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Rich and Creamy Fish Stew

A comforting and hearty fish stew made with flaky white fish and crab meat, perfect for cozy family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

Seafood and Broth
  • 2 pounds white fish fillets, cut into chunks Opt for Halal-certified fish like cod or haddock.
  • 1 cup crab meat
  • 4 cups fish stock
Vegetables
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups potatoes, diced Cut evenly for consistent cooking.
  • 1 cup carrots, diced
  • 1 cup celery, diced
Cream and Seasoning
  • 1 cup heavy cream Do not add too soon; ensure fish is fully cooked.
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Preparation
  1. In a large pot, heat a splash of oil over medium heat.
  2. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are soft and fragrant.
  3. Add the diced potatoes to the pot, and stir well for another 2 minutes to mix flavors.
Cooking
  1. Add 4 cups of fish stock to the pot, bringing the mixture to a gentle boil. Reduce heat, cover, and let it simmer for about 10 minutes, or until the potatoes are tender.
  2. Gently stir in the chunks of white fish and crab meat. Cook for an additional 5 minutes until the fish is cooked through and flaky.
  3. Pour in the heavy cream and season with salt and pepper to taste. Allow it to warm through, but do not let it boil.
Serving
  1. Ladle the stew into bowls, garnish with fresh parsley, and enjoy while it’s warm!

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for up to a month. Reheat gently on the stovetop over low heat to preserve cream's texture.