Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 fennel bulb, thinly sliced
• 2 garlic cloves, minced
• 1/2 teaspoon saffron threads
• 1 cup dry white wine
• 3 cups fish stock
• 1 pound salmon fillet, cut into 1-inch pieces
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste
• Extra fresh dill for garnish

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and fennel and cook for 5 minutes until they soften.
• Stir in the garlic and saffron threads. Cook for 1 minute until the garlic smells fragrant.
• Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
• Add the fish stock, salt, and pepper. Bring the mixture to a gentle boil, then lower the heat and simmer for 10 minutes.
• Add the salmon pieces to the pot. Simmer for 5 minutes until the salmon is just cooked through and flakes easily.
• Remove the pot from the heat and stir in the chopped fresh dill. Taste and adjust seasoning if needed.
• Ladle the stew into bowls and top each serving with a little extra fresh dill.

Notes

Simmer the saffron in the wine for a minute before adding stock to release its full color and flavor. Add the salmon only at the end so it stays moist and does not break apart. Leftovers keep in the fridge for one day and reheat gently on low heat with a splash of stock to loosen the broth.

Course: Main Course
Cuisine: Mediterranean
Equipment: Large Pot, Wooden Spoon, Knife

Provençal Sea Bass Stew with Tomatoes and Herbes de Provence

This stew captures the sunny flavors of southern France with chunks of mild sea bass in a light tomato broth. White wine lifts the sauce while herbes de Provence and fresh herbs add an earthy aroma. It suits a simple weeknight meal or a relaxed weekend dinner with crusty bread.

The texture stays light, with the fish staying flaky and the broth remaining clear rather than heavy. Tomatoes give natural sweetness that balances the wine and herbs without needing extra sugar.

Provençal Sea Bass Stew with Tomatoes and Herbes de Provence

Print Recipe Pin Recipe

Course Main Course

Cuisine French

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife
• Wooden spoon

Ingredients

  

• 1.5 pounds sea bass fillets, cut into 2-inch chunks
• 1 cup dry white wine
• 4 medium tomatoes, diced
• 2 tablespoons herbes de Provence
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 2 cups fish stock
• 1/4 cup fresh parsley, chopped
• 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 cook for 1 minute more.
• Add the diced tomatoes and herbes de Provence. Cook for 3 minutes until the tomatoes begin to break down. Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
• Add the fish stock, salt, and pepper. Bring the mixture to a gentle simmer and cook for 10 minutes so the flavors combine.
• Gently place the sea bass chunks into the broth. Simmer for 6 to 8 minutes until the fish turns opaque and flakes easily. Remove the pot from the heat and stir in the fresh parsley just before serving.

Notes

Simmer the sea bass gently and avoid stirring too much after adding it so the pieces stay intact. If the broth tastes too sharp from the wine, a pinch more salt rounds it out. Leftovers reheat well the next day over low heat with a splash of water to loosen the sauce.

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

Portuguese Haddock Stew with Potatoes and Bay Leaves

This Portuguese haddock stew combines flaky white fish with tender potatoes in a light broth. White wine and bay leaves create a clean, aromatic base while fresh parsley adds brightness at the end. It suits cool evenings when you want something comforting but still light.

The dish comes together in one pot and works nicely for family dinners or small gatherings. Potatoes absorb the flavors during simmering, and the haddock stays delicate when added toward the end of cooking.

Portuguese Haddock Stew with Potatoes and Bay Leaves

Print Recipe Pin Recipe

Course Main Course

Cuisine Portuguese

Servings 4 people

Equipment

• Large pot
• Knife
• Cutting board

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 4 medium potatoes, peeled and cubed
• 3 bay leaves
• 1 cup dry white wine
• 1 pound haddock fillets, cut into chunks
• 2 cups fish broth
• Salt and black pepper to taste
• 1/4 cup fresh parsley, chopped

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion turns soft.
• Stir in the potatoes and bay leaves. Cook for two minutes while stirring.
• Pour in the white wine and let it simmer for three minutes to reduce slightly.
• Add the fish broth, season with salt and pepper, and bring to a gentle simmer. Cook until the potatoes are tender, about 15 minutes.
• Add the haddock chunks and simmer for five to seven minutes until the fish turns opaque and flakes easily.
• Remove the bay leaves, stir in the fresh parsley, and serve at once.

