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Fish Stew​

This fish stew recipe is quite simple, but the balance of flavors is truly incredible.
​​​​​​​​​​​​​​​​​Fish Stew

Adapted from  The Wurst! The Very Best of German Food


  • 1 lb firm white fish fillets (I used cod) skin removed
  • Juice of ½ lemon
  • ½ tsp sea salt
  • 2 tbsp olive oil
  • ½ medium onion (red or white)
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 2 medium potatoes, peeled and diced (I leave the peel on)
  • 2 roma medium roma tomatoes, chopped
  • 1 medium zucchini chopped
  • 1 ½ to 2 cups vegetable stock  
  • ½ cup dry white wine
  • ¼ cup parsley chopped
  • ½ tsp black pepper


  1. Rinse fish and pat dry.  Sprinkle with lemon juice and salt and set aside.
  2. Heat oil in a large saucepan over medium heat.  Add onion, carrot and celery and cook, stirring occasionally, for 5 minutes or until softened.
  3. Add potatoes and tomatoes, season with black pepper and cook about 3 - 4  minutes.
  4. Add zucchini and cook one minute.
  5. Add stock and red wine cover pan and simmer 15 minutes on medium - low heat.  Check if potatoes are tender with a fork then place fish on top of vegetables. Depending on how big the potatoes are diced will determine cooking time. Cover pan and simmer 10 minutes until fish is cooked but still firm.  Break up fish into chunks, add parsley and salt to taste, give it a stir.

Transfer to bowls and serve with fresh bread!