Native Fish Stew with Lemon and Olives
A coastal-inspired stew bursting with Mediterranean flavors, featuring local fish and sun-ripened vegetables. This mediterranean-inspired seafood ready in about 35 minutes pairs (454g) firm white fish, olive oil, medium 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
Instructions
- Step 1: Cut 1 lb fish into 1-inch cubes and set aside.
- 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.
- Step 3: Add 1 diced red bell pepper and cook for 5 minutes until slightly softened and edges are caramelized.
- 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.
- 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.
- Step 6: Season with salt and pepper to taste, then stir in 2 tbsp chopped parsley until fragrant.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Native Fish Stew with Lemon 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 Native Fish Stew with Lemon and Olives?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (454g) firm white fish from drying out.
Can I substitute ingredients in Native Fish Stew with Lemon 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 Native Fish Stew with Lemon 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 Native Fish Stew with Lemon 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
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