Notes

Use a dry white wine you would drink, as its flavor carries through the broth. Cut the potatoes into even cubes so they cook at the same rate. If the stew thickens too much, add a splash more broth when reheating. Leftovers keep in the refrigerator for two days and reheat gently on the stove without breaking up the fish.

Course: Main Course
Cuisine: Portuguese
Equipment: Large pot, Knife, Cutting board

Greek Branzino Stew with Olives and Thyme

This stew combines flaky branzino with briny olives and woodsy thyme in a light broth built on white wine. The result is a clean, Mediterranean-style dish that feels both comforting and refined.

It suits cool evenings when you want a fish dinner that still tastes fresh. The olives give bursts of salt while the thyme infuses the broth without overpowering the mild fish.

Greek Branzino Stew with Olives and Thyme

Print Recipe Pin Recipe

Course Main Course

Cuisine Greek

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 1 ½ pounds branzino fillets, cut into 2-inch pieces
• 1 cup pitted Kalamata olives
• 6 sprigs fresh thyme
• 1 cup dry white wine
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 can (14 ounces) diced tomatoes
• 2 cups fish broth
• Salt and black pepper
• 2 tablespoons chopped fresh parsley
• Lemon wedges

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
• Pour in the white wine and add the thyme sprigs. Simmer until the wine reduces by half, roughly 4 minutes.
• Add the diced tomatoes, fish broth, and Kalamata olives. Season with a pinch of salt and pepper. Bring the mixture to a gentle simmer and cook for 10 minutes to let the flavors blend.
• Add the branzino pieces to the pot. Cover and cook for 6 to 8 minutes until the fish turns opaque and flakes easily.
• Remove the thyme sprigs. Taste and adjust salt and pepper if needed. Ladle the stew into bowls and finish with chopped parsley and a squeeze of lemon.

Notes

Keep the fish pieces large so they hold their shape during the short simmer. Fresh thyme sprigs release more flavor than dried leaves, but pull them out before serving to avoid woody bits. Leftovers reheat gently on the stove with a splash of broth to loosen the sauce.

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

Italian Cioppino with Mixed Seafood and Basil

This cioppino combines tender pieces of mixed seafood in a light tomato broth that gets its depth from white wine and fresh basil. It suits a relaxed dinner with guests or a weekend meal when you want something elegant but straightforward to prepare. The finished stew has a bright, herbal note from the basil that lifts the rich seafood flavors.

The broth stays thin enough to highlight the seafood while the wine adds a clean acidity that pairs well with crusty bread on the side.

Italian Cioppino with Mixed Seafood and Basil

Print Recipe Pin Recipe

Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 cup dry white wine
• 1 can (28 oz) crushed tomatoes
• 2 cups fish stock
• 12 ounces firm white fish, cut into chunks
• 8 ounces shrimp, peeled and deveined
• 8 ounces mussels, scrubbed
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh basil, chopped
• Extra basil leaves for garnish

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 cook for 1 minute until fragrant.
• Pour in the white wine and let it simmer for 3 minutes to reduce slightly.
• Add the crushed tomatoes and fish stock. Season with salt and black pepper. Bring the mixture to a gentle boil, then lower the heat and simmer for 10 minutes.
• Add the white fish chunks and cook for 3 minutes.
• Add the shrimp and mussels. Cover the pot and cook for 5 minutes until the shrimp turn pink and the mussels open.
• Remove the pot from the heat. Stir in the chopped basil.

Notes

Serve the cioppino right after adding the basil so the herb stays bright. If the broth tastes too acidic, a pinch more salt at the end helps balance it. Leftovers keep in the fridge for one day and reheat gently on the stove without boiling the seafood again.

