Autumn Harvest Fish Stew
Experience the rich flavors of fall with this hearty fish stew, brimming with tender chunks of fish, seasonal vegetables, and aromatic herbs. The combination of smoky paprika, earthy thyme, and tangy tomatoes create a comforting broth that perfectly complements the delicate fish. Serve this satisfying dish on a chilly autumn evening to warm your body and soul.
ingredients
- 1 lb white fish fillets (such as cod or haddock), cut into chunks
- 1 cup butternut squash, peeled and diced
- 1 cup sweet potatoes, peeled and diced
- 1 cup carrots, peeled and sliced
- 1 cup celery, diced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes (14 oz)
- 4 cups fish or vegetable stock
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
steps
- 1.
In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until fragrant.
- 2.
Add butternut squash, sweet potatoes, carrots, and celery to the pot. Cook for about 5 minutes, stirring occasionally.
- 3.
Stir in the smoked paprika and dried thyme, coating the vegetables evenly.
- 4.
Add diced tomatoes, fish stock, and bay leaf to the pot. Season with salt and black pepper to taste. Bring to a boil, then reduce heat and simmer for 20 minutes, or until vegetables are tender.
- 5.
Gently place the fish chunks into the stew and cook for an additional 5 minutes, until fish is cooked through.
- 6.
Remove the bay leaf from the stew. Serve the fish stew hot, garnished with fresh parsley.
