Fish Stew With Ginger and Tomatoes Recipe

Name: Fish Stew with Ginger and Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 4 small (15 ounces, 443 g) red potatoes; 2 tablespoons olive oil; 3 tablespoons finely grated fresh ginger; 1 clove garlic, crushed; 1 can (14 to 16 ounces, 400 to 453 g) diced tomatoes; 1/2 teaspoon sugar; 1/2 teaspoon salt, or more to taste; 1/4 teaspoon black pepper, or more to taste; 1/4 teaspoon crushed red pepper; 3 cups (700 ml) chicken stock; 2 pounds (.90 kg) boneless firm-fleshed white fish, such as haddock, halibut, hake, flounder, pollock, whiting, or other local fish (it’s okay if the skin is still on); 2 tablespoons chopped fresh parsley

One spring at a friend's house on Cape Cod, I found a lot of fresh ginger in the fridge. My friend's husband had just stopped by the local fish market, so I combined the fish and ginger with a can of tomatoes to make a quick and easy spring stew. We absolutely loved the results.

The fresh ginger won't knock you over the head with its intensity in this stew. It adds warmth and its distinctive gingery flavor to the pot, but it's a fairly subtle flavor.

The fish is still the main star – which it should be, considering how expensive seafood is!

Fish Stew with Ginger and Tomatoes — Sheryl Julian

Because I live in New England, where firm-fleshed white fish rule the seafood case, I have my choice of halibut, haddock, hake, pollock, and more. Choose firm-fleshed white fish that’s local to your area, if possible, and not fished out; use guidelines from Monterey Bay Aquarium Seafood Watch to check your area.

There’s very little prep for this stew, except for grating the fresh ginger on the smallest holes of a box grater (a Microplane is terrific for this). Chicken stock adds more flavor to the dish, but use bottled or powdered clam broth, if you like; dilute it more than the directions say so the juice doesn’t overpower the soup.

The fish stew is wonderfully refreshing on the spring table, when we’re all looking for lighter fare and anything that doesn’t take too long to cook. It also makes a great dinner party main course if you need something easy and last-minute for guests.

More Nourishing Fish Stew Recipes

Fish Stew with Ginger and Tomatoes

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings 4 to 6 servings

Use a Microplane or the smallest, finest holes on your cheese grater to grate the ginger.

Ginger is juicier and less fibrous in spring, but you can use any fresh ginger you find.

As written, this recipe has you cook the potatoes and the sauce in separate pots so they cook at the same time, which gets dinner on the table sooner. If you'd prefer to cut down on the number of dirty pots instead, you can cook the potatoes and sauce in the same pot: Cook the potatoes first (in a steamer basket with some water in the bottom of the pot and the lid tightly on), then remove the potatoes, pour out the water, and make the sauce.

4 small (15 ounces, 443g) red potatoes
2 tablespoons olive oil
3 tablespoons finely grated fresh ginger
1 clove garlic, crushed
1 (14- to 16-ounce, 400- to 453-g) can diced tomatoes
1/2 teaspoon sugar
1/2 teaspoon salt, or more to taste
1/4 teaspoon black pepper, or more to taste
1/4 teaspoon crushed red pepper
3 cups (700ml) chicken stock
2 pounds (0.90kg) boneless firm-fleshed white fish, such as haddock, halibut, hake, flounder, pollock, whiting, or other local fish (it’s OK if the skin is still on)
2 tablespoons chopped fresh parsley

Prepare the potatoes:

Without peeling, slice the potatoes into 1/4-inch rounds. Steam them over boiling water in a vegetable steamer, tightly covered, for 10 minutes, or until tender. Set aside.

Sheryl Julian
Make the tomato sauce:

Meanwhile, In a Dutch oven or other large pot over medium heat, heat the oil and add the ginger, garlic, tomatoes and their liquid, sugar, salt, black pepper, and red pepper. Cook, stirring, for 3 minutes. Add the stock, bring to a boil, lower the heat, and simmer for 10 minutes, or until the flavors mellow.

Add the potatoes and return the sauce to a boil. Simmer 2 minutes.

Sheryl Julian
Add the fish:

Cut the fillets into 3-inch pieces. Add them to the sauce and press them down into the pan to submerge them in the liquid. Cover the pan and cook for 5 minutes, or until the fish is opaque and flakes easily with the tip of a knife.

Sheryl Julian
Serve:

Taste for seasoning and add more salt and black pepper, if you like. Sprinkle with parsley before serving.

Nutrition Facts (per serving)
302	Calories
7g	Fat
23g	Carbs
36g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	302
% Daily Value*
Total Fat 7g	9%
Saturated Fat 1g	6%
Cholesterol 103mg	34%
Sodium 837mg	36%
Total Carbohydrate 23g	8%
Dietary Fiber 3g	10%
Total Sugars 5g
Protein 36g
Vitamin C 21mg	106%
Calcium 60mg	5%
Iron 2mg	9%
Potassium 1227mg	26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.