Best 3 Tomato Fish Stew Recipes

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"Tomato fish stew" is a delicious and popular dish that combines the flavors of tomatoes, fish, and a variety of spices. It is a versatile dish that can be prepared with a variety of ingredients and cooking methods. Whether you prefer a classic tomato fish stew or a more unique variation, there is a recipe out there that is sure to satisfy your taste buds. In this article, we will provide you with a collection of the best tomato fish stew recipes, each with its own unique flavor and preparation method. From simple and easy-to-follow recipes to more complex and gourmet creations, you are sure to find a recipe that you will love.

Here are our top 3 tried and tested recipes!

SICILIAN FISH STEW WITH TOMATO AND PARSLEY



Sicilian Fish Stew with Tomato and Parsley image

Categories     Fish     Tomato     Stew     Quick & Easy     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

6 tablespoons olive oil
1 cup chopped onion
2 large garlic cloves, chopped
2/3 cup chopped fresh parsley
1 cup chopped tomato ( about 1 medium)
1 1/3 cups cold water
2/3 cup dry white wine
2 pounds mixed fish fillets (such as sea bass, shark, orange roughy, cod and snapper), cut into 2-inch pieces

Steps:

  • Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes. Add parsley and stir 2 minutes. Add tomato and cook 2 minutes longer. Add 1 1/3 cups cold water and dry white wine and simmer until fish is cooked through, about 10 minutes. Season stew to taste with salt and pepper. Ladle into bowls and serve.

TOMATO FISH STEW



Tomato Fish Stew image

Make and share this Tomato Fish Stew recipe from Food.com.

Provided by dicentra

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons vegetable oil
1 onion, finely chopped
1 green bell pepper, chopped
salt and black pepper
1 tablespoon tomato paste
1 teaspoon cayenne pepper
1 (14 1/2 ounce) can crushed tomatoes
1 1/2 lbs tilapia fillets

Steps:

  • In a medium Dutch oven, heat the oil over low heat. Add the onion and bell pepper, season with salt and black pepper and cook, stirring, until softened, about 10 minutes.
  • Stir in the tomato paste and cook for 1 minute. Stir in the cayenne and cook for 30 seconds.
  • Stir in the crushed tomatoes and 1 cup water, season with salt and black pepper, increase the heat to medium and cook until heated through, about 5 minutes.
  • Add the tilapia fillets one at a time and simmer until the fish is flaky and cooked through, about 10 minutes.

Nutrition Facts : Calories 278.1, Fat 10.2, SaturatedFat 2, Cholesterol 85.1, Sodium 258, Carbohydrate 12.4, Fiber 3.2, Sugar 2.4, Protein 36.7

TOMATO-RICH FISH STEW



Tomato-Rich Fish Stew image

The lycopene in tomatoes protects our brains against age-related decline. Fish's good fat has the same effect.

Provided by Jean Carper

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Yield 8

Number Of Ingredients 16

3 ½ ounces sun-dried tomatoes
2 tablespoons olive oil
1 large yellow onion, chopped
1 green bell pepper, chopped
2 (8 ounce) bottles clam juice
2 (14 ounce) cans diced tomatoes (no salt added)
1 cup dry red wine (or substitute broth or tomato juice)
4 garlic cloves, crushed
4 tablespoons fresh herbs (such as thyme, rosemary or basil)
2 bay leaves
½ cup kalamata olives, sliced
1 (15 ounce) can navy beans, drained and rinsed
1 pound firm fish (grouper, tilapia or tuna), cut in 2- to 3-inch chunks
2 teaspoons fennel seeds, lightly crushed
1 pinch Salt and pepper, to taste
½ cup grated Parmesan cheese

Steps:

  • In a pan, simmer sun-dried tomatoes in 1 1/2 cups water until very soft; discard water.
  • In a large pot, saute onion and green pepper in oil until softened.
  • In a food processor or blender, combine sun-dried tomatoes and 1 bottle clam juice until smooth; add to pot. Stir in remaining clam juice, diced tomatoes, wine, garlic, herbs, bay leaves and olives. Simmer 20 minutes.
  • Add beans, fish, fennel seeds, salt and pepper. Simmer until fish is done, about 10 minutes. Remove bay leaves. Ladle into bowls; sprinkle with cheese.

Nutrition Facts : Calories 280 calories, Carbohydrate 26 g, Cholesterol 26.5 mg, Fat 8.4 g, Fiber 6 g, Protein 20.3 g, SaturatedFat 1.9 g, Sodium 839.9 mg, Sugar 8.6 g

Tips:

  • Use fresh, ripe tomatoes: The quality of your tomatoes will greatly impact the flavor of your stew. Choose tomatoes that are bright red and free of blemishes.
  • Don't overcrowd the pot: If you add too much fish or vegetables to the pot, they won't cook evenly. Cook the fish and vegetables in batches if necessary.
  • Season the stew to taste: Add salt, pepper, and other spices to taste. You may also want to add a splash of lemon juice or vinegar to brighten the flavors.
  • Serve the stew with your favorite sides: Tomato fish stew is a versatile dish that can be served with a variety of sides. Some popular options include rice, pasta, mashed potatoes, or crusty bread.

Conclusion:

Tomato fish stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its simple ingredients and bold flavors, this stew is sure to please everyone at the table. So next time you're looking for a quick and tasty meal, give tomato fish stew a try. You won't be disappointed!

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