Black Sea Fish Stew with Tomatoes and Olives
A vibrant stew featuring fresh cod simmered in a tomato-olive broth with lemon and herbs, capturing the essence of the Black Sea coast. This mediterranean-inspired seafood ready in about 35 minutes pairs cod fillets, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 pounds cod fillets
- 2 tablespoons olive oil
- 1 large onion
- 3 cloves garlic
- 2 cups diced tomatoes
- 1 cup fish stock
- 1/2 cup pitted green olives
- 1/4 cup fresh parsley
- 1 lemon
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 large onion, finely chopped, and cook for 5 minutes until translucent. Add 3 garlic cloves, minced, and cook for 1 minute until fragrant.
- Step 2: Stir in 2 cups diced tomatoes and 1 cup fish stock, bringing to a gentle simmer. Add 1.5 pounds cod fillets, cut into 1-inch pieces, and 1/2 cup pitted green olives. Season with salt and black pepper to taste.
- Step 3: Simmer uncovered for 15 minutes, until the fish is cooked through and flakes easily. Stir in 1/4 cup fresh parsley, chopped, and 1 lemon, sliced. Serve immediately.
Frequently asked questions
How long does Black Sea Fish Stew with Tomatoes and Olives take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Black Sea Fish Stew with Tomatoes and Olives?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Black Sea Fish Stew with Tomatoes and Olives?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Black Sea Fish Stew with Tomatoes and Olives for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Black Sea Fish Stew with Tomatoes and Olives?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
