Quick Fisherman s Stew


How To Make Quick and Easy Fish Stew

Video taken from the channel: Ali in the Valley


Fisherman’s Pie Cod & Spinach Casserole topped with Potato Crust

Video taken from the channel: Food Wishes


Tuscan Fish Stew Food Wishes

Video taken from the channel: Food Wishes


Hungarian Fisherman’s Soup (Halászlé)

Video taken from the channel: Kitchen Paprikash


Quick & Easy Fish Stew

Video taken from the channel: Simply Recipes


How To Make A Fisherman’s Stew

Video taken from the channel: Pretty Good Cooking


5-Minute Fisherman’s Stew Food Wishes

Video taken from the channel: Food Wishes

In large saucepan or Dutch oven, bring water to a boil over high heat. Once boiling add fish and garlic. Cover and reduce heat to low and simmer for 15 minutes or until fish. Ingredients 6 tablespoons extra virgin olive oil 1 medium onion, chopped (about 1 1/2 cups) 3 large garlic cloves, minced 2/3 cup fresh parsley, chopped 1 1/2. Quick Fisherman’s Stew Image by: Quick Fisherman’s Stew Author: Canadian Living Quick Fisherman’s Stew Jul 10, 2006.

By: The Canadian Living Test Kitchen. Share. An economical bag of frozen mixed seafood is the star of this simple. Bring to a boil; reduce the heat and simmer, covered, for 25 minutes. Meanwhile, while the stew is simmering, toss the fish with the remaining 2 tablespoons oil and remaining 3/4 teaspoon salt.

Easy 20-Minutes Fish Stew cooked in a delicious, rich and fragrant broth. This Brazilian inspired fish stew (moqueca) is paired with rice and topped with fresh cilantro! Growing up in Brazil, Fish Stew (known as Moqueca) was always a hot item on the menu. Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion, celery and carrot with 1/2 teaspoon salt.

Cook, stirring, until the onion is tende. Heat oil in a Dutch oven over medium high heat. Add onion, celery and chili powder, sauté 3 minutes or until tender.

Stir in the corn, Worcestershire sauce, diced. Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook. Start with a layer of potatoes, followed by a layer of onions and garlic, followed by a layer of fish.

Top the fish with roughly a third of the salt, a third of the chile flakes and 1 bay. Heat 1 tbsp of the garlic butter in a saucepan and gently cook the onion for about 5 mins until soft. Tip in the chopped plum tomatoes and any juice from the can, the balsamic vinegar and chilli flakes.

Crumble over the stock cube, add the peppers and potatoes. Season, then simmer for about 15 mins until the potatoes are just tender.

List of related literature:

Seafood stocks need only 1 hour to develop maximum flavor, but chicken and beef welcome several hours or even a full day of slow, low simmering.

“The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico” by Cheryl Jamison, Bill Jamison
from The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico
by Cheryl Jamison, Bill Jamison
Harvard Common Press, 1995

In an extra large loosely covered soup pot boil all meats in water to cover, seasoned to taste with salt, garlic, and pepper for about 3 hours or until meat falls from bone.

“Pirate's Pantry: Treasured Recipes of Southwest Louisiana” by Junior League of Lake Charles, Louisiana
from Pirate’s Pantry: Treasured Recipes of Southwest Louisiana
by Junior League of Lake Charles, Louisiana
Pelican Publishing,

Place all the ingredients for the stock in the stew pot and boil for 30 minutes; while it is cooking you can use it as a medium for cooking the shellfish and crustaceans.

“Provincetown Seafood Cookbook” by Howard Mitcham
from Provincetown Seafood Cookbook
by Howard Mitcham
Seven Stories Press, 2018

Combine the fish trimmings, chopped onions, bay leaf, 1 teaspoon of salt and the 6 cups of water in a heavy 3to 4-quart enameled or stainlesssteel casserole.

