Fish and Potato Stew


A very simple fish stew with lots of taste. Can easily be increased in size to feed an army. Garnish with flat-leaf parsley and serve with some crusty bread or toast.

fish and potato stew on blue background
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hrs 5 mins
6 servings


  • 2 medium potatoes, peeled and coarsely chopped

  • 4 tablespoons olive oil

  • 1 medium onion, sliced

  • ½ cup pitted black olives

  • 3 cloves garlic, finely chopped

  • 1 (14.5 ounce) can Italian plum tomatoes, chopped

  • ½ cup white wine

  • ½ cup fish stock

  • 2 tablespoons tomato paste

  • salt and freshly ground black pepper to taste

  • 1 ¼ pounds whitefish fillets, skinned and deboned


  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.

  2. Heat oil in a skillet over medium heat; stir in onion, olives, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cooked potatoes, tomatoes, wine, fish stock, and tomato paste. Mix well and bring to a boil.

  3. Reduce heat to a simmer and cook for 5 minutes. Taste and season with salt and pepper.

  4. Add fish fillets. Mix carefully and simmer until fish flakes easily with a fork, about 4 minutes.

Nutrition Facts (per serving)

321 Calories
16g Fat
20g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 321
% Daily Value *
Total Fat 16g 21%
Saturated Fat 2g 12%
Cholesterol 57mg 19%
Sodium 360mg 16%
Total Carbohydrate 20g 7%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 21g
Vitamin C 23mg 117%
Calcium 81mg 6%
Iron 2mg 13%
Potassium 846mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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