Go Back Email Link
+ servings

Simple Fish Stew

Gluten-free, Dairy-free, Nut-free, Soya-free, Egg-free, Paleo, SCD, GAPS
4.50 from 4 votes
Servings 2 adults, 2 children
Author Vicki Montague, The Free From Fairy


  • 1/2 red onion - chopped
  • 1 1/2 peppers - any colour, chopped
  • 1/2 aubergine - chopped
  • 1 large carrot - chopped
  • 2 cloves garlic - chopped and crushed
  • 200 ml passata
  • 250 ml homemade chicken stock - or other stock you have
  • 1 tsp smoked paprika
  • Pinch saffron
  • 3 frozen white fish fillets
  • 1 lemon - sliced
  • 2 bay leaves
  • Handful parsley - chopped
  • Handful dill - chopped
  • Salt and pepper to taste
  • Olive oil for drizzling at the end


  • Place all the vegetables in a large pan with enough water to cover them. Place the lid on the pan and simmer for approx. 20 minutes until cooked through. Add more water if they dry out before softening.
  • Add the stock, paprika, saffron and passata and simmer with the lid off for a further 20 minutes.
  • Finally add the whole fish fillets (frozen), parsley, dill, bay leaves and 2 lemon slices (pips removed!) and cook over a low heat with the lid off for a further 20 minutes or so, until the fish is cooked through.
  • When ready to serve drizzle with olive oil (this way you get the benefits of the oil because if you cook with it you loose those benefits) and bring to the table with the spare lemon slices.