“Romanian Cookbook” by Community Center Romanian, Romanian Community Center of Sacramento
from Romanian Cookbook
by Community Center Romanian, Romanian Community Center of Sacramento
Reflection Pub., 2010

Stew: Simmered slowly for several hours in a tightly covered pot, stew is known for yielding melt-in-your-mouth tender meat.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Add several peppercorns, cloves, and allspice grains and 1/2-1 bay leaf plus the standard portion of soup greens (minus Savoy cabbage) and simmer another 1-1/2 hrs. or until meat easily comes away from bone.

“Polish Heritage Cookery” by Robert Strybel, Maria Strybel
from Polish Heritage Cookery
by Robert Strybel, Maria Strybel
Hippocrene Books, 2005

Place the washed meats in a large pot, add a drop of water or stock, season with salt and ground pepper, and boil for 30 minutes or until tender.

“Stirring the Pot: A History of African Cuisine” by James C. McCann
from Stirring the Pot: A History of African Cuisine
by James C. McCann
Ohio University Press, 2009

Add the leeks, onions, carrots, squash, cabbage, and mushrooms to the stock and bring to a boil.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Add a cut-up beef kidney, cook and stir a few minutes, then add 1-1/2 C of strong beer and a Bouquet Garni and correct the seasoning with pepper and salt and a little nutmeg.

“Unmentionable Cuisine” by Calvin W. Schwabe
from Unmentionable Cuisine
by Calvin W. Schwabe
University Press of Virginia, 1988

FOR THE VEGETABLES: While broth settles, rinse out stockpot and add 4 quarts water, potatoes, and salt; bring to boil over high heat and cook for 7 minutes.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • you are using Poseidon and Neptune too much in seafood dishes…… You still have Davy Jones, Aquaman, Neymor, Captain Cook and many other Pirates!

  • Just made this dish today. It was delish. I had to use dry herbs instead since my store doesnt have the fresh variety. Also used roma tomatoes because, who would want to spend $8 for 3 cups of the cherry ones?

  • I wasn’t raised by an ocean so we didn’t eat seafood. While living in Spain I fell in love with seafood Paella and wanted to learn how to make it.
    A kind Spanish lady went to the market then later we commenced cooking.

    After dropping in very small crabs into hot olive oil, my jaw dropped as I watched them scrabbling for a cool spot. A thud hit my stomach but I got through.
    She added small clams and as she had to run to her apartment for something, she said, “The clams open up to cool down and after they open they’re cooked.”

    OMG! These are also ALIVE, I thought with a shudder, and will die a slow death? I felt so sick in my stomach I left the kitchen unable to watch the clams open.
    So, setting on my bed feeling faint (no joke) it dawned on me that I didn’t know how long it would take them to open! Gads!
    When the lady returned we went to the kitchen. The clams were open and she said, “You did a great job cooking these clams.”
    If she only knew! Lol!

  • Chef John, it is like you went to the culinary school of cooking in Ireland. Easy graduate program, this is the only recipe they teach as it is all you will need,lol, I can say that, I’m Irish

  • Lol, yes I had no fish stock and can’t get clam juice here in New Zealand. I substituted water and Asian fish sauce. Delicious! Thanks.

  • Does the white wine stop the sauteing because of the temperature difference, or because it is wine? (some sort of chemistry or conductivity thing?)

  • Wow, almost speechless how good this recipe is!!! Wife made this tonight and it is now one of our favorites. Will definitely be making this one on a regular basis. Very satisfying and delicious!!!

  • Johns recipes are great, he has a very mellow voice, he could make a living doing audio books, or those relaxing tapes that people with insomnia listen to.

  • Many, many thanks Chef John for a great recipe that perfectly fits a no or low carbohydrate diet, and, I think, if under 20 grams that very lovely looking piece of bread would not only be absolutely fine but a nice balance for ending a day of no carbs. FYI, 20 grams or lower is no or very low carbs and 100 grams and under is low carb.
    A final note, an epiphany in food, especially taste and especially subtleties in flavors came about, surprisingly, when I practiced fasting, a committed fasting that is; 3-10 days of 500 calories or less, and a few rounds of 2.5 days of no-calories. An eye-opening exercise is a significant understatement. And now, very low carb for 6 months, 20 grams or less, is another eye-opening exercise. Regardless of the health benefits or ‘politics’ of these practices, I would highly recommend serious food warriors to research and try each (within reason and health, of course) and see what you think about food after challenging yourself in these ways.

