Creole Fish Stew – Simple and cozy comfort food to warm your soul
This creole fish stew is a simple family favorite dinner recipe. Perfect for when you want a lighter stew option that still delivers that rich satisfying flavor and quality of many stews. Fish stew is healthy too.
What to have with creole fish stew?
We usually will have creole fish stew with plain white rice and steamed broccoli. However, this dish also tastes great with this turmeric spiced rice pilaf as well.
How to make creole fish stew?
To make this stew, onions, celery and garlic are a must. Our family loves this recipe with lots of garlic, so we usually include about 4-5 cloves of garlic (and even season the stew with garlic salt!). I love this stew with a nice large russet potato peeled and cut. We have also sometimes thrown in chopped mushrooms and spinach if we happen to have them around and need to use them up. We love this recipe as is (and the kids devour it too!) but you could also add a dash of oregano, paprika, and cayenne pepper for added flavor, which are usually included in traditional creole seasoning.
You can use any type of boneless white fish fillet for this recipe. We typically use either tilapia, sole, or halibut. Once the fish has been added to the pot, I would spoon tomatoes and sauce over the fish and let simmer. The fish cooks very quickly – usually within 5-10 minutes depending on how thick the fillets are. You can serve right away after the fish becomes flaky and potatoes cooked or let this stew continue to simmer on low for 30-40 minutes after it is done.
How to store creole fish stew?
Creole fish stew can be stored in an airtight container in the fridge for up to 3 days. The flavors meld together and tastes even better the next day.
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Creole Fish Stew
Ingredients
- 1 tbsp canola oil
- 1 large russet potato peeled and chopped into 1 inch pieces
- 1 onion diced into 1/4 inch pieces
- 2-3 celery sticks diced into 1/2 inch pieces
- 4-5 cloves garlic minced
- 1 tsp salt
- 2 cans diced tomatoes (796 mL or 26.9 oz cans)
- 3-4 fillets white fish (such as tilapia, sole, halibut, cod)
- salt (or garlic salt) and pepper to taste
Instructions
- Heat a dutch oven over medium-high heat. Once hot, add oil, celery and onions. Cook onions and celery, stirring occasionally until soft. About 5-6 minutes.
- Add garlic, potato, and salt. Stir and cook for about 2-3 minutes.
- Add diced tomatoes and stir. Heat to a boil, then reduce heat to low and let simmer for about 20-25 minutes or until potatoes start to become soft.
- Add fish to the pot and cover the fish with tomatoes. Let simmer until fish becomes flaky. About 10 minutes.
