Fish Stew Southern Style
Dive into the comforting flavors of the South with this hearty Fish Stew Southern Style. Packed with tender white fish fillets and optional shrimp, this one-pot wonder bursts with the bold essence of Cajun seasoning, smoky paprika, and aromatic thyme. A savory medley of diced red potatoes, fresh vegetables, and crushed tomatoes creates a rich, flavorful broth, perfect for soaking up with crusty bread or pairing with steamed rice. Ready in just an hour, this soul-warming seafood stew is a perfect blend of simplicity and robust Southern charm, making it a weeknight favorite or a crowd-pleasing dish for gatherings. Don’t forget the fresh parsley garnish for a final pop of color and flavor!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 3 cups low-sodium chicken or vegetable broth
- 4 medium small red potatoes, diced
- 1 tablespoon Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon hot sauce (optional)
- 1 leaf bay leaf
- 1.5 pounds white fish fillets (such as cod, tilapia, or catfish), cut into 2-inch pieces
- 0.5 pounds shrimp, peeled and deveined (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, bell pepper, and celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the crushed tomatoes, chicken or vegetable broth, and diced red potatoes. Stir to combine.
Season the mixture with Cajun seasoning, paprika, dried thyme, hot sauce (if using), and the bay leaf. Bring to a boil, then reduce heat to a simmer.
Simmer uncovered for 20 minutes, or until the potatoes are tender.
Gently add the fish pieces and shrimp (if using) to the pot. Simmer for another 7-10 minutes, or until the fish is cooked through and flakes easily with a fork, and the shrimp are pink and opaque.
Taste and adjust seasoning with salt and pepper as needed.
Remove the bay leaf and discard. Serve the stew in bowls, garnished with fresh parsley.
Optional: Serve with crusty bread or steamed rice on the side.
Nutrition Facts
Calories |
1874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 783 mg | 261% | |
| Sodium | 6851 mg | 298% | |
| Total Carbohydrate | 173.0 g | 63% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 49.4 g | ||
| Protein | 219.4 g | 439% | |
| Vitamin D | 44.2 mcg | 221% | |
| Calcium | 624 mg | 48% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 8840 mg | 188% | |
*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.
