Go Back
Quick One-Pot Fish Stew with Peas and Celery
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 celery stalks, sliced
  • 2 garlic cloves, minced
  • 4 cups fish or vegetable broth
  • 1 can (14 oz) diced tomatoes
  • 1 pound white fish fillets, cut into chunks
  • 1 cup frozen peas
  • 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 diced onion and sliced celery, then cook for 4 to 5 minutes until the onion turns soft.
  • Stir in the minced garlic and cook for 1 minute until it smells fragrant.
  • Pour in the broth and the diced tomatoes with their liquid. Bring the mixture to a gentle simmer and let it cook for 10 minutes.
  • Add the fish chunks to the pot. Simmer for 5 to 6 minutes until the fish turns opaque and flakes easily.
  • Stir in the frozen peas and cook for 2 more minutes until they are heated through.
  • Season with salt and black pepper to taste. Ladle the stew into bowls and sprinkle with the chopped parsley before serving.

Notes

Add the peas right at the end so they stay bright and slightly firm. If the broth tastes too light, a squeeze of lemon at the table can brighten it without changing the core ingredients. Leftovers keep well in the fridge for two days and reheat gently on the stove to avoid breaking up the fish.
Course: Soup
Cuisine: American
Equipment: Large Pot, Knife, Cutting Board