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

Mediterranean Swordfish Stew with Artichokes and Oregano

This stew pairs meaty swordfish with tender artichokes in a light broth that gets its flavor from white wine and fresh oregano. It suits a relaxed dinner when you want something elegant but not heavy, and the ingredients come together in one pot.

The finished dish tastes bright and herbal, with the wine adding a gentle acidity that balances the earthy artichokes. Swordfish holds its shape well during simmering, giving each bowl a satisfying texture.

Mediterranean Swordfish Stew with Artichokes and Oregano

Print Recipe Pin Recipe

Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 1 pound swordfish, cut into 1-inch chunks
• 1 can (14 ounces) artichoke hearts, drained and quartered
• 2 tablespoons fresh oregano, chopped
• 1 cup dry white wine
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (14 ounces) diced tomatoes
• 2 cups fish stock
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped

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 cook for 1 minute until fragrant.
• Pour in the white wine and let it simmer for 3 minutes to reduce slightly.
• Add the diced tomatoes, fish stock, artichoke hearts, oregano, salt, and pepper. Bring the mixture to a gentle boil.
• Lower the heat and simmer uncovered for 10 minutes so the flavors meld.
• Add the swordfish chunks to the pot. Cover and cook for 6 to 8 minutes until the fish turns opaque and flakes easily.
• Remove the pot from the heat and stir in the parsley before serving.

Notes

Taste the broth before adding the swordfish and adjust salt if your fish stock is already seasoned. Leftovers reheat well the next day over low heat with a splash of water to loosen the broth. If fresh oregano is unavailable, use 2 teaspoons dried oregano added with the tomatoes instead.

Course: Main Course
Cuisine: Mediterranean
Equipment: Large Pot, Knife, Cutting Board

White Wine Mussel and Cod Stew with Saffron Threads

This stew brings together briny mussels and tender cod in a light broth scented with saffron and white wine. Fresh herbs add brightness that keeps the dish tasting clean and balanced. It works well for a weeknight dinner when you want something a bit special without much fuss.

The texture stays light because the cod is added at the end and the mussels release their own juices into the broth. Saffron gives the liquid a golden color and a subtle floral note that pairs nicely with the herbs.

White Wine Mussel and Cod Stew with Saffron Threads

Print Recipe Pin Recipe

Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Large pot
• Knife
• Cutting board

Ingredients

  

• 2 pounds fresh mussels, cleaned and debearded
• 1 pound cod fillets, cut into 2-inch pieces
• 1 cup dry white wine
• 1/4 teaspoon saffron threads
• 2 tablespoons olive oil
• 1 shallot, finely chopped
• 3 garlic cloves, minced
• 2 cups fish stock
• 1 bay leaf
• 2 tablespoons fresh thyme leaves
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste
• Lemon wedges, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the shallot and garlic and cook for 2 minutes until softened.
• Pour in the white wine and add the saffron threads. Simmer for 3 minutes to reduce slightly and let the saffron bloom.
• Add the fish stock, bay leaf, and thyme leaves. Bring the mixture to a gentle simmer and cook for 5 minutes.
• Add the cleaned mussels to the pot. Cover and cook for 4 to 5 minutes until the mussels open.
• Gently place the cod pieces into the simmering broth. Cook for 4 minutes until the fish flakes easily with a fork.
• Season with salt and black pepper. Stir in the chopped parsley and remove the bay leaf.
• Ladle the stew into bowls and serve with lemon wedges on the side.

Notes

Clean the mussels right before cooking so they stay fresh. Add the cod only after the mussels have opened to avoid overcooking the fish. If the broth tastes too light, a quick extra minute of simmering before adding the cod will concentrate the saffron flavor without thickening the stew.

Course: Main Course
Cuisine: Mediterranean
Equipment: Large pot, Knife, Cutting board

Leek and Potato Salmon Stew with Chives and Cream

This stew brings together flaky salmon, soft potatoes, and sweet leeks in a light cream broth. White wine lifts the flavors while chives add a clean finish. It suits a weeknight meal when you want something comforting yet refined.