  • Fuck you on two levels. One, for using a critically endangered fish and then stating that the VERY REASON YOU WANT TO USE IT I BECAUSE IT IS SO ENDANGERED. And for saying that this will only take 5 minutes.


  • I fish for cod all the time Bodega bay Ca. Fish fry is fine but this & your brandad which I prepped this morning both look & sound so very very good. Thank you. Pork belly is next.

  • nope…. wrong very wrong….. stop bastardising english dishes….. fishermans pie is cod, smoked haddock and prawns… no spinich no cayenne

  • I usually listen to The Wise Man, but I’m just too old/Midwestern/”never grew up knowing what a fishmonger is” to be able to develop/appreciate eating tentacles, or something looking like it might’ve been coughed up by a two-pack-a-day Camel cigarette smoker (i.e. raw oysters/mussels/clams). Good news! That’s MORE for the rest of you; you can have my portion. Chef John, I recommend your channel often and with enthusiasm. Your recipes are reliably DE-licious, and your humor…dry, with a twist.

  • A Fantastic dish with flavors to die for thanks Chef John for so many wonderful professional recipes I rank you right up with Thomas Keller Julia Childs James Beard, as a unique the best US digital media Chef ever. So so many good dishes that always just work. Your Pasta con le Sarde has become one of our passions a standard meal that we always look forward to eating We have tried dozens of other versions but yours is the best! Many other examples of classic, great flavor simple recipes with creative ingredients. After one attempt I expect Tuscan Fish Stew to become a standard repeat meal as well.

  • More than usual the framing of the final shots make it look like Chef served the viewer a meal and then goes ahead to eat from it himself while you have to sit on your own hands and are forced to watch!

  • Didn’t know that sea bass may be endangered. That being said, the farmed sea bass is abundant here in Greece, and is also affordable. So yes, we’ll try this recipe with some of this:) Thanx Chef!

  • I remember a story about a Brazilian writer who went to a fishermen bar, near a fishing village in Rio. He later recounted that you could get any meat in that bar, except for fish. So I would rename that Definitely not fishermen stew. Still looks delicious though.

  • “…if you’re still allowed to eat it…” at 6:00

    How’d you know I was watching!? I’ll eat it anyway… after soaking it in the bowl first:)

  • Also the spuds always get wetter than they start out cos of the steam I guess so make the potaote slightly dryer than you want it to turn out otherwise it can get sloppy

  • My favorite cooking channel on youtube. I always look forward to new videos. I like re-watching old ones too. Keep doing what you do.

  • I am eagerly awaiting fall, “soup season!” My husband has recently taken to baking fresh bread every couple of days. What a winning combination that will be!

  • I can’t understand what he’s calling the first thing he chops up. It looks like a root with dill leaves up top. I just can’t understand. ��

  • phil and crew, i really wanna see you fine people try velveting meat, its a simple marinade that mimics chinese takeout style meat for stir fries. there are a ton of guides online in text/video form and i want to see how you like it.

  • I wish time dilation worked for all my food prep and other activities, where a five minute stew takes probably fifteen minutes to make. But then I am the tachyon of my kitchen physics, like Chef John.

  • Did you know that it’s a federal law that when you drink Bulleit Bourbon you are required to bite the cork out of the bottle like a cowboy? I don’t know the rules if it’s been transferred to a decanter.

  • “They don’t have to enjoy it.”
    John is so based.
    Dare I say, bouillabaissed?

    I’m not even going to apologize for that one, but I will see myself out.

  • Also, anyone interested, you can buy cod loins instead of the fillets for a dollar more a pound, and you will basically have a good even height layer because they are all almost the same size, and do not taper off at one end like a beef or pork tenderloin, and the taste is even better, the texture of the fish is better in the loin also.

