Fish Stew with Ginger and Tomatoes

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.

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: 4 to 6 servings


  • 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


1 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.

2 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.

Fish Stew with Ginger and Tomatoes

3 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.

Fish Stew with Ginger and Tomatoes

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

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  • Gloria

    Great recipe! Simple ingredients and interesting flavors. I used cilantro instead of parsley because of what I had on hand. Made garlic bread to go with it.


  • Jenny

    Excellent flavor and easily adaptable! I didn’t have enough potatoes so augmented it with sliced radishes, amped nutritive value by adding baby greens (kale, spinach, chard, arugula) to use up remaining salad greens and used cilantro in place of parsley. I put in the recommended 3 tbsp of ginger and I think that makes the broth really yummy distinctive. Will make this again and again!


  • Jonny

    Made this for My girlfriend and two teenage sons.. there was not a single ounce left in the pot. It was amazing.. served ot with a crusty baguette. Pretty awesome


  • Trish

    Love this soup! Couldn’t find the fish listed so I used cod and threw in some fresh shrimp, it was delicious! Would double the recipe the next time as there was enough for me to have a bowl and a ladle full when I went back for seconds, the hubs had two bowls, so nothing leftover. This will be a much used recipe!

  • Supari

    Thanks for sharing this simple yet delicious recipe. I made it today with fresh tomatoes and a squeeze of lime.


  • Vanessa

    Just tried this last night and it was a success with myself and my husband! I did tweak the recipe a bit, I only used one tablespoon of ginger, and I added in twice as many peppers for a spicier soup. The fish I used was haddock. Everything turned out so tasty! I got to eat one bowl, husband ate the rest, hahaha. Thank you for this recipe!

  • Jenny

    This is absolutely gorgeous. I have made it a few times now. Delicious!


  • may

    This was delicious! Spicy and a little bit tangy. I didn’t have fresh ginger on hand but used pureed ginger and it was fine. Really easy recipe with simple ingredients you might already have on hand. This one’s a keeper!

  • Ginger

    Just made this, as is, except I only used 2 T. of ginger. We really enjoyed it, and it was easy to prepare. However it took 60 minutes from start of prep to putting it on the table. The actual cooking times in my recipe version (15 minutes) are more like 20 minutes, plus allowing time for the added stock to boil. Used tilapia and homemade stock as well. I’m estimating that it makes about 6-8 servings.

  • judith

    I just made this tonight with sea bass – delicious! I made quinoa and added it to each bowl just prior to serving. Not only is this easy to make, it’s something different.

  • Laura

    if I have to much can this be frozen for a later meal.
    thanks for the response. I live alone so I would really appreciate any suggestions

  • Julie

    Tried this over the weekend and it was a hit! Love the flavor from the ginger. I upped the crushed red pepper to 1/2 t for a little more spice, and cooked the potatoes right in the stew until just beginning to soften before adding the fish. Crusty bread on the side for dunking…heavenly! Will be making this again.

  • Ann Fleener

    I wonder how this would adapt in the Instant Pot! Looks delicious!

    • Emma Christensen

      Interesting idea! I haven’t done a lot of fish in the Instant Pot….yet. :) If you try it, let us know how it works out!

      • Ann Fleener

        I did try it! Put everything in the Instant Pot raw and cooked for 10 minutes with a quick release and whaa laah it was delicious! Next time I will add more potatoes, but the fish was just right.

  • :)

    Do you eat this as a stoup with bread? Or do you serve it over grains?

    • Emma Christensen

      I think either would be great! You could also certainly serve it on its own. Enjoy!

  • Michael

    Further to my previous comment, successfully made this tonight – big thumbs up!!
    Thanks for sharing.

  • Kristin

    Made this tonight. Way more than 4 portions, and pretty zesty without the red pepper. I did the full ginger, and it was plenty spicy for me. Good flavor, the ginger was not overpowering. Served with crusty bread for broth sopping, nothing else needed!

  • Mary Frances

    Yum yum yum! What a great recipe!!

  • Michael

    I will be making this later this week. I very much like the foundation of this recipe. The ginger adds some Asian flavours and I sincerely hope that you will not be offended if I also add a little red chilli, tumeric, spring onion and substitute coriander for the parsley.
    Mike from West Cork, Ireland

  • Sara @ Last Night's Feast

    This is so pretty! I love the way you cut the potatoes.