Pumpkin Leaf and Fish Stew
A fragrant stew featuring tender fish, earthy pumpkin leaves, and aromatic spices. This international-inspired one pot ready in about 35 minutes pairs white fish fillets, fresh pumpkin leaves, 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 lb, cut into 1-inch pieces white fish fillets
- 4 cups, stems removed and chopped fresh pumpkin leaves
- 1 large, sliced thin onion
- 4 cloves, minced garlic
- 2 tbsp tomato paste
- 3 tbsp groundnut oil
- 2 cups chicken broth
- 1 tbsp, minced fresh ginger
- 1 tsp, chopped fresh thyme
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat groundnut oil in a large pot over medium heat. Sauté sliced onions for 4 minutes until golden, then add minced garlic and ginger, cooking for 2 more minutes until fragrant.
- Step 2: Stir in tomato paste and cook for 1 minute, then add chicken broth, thyme, salt, and black pepper. Bring to a gentle simmer.
- Step 3: Add fish pieces to the pot and cook for 5 minutes until the fish is opaque and flakes easily.
- Step 4: Stir in chopped pumpkin leaves and simmer for 3 minutes until wilted and tender, stirring occasionally to prevent sticking.
Frequently asked questions
How long does Pumpkin Leaf and Fish Stew take to make?
Total time is about 35 minutes (20 min prep + 15 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 Pumpkin Leaf and Fish Stew?
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 white fish fillets from drying out.
Can I substitute ingredients in Pumpkin Leaf and Fish Stew?
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 Pumpkin Leaf and Fish Stew 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 Pumpkin Leaf and Fish Stew?
International one pot 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
- ★★★★★
This stew was amazing! The pumpkin leaves gave it such a fresh flavor, and my family loved it.
- ★★★★★
The pumpkin leaves were the perfect touch, and the fish was tender. A new family favorite!
- ★★★★★
Loved the simplicity and how it turned out perfectly in one pot.