  • So good. Have enjoyed this multiple times following the recipe exactly. If you like fish…and great food…you are in good company.

  • Wonderfull my father used to make this often but used different types of sea fish, he brought back paprika from Hungary on his trips over from South Africa. i still battle to get Hungarian paprika here but i do ask friends going to Europe to bring some back and have been fairly lucky to get small quantities.
    i was in Hungary in 1991 and had this on the boat trip on the Danube,i used quite a bit of the dried cherry pepper in my soup despite my aunts warning. Lets just say my sinuses were cleared. Thank you for the wonderfull memories best wishes from Port Elizabeth South Africa

  • Plz atlist display the sub titele.. because we not understand full English…if you put sub title atly we can see the title and we will make

  • I made this with Wahoo (Ono) fish that my boyfriend caught in Mexico. Made it exactly like Chef John did step by step and we enjoyed it very much. Very hearty with a whack of French bread toasted with butter and garlic to soak up the broth.

  • Actually I do have shrimp stock in my freezer.:-) LOVE the simplicity of this elegant dish! Might have to pour it over angel hair and garnish with Pecorino Romano…

  • Where I live, now it is corona lockdown is going on there is scarcity of sea foods. I haven’t seen a fresh fish for a month…and this video is making me crazy ��������������

  • I think Chef Joh was referring to a limerick that started out with “there was girl name Florence…’.
    I need some help with this, please!

  • And what do you do if you live in Kansas and clams and muscles in the shell aren’t available? I assume just substitute the best we can?

  • I miss the days of cheap seafood. When I was a kid this would cost like $5 (i grew up in a fishing town) but now all that seafood will cost $5 and a kidney

  • This looks delicious! I love all the ingredients. But, am I the only person who hates spinach stems? I think it is the texture. Takes me forever to cook spinach because I cut off all the stems. ��

  • Basically just mussels marinara with some extra seafood. But I’m glad you did this just to show how easy it is. And yes it’s delicious.

    I’ll stick with just the mussels so I can slurp up the broth. The kids love it too.

  • Im so glad I found this video. I had planted a cherry tomato previously and it I did so well that it yielded more than I can eat by myself. I decided to stew them with broth to make some kind of sauce and had the same issue of tough skin, fibers and seeds but I never thought to strain it haha. Now I know better.

  • I enjoy your recipes a lot to be honest. Bread especially. It is though a shame that you use Allrecipes as they don’t appear to let you turn off their data tracking and snooping technologies which I think is against EU law. I read up on them and apparently they follow you after you’ve left the website and lock on to apps to see what else you are up to. A price too big to pay for me sadly. If you post them anywhere more fair at any stage then please let us all know.

  • Great recipe Chef John:) I always make this dish for the Italian Christmas Eve tradition of the feast of the seven fishes. Your 100% right cherry tomatoes are just perfect in this recipe as their sweetness really adds something delicious. The flavours of the halibut and shrimp along with the basil, Italian parsley and oregano is out of this world amazing! Plus dipping bread into the broth really is so scrumptious ������

  • I made this for dinner last night and added a tsp of tomato paste while the sauce simmered before adding the fish. Holy cow this recipe is amazing!

  • My mother made this. Not exactly this but very similar. I have improved it in a couple of ways. I always put some dry vermouth in the white sauce, and also shrimps, scallops, and crab if I can afford it with the cod or other one syllable white fish. This dish always impresses. It is so damn delicious.

  • I made this recipe the other night, and it was soooooo good! It’s amazing how good the clam juice/cherry tomato soup base is. The only thing I did differently was add some canned Cento tomatoes to thicken it a bit, and essentially add more volume because I had more people eating. This is definitely going to be a staple recipe at my house.

  • I like this recipe, I use pastry at the base of the dish, and some black olives, If i won’t be able to find cod i use tined tuna fish. Thanks a lot.

  • This is Italian, so Neptune is a better choice. Neptune comes directly from the Etruscan sea diet Nethuns. In so far as Tuscany is named after the Etruscans, it is more appropriate than Poseidon.