Serve it with crusty bread for sopping up the broth. The result is creamy without being heavy, with tender vegetables and gentle herb notes.

Leek and Potato Salmon Stew with Chives and Cream

Print Recipe Pin Recipe

Course Soup

Cuisine French

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 2 leeks, sliced
• 4 medium potatoes, diced
• 1/2 cup dry white wine
• 4 cups fish broth
• 1 pound salmon fillet, cut into chunks
• 1 cup heavy cream
• 1/4 cup chopped fresh chives
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the sliced leeks and cook until softened, about 5 minutes.
• Stir in the diced potatoes and cook for 2 minutes more.
• Pour in the white wine and let it simmer until mostly reduced.
• Add the fish broth, season with salt and pepper, and bring to a gentle boil. Reduce heat and simmer until the potatoes are tender, about 15 minutes.
• Add the salmon chunks and cook until just opaque, about 5 minutes.
• Stir in the heavy cream and heat through without boiling.
• Remove from heat and sprinkle with the chopped chives before serving.

Notes

Simmer the salmon gently so it stays in large flakes rather than breaking apart. If the broth thickens too much after adding cream, thin it with a splash of broth. Leftovers reheat well on low heat with a little extra broth to loosen the texture.

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

Fennel and Orange Halibut Stew with Parsley

This stew brings together the mild sweetness of fennel and the bright citrus lift of orange with tender halibut. White wine builds a light broth that feels elegant without being heavy. It suits a spring or early summer meal when you want something fresh but still comforting.

The result is a clear, fragrant broth with soft fennel slices and flaky fish. Fresh parsley stirred in at the end adds color and a clean herbal note that ties everything together.

Fennel and Orange Halibut Stew with Parsley

Print Recipe Pin Recipe

Course Soup

Cuisine Mediterranean

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 pound halibut fillets, cut into 2-inch chunks
• 1 large fennel bulb, thinly sliced
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup dry white wine
• Zest and juice of 1 orange
• 2 cups fish stock
• 2 tablespoons olive oil
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and fennel and cook for 5 minutes until the vegetables soften.
• Stir in the garlic and cook for 1 minute more.
• Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
• Add the fish stock, orange zest, and orange juice. Season with salt and pepper. Bring the mixture to a gentle simmer and cook for 10 minutes.
• Add the halibut chunks to the pot. Simmer for 5 to 7 minutes until the fish is opaque and flakes easily.
• Remove the pot from the heat and stir in the chopped parsley. Taste and adjust seasoning if needed before serving.

Notes

Use a firm, fresh halibut so the pieces stay intact during simmering. If the broth tastes too sharp from the orange, add a small pinch of sugar to balance it. Leftovers reheat gently on low heat; avoid boiling or the fish will break apart. Serve with crusty bread to soak up the broth.

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

Zucchini and Tomato Fish Stew with Fresh Mint

This stew brings together chunks of flaky fish with soft zucchini and bright tomatoes in a light broth. The white wine adds a gentle acidity while the fresh mint keeps the whole dish tasting clean and fresh.

It suits warm weather dinners or simple gatherings when you want something light yet satisfying. The result has tender vegetables, firm fish, and a clear herbal finish that feels balanced without being heavy.

Zucchini and Tomato Fish Stew with Fresh Mint

Print Recipe Pin Recipe

Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 1 pound white fish fillets, cut into 1-inch pieces
• 2 medium zucchinis, sliced into half-moons
• 4 ripe tomatoes, diced
• 1/2 cup dry white wine
• 1/4 cup fresh mint leaves, chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 cup fish stock
• Salt and pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion softens.
• Add the zucchini slices and diced tomatoes. Stir and cook for 5 minutes until the vegetables begin to soften.
• Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
• Add the fish stock, then season with salt and pepper. Bring the mixture to a gentle simmer.
• Place the fish pieces into the pot. Cover and cook for 6 to 8 minutes until the fish turns opaque and flakes easily.
• Remove the pot from the heat and stir in most of the chopped mint. Reserve a small amount for serving.

