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Grouper Fish Stew

Rustic Grouper Fish Stew

A warm and comforting fish stew that's easy to make. The fish is submerged in a delicious tomato stock with vegetables.
5 from 1 vote
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Course: Dinner, Lunch
Cuisine: American, Healthy, Italian, Mediterranean
Keyword: Best fish stew, Fish stew, Grouper Fish Stew, How to make fish stew, Rustic Fish Stew, Rustic Grouper Fish Stew
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 People
Calories: 403kcal
Author: Julietkitchen By Chef Yasmin

Equipment

Ingredients

FOR THE GROUPER:

FOR THE STEW:

  • 1 medium onion yellow or white. Peeled and diced
  • 1/2 celery stalk diced
  • 4-5 cloves fresh garlic minced
  • 4-5 scallions chopped
  • 3 small or medium carrots peeled and cut up into 1 1/2 to 2 inch pieces
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon tomato paste
  • 1 medium or large Idaho potato washed and cut into 1 to 2 inch chunks
  • 1 cinnamon stick
  • 28 ounces canned whole tomatoes with juices
  • 1/2 cup chicken stock
  • 1 bay leaf
  • 1/2 cup fresh cilantro leaves freshly chopped

Instructions

  • Rinse and thoroughly dry the grouper fillets.
  • Season with salt and freshly ground black pepper.
  • Using medium heat, heat the olive oil in a large enough deep saute pan.
  • Sear the grouper fillets, skin side down for 3 to 4 minutes. Once the fish no longer sticks, carefully use a kitchen thong or fish spatula to flip. Cook the flesh side 1 to 2 minutes. Remove the fish to a plate.
    Note: 1) Be sure the oil is hot before adding the fish - this will prevent it from sticking. 2) The fish will be under cooked. It will continue to cook once it's added to the broth.
  • In the same pan, sauté the onions and celery until translucent and fragrant. 2 to 3 minutes.
  • Add in garlic, scallions and carrots. Add spice mix - smoked paprika, ground turmeric and red pepper flakes. Season with pinch of salt and freshly ground black pepper. Stir and cook 1 to 2 minutes.
  • Add in tomato paste. Mix and cook 1 to 2 minutes.
  • Add in potatoes, cinnamon stick and whole canned tomatoes with juices. Use a potato masher to break up the tomatoes to the size you want.
    Note: you can use your hands and break up the potatoes in a bowl then add it to the veggies.
  • Add vegetable or chicken stock. Add bay leaf. Stir. Taste and adjust salt if needed. Cover, bring to a boil. Reduce heat to medium low and simmer until carrots and potatoes are fork tender. 25 to 30 minutes.
  • Add back the pan seared fish along with any juices it released, skin side up. Gently tuck them into the sauce. Cover and cook for 3 to 4 minutes until the fish is fully cooked through. Turn off the heat.
  • Top with fresh chopped cilantro or scallions. Serve over a bed of rice or pasta. Enjoy!

Video

Notes

Can't find grouper fish? Use any one of these substitutes: Cod, Halibut, Black Sea Bass, Mahi Mahi or Red Snapper.

Nutrition

Calories: 403kcal | Carbohydrates: 29g | Protein: 49g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 85mg | Sodium: 1243mg | Potassium: 2015mg | Fiber: 6g | Sugar: 9g | Vitamin A: 7470IU | Vitamin C: 31mg | Calcium: 181mg | Iron: 5mg