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Fish, Classics and bistro fare

Fisherman’s stew with potatoes

Fisherman's stew is a simmered dish that brings together cod, salmon, seafood and vegetables in a creamy saffron broth. For 4 people, it takes 55 minutes and medium skill, for about €5.00 per serving. The trick is adding the fish in order of firmness so everything cooks evenly at the same time.

A fisherman's stew is a creamy broth with fish, seafood and vegetables simmered together to warm you up.

Fisherman’s stew with potatoes
Total time
55 min
Difficulty
Medium
Cost per person
€5.00
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Fisherman's stew is the dish that warms you up when the sky turns gray. The fish broth gets infused with saffron, soft vegetables and a touch of cream, turning rich enough to carry cod, salmon and seafood together without any one of them taking over. Cubed potatoes give it body, while leeks and carrots add a mellow sweetness.

It is not an everyday dish, it asks for a bit of attention when you add the fish, but nothing complicated. It makes a great Sunday recipe for fall or winter, to share with family or guests who love seafood. Mon Chou walks you through it so every piece of fish stays intact instead of falling apart in the broth.

The ingredients

4 people

Fish counter

  • Cod fillet 300 g
  • Salmon fillet 300 g

Frozen foods

  • Frozen seafood mix 300 g

Fruits and vegetables

  • Potatoes 600 g
  • Carrots 2
  • Leeks 2
  • Onion 1

Pantry

  • Fish brothoften in the pantry 75 cl
  • Saffronoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 15 cl
  • Butter 30 g

Allergens Fish, Shellfish, Mollusks, Lactose

The step by step recipe

  1. Soften the onion, sliced leeks and diced carrots in the butter. 8 min

    Stir often, the vegetables shouldn't brown.

  2. Add the cubed potatoes, fish broth and saffron, and let simmer gently. 15 min

    Cut the cubes about 2 cm, they'll all cook at the same pace.

  3. Stir in the fish cut into large chunks, then the seafood. 8 min

    Don't stir too hard, the fish will flake apart.

  4. Add the cream, season with salt and pepper, and let it warm through without boiling. 5 min

    Taste before adding salt, the broth is already salty.

  5. Serve very hot in large shallow bowls.

    A squeeze of lemon in the bowl brings out the broth.

Our tips to get it right

  • Pick thick fish fillets, they hold up better during cooking and won't break into flakes in the broth.
  • Let the frozen seafood mix thaw and drain well before adding it, otherwise the broth gets watered down and loses flavor.
  • Prep the vegetables and cut the fish before you start cooking, the last steps move fast and you won't have time to chop in between.

The variations

  • Swap the salmon for monkfish or hake if you prefer a firmer fish with less visible fat.
  • For a seafood-free version, double the amount of cod and salmon, the broth stays just as flavorful.
  • For picky kids, serve the broth and vegetables separately, and let everyone pick the pieces of fish they like best.

What to serve it with

  • Toasted country bread
  • A simple green salad
  • A glass of dry white wine

Storage

The stew keeps for 2 days in the fridge in a sealed container. It does not freeze well, the cream and fish tend to break apart once thawed. Reheat it gently over low heat, without boiling, so the fish doesn't toughen up.

Questions about this dish

Can you make fisherman's stew ahead of time?

You can prepare the vegetable and broth base the day before, then reheat it and add the fish and seafood only at the last moment. This keeps them from cooking twice and falling apart.

Can you use frozen fish instead of fresh?

Yes, as long as you thaw it fully and pat it dry before adding it. Poorly drained frozen fish releases water into the broth and waters down the flavor.

How do you know the fish is cooked without stirring too much?

The fish is done when it turns opaque and flakes easily with a fork. Count about 8 minutes at a simmer for medium sized pieces.

What kind of fish broth works best for this recipe?

A store bought fish broth, in a carton or diluted from a cube, works perfectly well. Check that it isn't too salty, since the dish gets salted again later with added salt.

How long does it take to make a fisherman's stew with potatoes?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a fisherman's stew with potatoes?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a fisherman's stew with potatoes cost?

About €5.00 per serving, or €20.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, shellfish, mollusks, lactose. Always check the labels of the products you buy.

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