Fisherman’s Stew

Fisherman's Stew

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This quick, economical and satisfyingfish dish will please any fish lover for lunch or a light supper
Servings: 4
Calories: 502


  • 6 tbsps olive oil
  • 2 large onions sliced
  • 1 red pepper seeded and sliced
  • 4 oz mushrooms sliced
  • 1 lb canned tomatoes
  • Pinch salt and pepper
  • Pinch dried thyme
  • 3/4 pint water
  • 2 lb white fish fillets skinned
  • 1/4 pint white wine
  • 2 tbsps chopped parsley


  • Heat the oil in a large saucepan and add the onions. Cook until beginning to look transluscent. Add the pepper and cook until the vegetables are softened.
  • Add the mushrooms and the tomatoes and bring the mixture to the boil.
  • Add thyme, salt, pepper and water and simmer for about 30 minutes.
  • Add the fish and wine and cook until the fish flakes easily, about 15 minutes. Stir in parsley.
  • To serve, place a piece of toasted French bread in the bottom of the soup bowl and spoon over the fish stew.
Calories: 502 kcal
Carbohydrates: 17 g
Protein: 49 g
Fat: 25g
Saturated Fat: 4 g
Cholesterol: 113 mg
Sodium: 280 mg
Potassium: 1283 mg
Fiber: 4 g
Sugar: 9 g
Vitamin A: 1345 IU
Vitamin C: 56 mg
Calcium: 85 mg
Iron: 3 mg
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