Fish Stew
A quick and comforting fish stew with a creamy broth, topped with crispy croutons and a drizzle of olive oil. Ready in about 20 minutes, perfect for a weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 28g
Ingredients
- 1 lb white fish fillets
- 2 tbsp olive oil
- 1 medium onion
- 2 cloves garlic
- 14.5 oz diced tomatoes
- ½ cup heavy cream
Instructions
- 1
Heat 1 tbsp olive oil in a pot over medium. Add 1 sliced onion and 2 minced garlic cloves; cook until soft, about 5 minutes.
- 2
Add 14.5 oz diced tomatoes with their juice and 1 cup water. Bring to a simmer, then cook for 5 minutes until slightly thickened.
- 3
Cut 1 lb white fish into chunks and add to the pot. Simmer gently until fish is opaque and flakes easily, about 5-7 minutes.
- 4
Stir in 1/2 cup heavy cream and season with salt and pepper. Cook 1 minute until warmed through.
- 5
Serve hot, drizzled with remaining 1 tbsp olive oil and topped with croutons.
Tools you’ll need
- pot
- knife
- cutting board
- wooden spoon
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