Easy Kosher Fish Stew With Mediterranean Herbs

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I’ve been making this Mediterranean-inspired fish stew for years, and it’s become my go-to recipe whenever I want something that feels both elegant and comforting. The combination of white fish, fresh herbs, and aromatic vegetables creates a broth that’s light but deeply satisfying. It reminds me of the seafood stews I tasted during a trip to the French Riviera, though this version is completely kosher and much simpler to prepare.

What I love about this stew is how forgiving it is. You can use whatever firm white fish looks good at the market. Halibut works beautifully if you’re feeling fancy, but cod or tilapia are perfect too. The key is cutting the fish into generous chunks so they hold together during cooking. I learned this the hard way after watching my first attempt turn into fish soup when I cut the pieces too small.

Building Flavor in Mediterranean Fish Stew

The secret to getting the flavors just right is building layers. First you sauté the onions and fennel until they’re soft and fragrant. Then the garlic goes in for just a minute before you add the tomatoes and wine. This creates a base that’s rich without being heavy. The fresh herbs go in at the end so they stay bright and don’t get muddy.

Perfect for Weeknight Dinners

This stew is perfect for a weeknight dinner when you want something special without spending hours in the kitchen. I serve it with crusty bread for soaking up the broth, and a simple green salad on the side. It’s also elegant enough for company, and you can prep most of the vegetables ahead of time.

Easy Kosher Fish Stew With Mediterranean Herbs - Mediterranean recipe
I've been making this Mediterranean-inspired fish stew for years, and it's become my go-to recipe whenever I want something that feels both elegant and comforting. The combination of white fish, fresh herbs, and aromatic vegetables creates a broth that's light but deeply satisfying. It reminds me of the seafood stews I tasted during a trip to the French Riviera, though this version is completely kosher and much simpler to prepare. What I love about this stew is how forgiving it is. You can use whatever firm white fish looks good at the market. Halibut works beautifully if you're feeling fancy, but cod or tilapia are perfect too. The key is cutting the fish into generous chunks so they hold together during cooking. I learned this the hard way after watching my first attempt turn into fish soup when I cut the pieces too small. The secret to getting the flavors just right is building layers. First you sauté the onions and fennel until they're soft and fragrant. Then the garlic goes in for just a minute before you add the tomatoes and wine. This creates a base that's rich without being heavy. The fresh herbs go in at the end so they stay bright and don't get muddy. This stew is perfect for a weeknight dinner when you want something special without spending hours in the kitchen. I serve it with crusty bread for soaking up the broth, and a simple green salad on the side. It's also elegant enough for company, and you can prep most of the vegetables ahead of time.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons olive oil
  • 1 large yellow onion diced
  • 1 medium fennel bulb cored and sliced thin
  • 4 cloves garlic minced
  • 1 can diced tomatoes 14.5 oz, with juice
  • 1/2 cup dry white wine or additional broth
  • 3 cups fish stock or vegetable broth
  • 2 pounds firm white fish fillets cod, halibut, or tilapia, cut into 2-inch chunks
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons fresh oregano or 2 teaspoons dried
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons lemon juice fresh squeezed

Method
 

  1. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
  2. Add the diced onion and sliced fennel. Cook for 8-10 minutes, stirring occasionally, until vegetables are soft and lightly golden.
  3. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
  4. Pour in the diced tomatoes with their juice and the white wine. Let the mixture simmer for 3-4 minutes to reduce slightly.
  5. Add the fish stock, oregano, and thyme. Bring to a gentle boil, then reduce heat to maintain a simmer.
  6. Season the fish chunks with salt and pepper. Gently add them to the simmering broth.
  7. Cook for 8-10 minutes, or until fish flakes easily with a fork but doesn't fall apart. Avoid stirring too vigorously.
  8. Remove from heat and stir in fresh parsley and lemon juice. Taste and adjust seasoning with additional salt and pepper as needed.
  9. Serve immediately in warmed bowls with crusty bread on the side.

Notes

Fish can be substituted based on availability - just use any firm, white fish that won't fall apart during cooking. The stew can be made up to the point of adding the fish, then refrigerated for up to 2 days. Add the fish when ready to serve. Leftover stew keeps for 2 days refrigerated, though the fish will become more tender.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 680mg 30%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.
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