Native Fish Stew with Lemon and Olives

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A coastal-inspired stew bursting with Mediterranean flavors, featuring local fish and sun-ripened vegetables. This Mediterranean-inspired seafood recipe, ready in about 35 minutes, pairs firm white fish, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 177 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 lb (454g) firm white fish
• 2 tbsp olive oil
• 1 medium onion
• 2 cloves garlic
• 1 medium red bell pepper
• 14 oz can diced tomatoes
• 1 cup vegetable broth
• 1/4 cup pitted green olives
• 2 tbsp lemon juice
• 2 tbsp fresh parsley

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Instructions

1. Step 1: Cut 1 lb fish into 1-inch cubes and set aside.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 finely chopped onion and 2 minced garlic cloves, cooking for 3 minutes until translucent.
3. Step 3: Add 1 diced red bell pepper and cook for 5 minutes until slightly softened and edges are caramelized.
4. Step 4: Stir in 14 oz diced tomatoes, 1 cup vegetable broth, 1/4 cup pitted green olives, and 2 tbsp lemon juice. Bring to a gentle simmer.
5. Step 5: Add fish cubes, stirring gently to distribute. Simmer uncovered for 8-10 minutes until fish is opaque and flakes easily with a fork.
6. Step 6: Season with salt and pepper to taste, then stir in 2 tbsp chopped parsley until fragrant.