Fish Camp Stew Soup
Indulge in the comforting warmth of Fish Camp Stew Soup, a hearty and rustic dish brimming with fresh, wholesome ingredients. This one-pot wonder combines tender white fish fillets, like cod or haddock, with a medley of diced potatoes, carrots, celery, and onions, all simmered to perfection in a smoky, tomato-based broth lightly seasoned with paprika and thyme. Perfect for chilly evenings, this flavorful stew strikes the perfect balance of simplicity and depth, making it an approachable recipe for home cooks while packing a punch of savory satisfaction. Garnish with fresh parsley and a squeeze of lemon for a zesty finish that brightens every spoonful. Ready in just 50 minutes and serving up to four, this fish stew is a deliciously easy meal that brings coastal charm to your table!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 stalks, diced celery
- 1 large, diced carrot
- 3 cloves, minced garlic
- 2 medium, peeled and diced russet potatoes
- 1 14-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 0.5 teaspoons dried thyme
- 1 whole bay leaf
- 1 pound, cut into bite-sized pieces white fish fillets (such as cod or haddock)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons, chopped (optional for garnish) parsley
- 4 optional for serving lemon wedges
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the diced onion, celery, and carrot to the pot. Sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced potatoes, canned diced tomatoes (with juices), and tomato paste. Stir well to combine.
Pour in the vegetable broth, then add the smoked paprika, dried thyme, bay leaf, salt, and black pepper. Stir and bring the mixture to a gentle boil.
Reduce the heat to a simmer, cover the pot, and cook for 20-25 minutes or until the potatoes are tender.
Add the bite-sized pieces of fish fillets to the pot. Gently stir and simmer uncovered for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
Taste the soup and adjust seasoning if needed.
Remove the bay leaf and discard it.
Ladle the soup into bowls and garnish with chopped parsley, if using. Serve with lemon wedges on the side for a bright burst of flavor.
Nutrition Facts
Calories |
1513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 5467 mg | 238% | |
| Total Carbohydrate | 178.6 g | 65% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 40.6 g | ||
| Protein | 116.6 g | 233% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 480 mg | 37% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 6649 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