    If you don’t care about authenticity, try this with some mushrooms as well for some yummy umami

  • Chef John, why doesn’t any chef remove the tail from shrimp? I understand if it’s in a shrimp cocktail, but in a stew I would like the tail removed.

  • Hey now! I know Chef John doesn’t do product placement, but I spotted my hometown Bar Harbor clam juice in the corner there. Rock on, chef John.

  • this sounds just like my aunts fish stew recipe. I can’t wait to try it. She passed it down to my mom but my mom never made it. My mom took the recipe with her to heaven. I hope this is the one!

  • And as alwaaaaaaays, another great video recipe.

    Chef John makes this all look so easy because he has been cooking for a very long time and has fantastic skills and technique.

    But, be cautious. It is exceptionally easy to completely overcook seafood, especially halibut and/or shrimp when using the poaching method. Overcooked, poached shrimp are very tough and rubbery with little to no flavor whatsoever. Needless to say, it would be very disappointing, to say the least, to turn your beautiful $25/lb halibut and gorgeous shrimp into little more than rubber erasers.

    So, here’s a pro hack.

    Pan sear the fish and the shrimp in a screaming hot pan (separately from one another) with some high smoke point oil such as EV olive oil or avocado oil. Do not cook the halibut all the way through. Sear only long enough to put some color on the fish. Add the seared fish to the hot broth straight from the pan and let the residual heat from the broth finish cooking the fish.

    Depending on their size, the shrimp could prove to be difficult to sear without cooking all the way. The smaller the shrimp, the more difficult this will be. But, if you have good, large shrimp, sear them to just short of done like the halibut and add them to the broth just prior to service. Otherwise, finish the shrimp in the pan and add to the broth just prior to service.

    The pan sear on the seafood will add a beautiful, rich, nutty flavor to the dish that will be simply gorgeous.


  • Actually, John, although it is in a broth, overcooked seafood can become dried up and rubbery, not because it has lost water (after all, the liquid released is liquefied blood proteins interspersed in the flesh), but because it becomes denatured by the heat, which is natural but, if overcook, can become too stiff.

  • If you don’t want to drive sea bass to extension, you can also do this with salmon. That said, I don’t think there’s enough pepper in this. I don’t understand how you can have soup without black pepper. I’m fairly certain it’s against some law

  • I don’t have fish stock? PFFT! Always. Make a big batch every year and freeze it. Use sea bass and lingcod bones from fish I caught. Usually a few hours after I get off the boat so they are uber fresh.

  • I plan to adapt this to keto using mashed cauliflower and for some reason grated parmesan cheese is calling me. I might get lazy and use frozen spinach too, careful to include a shower of citrus


  • Great recipe! Made it Friday during Lent with a pound of various seafood pack from Whole Foods (one of their frozen packs), and it was so good. The seafood was the star of the show, and the sauce played a great background note. Thanks.

  • Want to make this using/substituting chef’s recipe for Potatoes Romanoff for the potato topping. Adds a day to making the dish but think it will work

  • Yea, I’m sure I’m not the first to mention this butI LOVE your videos and instruction but you have an opportunity to talk about sustainable seafood and educate a bunch of folks that love food, cooking and are more likely to be receptive to a message about sustainability. Lots of good alternatives to sea bass, blue fin, etc. Would be another great story you can tell in your videos. Resources at http://www.seafoodwatch.org or http://www.seattleaquarium.org
    Aside from this mild criticism, you have taught me a ton of technique and I find your videos delightful. Please keep it up!!

  • If you can’t scorch the top, then spread as little as possible after the plopping, you’ll get a more varied texture and nice scorchy bits on the top.

  • Your Fish Pie, is very much like the recipe that my Grandmother passed on to me. Living in Miami, alot of good seafood. Good Eat’s
    Brother, Thanks again.

