Cooking a flavorful fish soup stew with vegetables can be an enjoyable experience that offers a delicious and nutritious meal. Selecting the right recipe is crucial to achieve the perfect balance of flavors, textures, and freshness. Whether you prefer a hearty stew filled with chunks of fish and an array of vegetables, or a delicate soup with a light broth and tender fish, there are numerous recipes available to suit your taste buds. The key to creating an exceptional fish soup stew lies in choosing fresh ingredients, finding the right combination of spices, and employing the appropriate cooking techniques. This article will guide you through the essential steps and considerations when cooking fish soup stew with vegetables, ensuring you achieve a delectable and unforgettable dish.
Let's cook with our recipes!
CREAMY FISH STEW WITH COD (GERMAN FISCHEINTOPF)
Easy recipe for creamy fish stew with cod. Tender vegetables and potatoes simmer in flavorful broth and bite-sized cod pieces and heavy cream are added towards the end of the cooking time.
Provided by CraftBeering
Categories Cooking Tips and How Tos
Time 55m
Number Of Ingredients 15
Steps:
- Cut the cod fillet into bite-sized chunks. Place in a bowl, season generously with salt and pepper and squeeze the juice of half a lemon over the fish. Set aside.
- Dice the onion, then dice the potatoes (so they will cook faster). Chop the carrot, celery and zucchini and green beans.
- Over medium-high heat in a soup pot saute the onion in the butter and olive oil. When the onion is soft, add the rest of the veggies. Stir, cook for a couple of minutes and deglaze with the wine.
- After the wine has reduced by half, add the stock, stir, season with salt to taste, then bring to boil.
- Reduce the heat to medium, cover, allowing just a sliver of an opening for some steam to escape, and simmer for 15-20 minutes, or until the potatoes are soft.
- Stir in the heavy cream, add the cod, stir well, cover again and simmer for 8-10 minutes until the cod is cooked through and is tender and flakey. Squeeze the rest of the lemon juice over the stew, add parsley and/or dill, stir and serve.
Nutrition Facts : Calories 447 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 103 milligrams cholesterol, Fat 22 grams fat, Fiber 7 grams fiber, Protein 28 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 327 milligrams sodium, Sugar 11 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
FISH SOUP/STEW WITH VEGETABLES
Years ago, I adapted this recipe from a 1970s paperback Booth's (Pillsbury) Fish and Seafood Cookbook. It has always had rave reviews from tasters here. It's on the stove now and two of our past exchange students, who are visiting now, want to know why I never served it before. It's quick, easy, tasty and nourishing. We love the herbs, so I tend to use up to a full teaspoon of each.
Provided by Leggy Peggy
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- If necessary, thaw and/or skin fish. Then dice into 1/2-1 inch pieces. Set aside.
- In a dutch oven or very large skillet, fry bacon in heated oil until lightly browned.
- Add onion, bell peppers and celery, and fry until softened.
- Add water, potatoes, seasonings and fish.
- Cook for 15-20 minutes or until potatoes are tender.
- If your fish will cook very quickly, you can wait to add it with the tomato juice.
- Add tomato juice and heat through.
FISH CHOWDER WITH ROOT VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the bacon and butter in a medium Dutch oven or other heavy pot. Cook over medium-high heat, turning, until the bacon is crisp, 6 to 8 minutes. Remove to paper towels, leaving the drippings in the pot.
- Meanwhile, chop the celery and slice the scallions. Add the celery, rutabaga, potatoes, thyme and all but 2 tablespoons scallion greens to the pot. Season generously with salt and pepper. Cook, stirring, until the vegetables are well coated with the bacon drippings, 2 to 3 minutes.
- Pour in the clam juice and 3 cups water, cover and bring to a boil. Open the lid slightly and simmer until the vegetables are tender, about 15 minutes.
- Cut the fish into 1 1/2- to 2-inch chunks; add to the pot along with the half-and-half. Cover and simmer until the fish is just cooked through but not falling apart, about 2 minutes; season with salt and pepper.
- Divide the chowder among bowls; discard the thyme. Crumble the bacon and scatter over the soup along with the reserved scallion greens. Serve with crackers or rolls.
SEAFOOD STEW
Steps:
- Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.;
- Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1¿2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.
FISH SOUP WITH VEGETABLES
Provided by Pierre Franey
Categories appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat the oil in a kettle or a large saucepan over medium heat and add the onions, garlic, fennel, leeks and carrots. Cook, stirring often, over medium high heat until the mixture is wilted. Do not brown.
- Add the pepper flakes, saffron, thyme, bay leaf, fish broth, wine, crushed tomatoes, salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Add the potatoes. Bring to a simmer, cover closely, and cook or simmer for 10 minutes.
- Add the fish and the scallops. Check for seasoning. Simmer for 3 minutes; do not overcook. Add the cream, bring to a boil, remove from heat, add the basil and serve immediately with the croutons.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 10 grams, Carbohydrate 21 grams, Fat 19 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 980 milligrams, Sugar 6 grams, TransFat 0 grams
SIMPLE FISH STEW
This quick and healthy one-pot is packed with white fish fillets, king prawns, a rich tomato sauce and enough veg for 3 of your 5 a day
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan, add the fennel seeds, carrots, celery and garlic, and cook for 5 mins until starting to soften. Tip in the leeks, tomatoes and stock, season and bring to the boil, then cover and simmer for 15-20 mins until the vegetables are tender and the sauce has thickened and reduced slightly.
- Add the fish, scatter over the prawns and cook for 2 mins more until lightly cooked. Ladle into bowls and serve with a spoon.
