Tomato Saffron Fish Stew
Warm, comforting, and brimming with vibrant Mediterranean flavors, this Tomato Saffron Fish Stew is a one-pot wonder that’s as visually stunning as it is delicious. Tender white fish fillets are gently simmered in a fragrant broth infused with saffron, dry white wine, and bay leaves, while hearty potatoes and crushed tomatoes add richness and depth. The optional kick of red pepper flakes brings subtle heat, perfectly balanced by the zesty freshness of lemon wedges served on the side. Ready in just an hour, this elegant yet easy dish is perfect for weeknight dinners or impressing guests. Garnished with a sprinkle of fresh parsley, this gluten-free stew pairs beautifully with crusty bread to soak up every last drop of its flavor-packed broth.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 14-ounce can crushed tomatoes
- 3 cups fish or vegetable stock
- 1 cup dry white wine
- 0.25 teaspoons saffron threads
- 2 leaves bay leaves
- 0.25 teaspoons red pepper flakes (optional)
- 1.5 pounds white fish fillets (such as cod, halibut, or haddock), cut into 2-inch pieces
- 3 medium potatoes, peeled and diced
- 0.25 cup fresh parsley, chopped
- 1 medium lemon, cut into wedges (for serving)
- to taste salt
- to taste black pepper
Instructions
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Add the crushed tomatoes, fish or vegetable stock, white wine, saffron threads, bay leaves, and red pepper flakes (if using). Stir to combine and bring the mixture to a simmer.
Add the diced potatoes to the pot, cover, and let simmer for 15-20 minutes, or until the potatoes are tender.
Season the stew with salt and black pepper to taste. Gently nestle the fish pieces into the stew, making sure they are submerged in the liquid.
Reduce the heat to low and let the stew cook for 8-10 minutes, or until the fish is opaque and cooked through.
Remove the bay leaves from the pot and discard them.
Garnish the stew with fresh parsley. Serve hot with lemon wedges on the side for a bright, fresh kick.
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2136 mg | 93% | |
| Total Carbohydrate | 163.3 g | 59% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 28.4 g | ||
| Protein | 153.8 g | 308% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 541 mg | 42% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 6820 mg | 145% | |
*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.