  • I like a mix of smoked haddock cod and prawns, lay down some quarters of boiled egg and spinach. Butter the top of the mash too, it makes a crispy top, then, do the textured top with a fork, just rough it up, the more peeks the crisper the top gets… You can finish off with parmesan cheese and breadcrumbs too.

  • Great recipe! Made this with some Corvina ( three syllables, I know �� ) and I was fabulous. We will definitely make it again. Keep the recipes coming chef John.

  • Another request for another pear clafouti today thanks for that great recipe and the fun of watching a healthy soup bowl over my coffee! By the way anyone who drinks coffee please purchase Fair exchange coffees, many farmers are going out of business this year because they can’t afford to raise coffee the prices bottomed out from aglet through Brazil.

  • Chef John, please do a video for creamed cod! It’s a great Portuguese dish and a favorite of my grandmother’s after church on Sunday.

  • Darn it! These videos are so addictive. I see one that I really need to see, then another one pops up that looks good, and after that, I get into the “just one more” phase, and can’t stop. Thank goodness there’s lots of them!

  • coming for the coast of Devon fishermans pie always had assorted fish cos it’s the unsellable fish youd never have sellable cod in it.

  • OK… so… I decided to put a design on the potatoes and then broiled it first… then back to 375 and 40 min bake? Worked great.

  • Hullo, do you think salmon will be a good substitute? Also if it can be topped or layered with cheese, or mix the cheese with the bechamel?

  • Made this for dinner tonight and it was absolutely delicious! My sister declared it “a definite keeper recipe”. Thanks, Chef John!
    My results: https://www.instagram.com/p/BoBGZC0AxB-/?hl=en&taken-by=alicianyblade

  • One other thing, a nice mix of about 70% potatoes & 30% peeled and diced turnips boiled with the potatoes and mashed gives this dish a little change of pace if you get tired of the same ol’, same ol’, it gives the dish the slightest of a bitter taste, but is delicious. We don’t cook with turnips nearly enough, so let’s help support the turnip farmers, they sell more of the turnip greens than the actual turnips, plus to get your potatoes or potato/turnip mixture very dry, once you strain them, put the pot on the stove at medium heat, and put them back in for about 30-45 seconds and stir them and they will get real dry because any water, even on their surface, will evaporate

  • Also, if you want a little more garlic flavor, in your spinach pot, start 2 tablespoons of olive oil with about 5 cloves of crushed garlic(chop/dice garlic) in a cold pot and bring up to medium low, simmer for about 5-6 minutes, remove garlic, leave as much oil as possible in the pot and turn heat up to medium and wilt the spinach in the garlic infused olive oil, do not dry it, it’s a wet white sauce going on top and scratch putting garlic in the roux white sauce, has much better flavor in finished product.

  • Thank you!!! I cannot cook, I love fish, and I feel confident about making this recipe. Thank you sooooooo much!!! There are many lovely recipes out there, but they are too hard for me.

  • I love Chef John, but… he added the seafood in the wrong order. Clams and mussels first, wait a few minutes before adding the fish. Wait a few minutes more and add the shrimp and after a moment or two, add the calamari and remove from the heat immediately. The way he added the shrimp and calamari so soon, the shrimp looked over cooked and the calamari were probably like rubber bands. Grandma always said “cook calamari for one minute or one hour, never anywhere in between.” I always like to add a bit of crushed fennel seed because I find the sauteed fennel too mild. Love ya Chef John!

  • I’m not much for casseroles especially those with seafood but I’ll watch anything you cook! I love watching your videos! Thank you for teaching us your methods and your reasons.

  • You are so fun love the videos energy. I learned a lot the recipe looks so simple and delicious. I now have the confidence to do it on my own ����thanks!
    What other types of fish could work?

  • I never had any seafood except like one fish stick because my mom was always allergic to fish. About a year ago I had salmon for the first time, I love fish. Though salmon is all I’ve ever had, and whatever fish is in a fish stick

  • I made this for supper tonight! Oh, it was wonderful! That delightful hint of garlic and lemon the creamy white sauce OMG! it was so good! Even my picky hubby loved it. Thanks, Chef John!