Nutrition Facts : Calories 346 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 42 grams protein, Sodium 1.7 milligram of sodium
STEAMED FISH AND VEGETABLES
Everyone who tries this dish is amazed at how simple it is to prepare. Plus, it's tasty and low in fat.-Marilyn Newcomer, Menifee, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- Place fish on a 15x12-in. piece of heavy-duty foil. Add the vegetables and sprinkle with the lemon juice, parsley, lemon-pepper and dill. Fold foil over and fold in edges twice, forming a pouch. , Place on a baking sheet. Bake at 450° for 15-20 minutes or until vegetables are tender and fish flakes easily with a fork. Carefully open pouch and allow steam to escape.
Nutrition Facts :
ITALIAN FISH AND VEGETABLE STEW
With the nearly year-round availability of zucchini and cherry and grape tomatoes, this dish brings color and flavor to the table any time you'd like. Just be sure to choose a firm, light-flesh fish that will hold together when cooked.
Provided by Mindy Hermann, RDN
Categories Soup/Stew Fish Lemon Juice Vinegar Mustard Garlic Bell Pepper Zucchini Tomato Basil Oregano Wheat/Gluten-Free Dairy Free Dinner Quick and Healthy Quick & Easy Crohn's & Colitis Crohn's
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season fish with salt and pepper. Whisk lemon juice, vinegar, mustard, and 2 Tbsp. oil in a medium bowl. Add fish, toss to coat, and chill until ready to use.
- Cook polenta according to package directions.
- Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium-high. Cook garlic, stirring occasionally, until beginning to brown, about 2 minutes. Transfer garlic to a plate.
- Cook bell pepper in same skillet, stirring frequently, until beginning to brown and soften, about 3 minutes. Add zucchini, cover, and cook 3 minutes.
- Reduce heat to medium-low. Add tomatoes, garlic, fish and dressing, 1 Tbsp. slivered basil, and 1 tsp. chopped oregano; season with salt and pepper. Cover and simmer just until fish is cooked through, about 5 minutes. Discard garlic, if desired.
- Divide polenta among bowls. Arrange fish mixture over. Garnish with basil and oregano.
FISH AND VEGETABLE SOUP
Looking for a hearty dinner? Then check out this tasty fish and veggie soup made using Progresso® chicken broth, frozen vegetables.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- In 3-quart saucepan or Dutch oven, melt butter over medium heat. Add onion and garlic; cook and stir 2 to 3 minutes or just until garlic begins to brown.
- Stir in all remaining ingredients except fish. Heat to boiling. Reduce heat; cover and simmer 8 minutes.
- Add fish; cook uncovered 5 to 7 minutes, stirring occasionally, until fish flakes easily with fork and vegetables are tender.
Nutrition Facts : Calories 190, Carbohydrate 11 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 4 g, TransFat 0 g
SEXY FISH STEW
This simple fish and potato stew is great for you less-than-confident cooks, since your timing doesn't need to be that precise.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Melt butter in a large saucepan over medium-low heat. Cook and stir leek, shallots, and 1/2 teaspoon salt in the melted butter until softened, 10 to 15 minutes.
- Stir wine into leek mixture, increase heat to medium, and cook for 2 minutes. Add chicken broth and bring to a simmer.
- Mix fennel and potatoes into leek mixture and simmer, stirring occasionally, until potatoes are nearly tender, about 10 minutes. Season with salt, black pepper, and cayenne pepper. Add cream and stir to combine.
- Stir fish and tarragon into soup, cover and cook for 3 minutes. Stir gently, reduce heat to medium-low and cook until fish flakes easily with a fork, about 5 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 382.4 calories, Carbohydrate 29.6 g, Cholesterol 79.4 mg, Fat 13.9 g, Fiber 3.1 g, Protein 26.2 g, SaturatedFat 7.1 g, Sodium 735.9 mg, Sugar 4 g
SEAFOOD STEW WITH VEGETABLES
Provided by Pierre Franey
Categories dinner, lunch, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Cut ocean scallops into quarters; leave bay scallops whole. Sprinkle scallops, shrimp and oysters with a small amount of salt and pepper.
- Peel tomato and remove seeds. Cut into 1/4-inch cubes. There should be about 3/4 cup.
- Cut celery crosswise into thin pieces. There should be about 1/2 cup.
- Cut carrot crosswise into 1 1/2-inch lengths. Cut pieces lengthwise into very thin julienne strips. There should be about 1 cup.
- Cut leek into very thin julienne strips. There should be about 1/2 cup.
- Heat oil in skillet and add onion and garlic. Cook, stirring, until onion is wilted. Add celery, carrot and leek. Sprinkle with turmeric. Cook, stirring, about 2 minutes.
- Add wine and fish broth. Stir in tomato paste and ginger. Cook about 5 minutes.
- Add tomato and scallops and bring to boil. Cook about 1 minute and add oysters, in their liquor, and shrimp. Cook about 2 1/2 minutes. Stir in parsley and serve.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 1193 milligrams, Sugar 4 grams, TransFat 0 grams
Tips:
- Use a variety of fresh vegetables. This will give your soup a more flavorful and nutritious broth. Some good choices include carrots, celery, onions, potatoes, and tomatoes.
- Don't be afraid to experiment with different types of fish. You can use any type of fish you like, but some good choices include salmon, cod, tilapia, and halibut.
- Season your soup well. Salt, pepper, and garlic powder are all good choices. You can also add other herbs and spices to taste.
- Let your soup simmer for at least 30 minutes. This will allow the flavors to meld and develop.
- Serve your soup with a side of crusty bread or crackers. This will help to soak up the broth.
Conclusion:
Fish soup or stew is a delicious and healthy meal that is perfect for a cold winter day. By following these tips, you can make a fish soup that is packed with flavor and nutrition.
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