Notes

Add the mint only after the stew finishes cooking so its flavor stays bright. If the tomatoes are very juicy, you can reduce the fish stock by a quarter cup to keep the broth from becoming too thin. Leftovers reheat well the next day, though the zucchini softens further.

Course: Main Course
Cuisine: Mediterranean
Equipment: Large Pot, Knife, Cutting Board

Celery Root and Carrot Stew with Red Snapper and Tarragon

This stew brings together sweet carrots and earthy celery root in a light broth. White wine and fresh tarragon give it a clean, herbal finish that pairs well with the mild flakes of red snapper. It works nicely for a weeknight dinner or a simple meal with guests.

The texture stays hearty from the root vegetables yet light because the fish cooks gently at the end. The flavor stays bright and balanced without heavy cream or tomatoes.

Celery Root and Carrot Stew with Red Snapper and Tarragon

Print Recipe Pin Recipe

Course Main Course

Cuisine French

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 large celery root, peeled and cut into 1-inch cubes
• 4 medium carrots, peeled and sliced into rounds
• 1 cup dry white wine
• 4 cups fish broth
• 1.5 pounds red snapper fillets, cut into 2-inch pieces
• 1/4 cup fresh tarragon leaves, chopped
• Salt and black pepper

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 4 minutes.
• Stir in the garlic and cook for 1 minute more. Add the celery root and carrots. Cook for 5 minutes, stirring now and then.
• Pour in the white wine. Let it simmer until reduced by half, about 3 minutes.
• Add the fish broth. Bring the mixture to a gentle boil, then lower the heat and simmer until the vegetables are tender, 15 to 18 minutes.
• Season the red snapper pieces with salt and pepper. Add them to the pot and simmer until the fish turns opaque and flakes easily, 5 to 6 minutes.
• Remove the pot from the heat. Stir in the fresh tarragon. Taste and adjust salt and pepper as needed.

Notes

Simmer the fish just until it turns opaque to keep the texture tender. If the broth tastes too sharp after the wine reduces, add a splash more fish broth before adding the fish. Leftovers reheat gently on low heat with a little extra broth to loosen the stew.

Course: Main Course
Cuisine: French
Equipment: Large pot, Cutting board, Knife

Bouillabaisse-Style Seafood Stew with Shrimp and Thyme

This stew brings together tender shrimp and flaky white fish in a light broth scented with thyme and brightened by white wine. It works well for a weeknight dinner when you want something a bit special without much fuss. The result is a clean, savory flavor with soft seafood pieces and a gentle herbal note that feels both comforting and refined.

Bouillabaisse-Style Seafood Stew with Shrimp and Thyme

Print Recipe Pin Recipe

Course Soup

Cuisine French

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 1 pound large shrimp, peeled and deveined
• 1 pound white fish fillets, cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 fennel bulb, thinly sliced
• 1 cup dry white wine
• 4 cups fish stock
• 1 14-ounce can diced tomatoes
• 4 sprigs fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley, for garnish
• Lemon wedges, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and fennel and cook for 5 minutes until the vegetables soften.
• Pour in the white wine and let it simmer for 3 minutes to reduce slightly.
• Add the fish stock, diced tomatoes, thyme sprigs, salt, and pepper. Bring the mixture to a gentle boil, then lower the heat and simmer for 10 minutes.
• Add the white fish pieces and cook for 4 minutes. Then add the shrimp and continue cooking for 3 to 4 minutes until both the fish and shrimp turn opaque.
• Remove the thyme sprigs. Ladle the stew into bowls and top each serving with chopped parsley. Serve with lemon wedges on the side.

Notes

Use a firm white fish like cod or halibut so the pieces stay intact during simmering. If the broth tastes too acidic after adding the tomatoes, a small pinch of sugar balances it without changing the overall character. Leftovers reheat gently on the stove over low heat, but avoid boiling again or the shrimp will turn rubbery. Serve with crusty bread to soak up the broth.

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