Mediterranean Fish Stew

Mediterranean Fish Stew

43

"This delicious soup is a perfect meal for a chilly winter night. Just add some fresh bread and enjoy! Garnish with fresh parsley and fresh ground black pepper."
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Ingredients

50 m servings 237 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 300 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large pot over medium heat, saute the garlic and onions in the olive oil for 5 minutes, stirring constantly. Add the tomatoes with liquid, water, parsley and cilantro. Bring to a boil, reduce heat to low and simmer for 15 minutes.
  2. Stir in the Worcestershire sauce, cinnamon, paprika and fish. Simmer over medium heat for 10 minutes. Add the pasta and simmer for an additional 8 minutes, or until pasta is tender. Season with salt to taste and ground black pepper.

Reviews

43
  1. 55 Ratings

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Most helpful positive review

I made this by sauteeing a chopped onion, a handful of chopped mushrooms, half a yellow pepper and 2 cloves of garlic; I added a can of tomatoes, 2/3 can of tomato sauce, salt and pepper and som...

Most helpful critical review

I was very disappointed in this recipe. I made it two times and both times it just tasted way too much like cinnamon soup. The first time I accidently used Dutch cinnamon and thought if regular ...

I was very disappointed in this recipe. I made it two times and both times it just tasted way too much like cinnamon soup. The first time I accidently used Dutch cinnamon and thought if regular ...

I made this by sauteeing a chopped onion, a handful of chopped mushrooms, half a yellow pepper and 2 cloves of garlic; I added a can of tomatoes, 2/3 can of tomato sauce, salt and pepper and som...

Love this recipe. I've made it three times in the past four months. Great for the odd piece of fish that you just found in the freezer;-)) This one's easy to make, and a favorite in our house.

Very exotic recipe. My husband was a bit wary, but he had two helpings. I followed all the directions except I substituted halibut for the cod and did not use the amount of pepper listed. Whoa! ...

With tweaking this is a five star stew. My husband says it's his new favorite. I used 1 lb white fish and 1/2 lb scallops, which was very tasty. Also added sugar and cayenne to round out the ...

Wow! What a terrific recipe. We used 1T dried parsley & 1 ½ T Italian seasoning (in place of fresh herbs). We also used vegetable stock instead of water (which was a huge flavor boost). The c...

I made the recipe exactly as written but used one cup of orzo instead of the pasta and added onb box of frozen peas to make a scrumptious, thick and hearty one dish meal. Next time I might try ...

This stew is fabulous! I was looking for something unusual to serve the family on Friday during Lent, and sick of making either fried or baked fish. This stew is scrumptious, and I love that ...

Fabulous! We all devowered the soup. I hesitated putting cinnamon in the recipe, but it enhanced the flavor without tasting like a "sweet". Thank you for submitting this recipe.