Quick Fish Stew with Tomatoes and Olives

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bright Mediterranean-inspired stew featuring firm white fish in a tomato-olive broth. This mediterranean-inspired seafood ready in about 30 minutes pairs cod fillets, olive oil, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 298 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.

Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 298 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 1 lb cod fillets dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a deep skillet over medium-high heat, add cod and sear for 3 minutes per side until golden, then remove and set aside.
  2. Step 2: Add 1 diced medium onion and 3 minced garlic cloves to the same skillet, cooking for 3 minutes until softened. Stir in 14 oz diced tomatoes and 1/2 cup pitted kalamata olives, simmering for 5 minutes to meld flavors.
  3. Step 3: Return cod to skillet, add 1/2 cup white wine and 1 tbsp lemon juice, then simmer gently for 8 minutes until fish is opaque and flakes easily.
  4. Step 4: Stir in 1/4 cup chopped fresh parsley just before serving, adjusting seasoning if needed.

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Frequently asked questions

How long does Quick Fish Stew with Tomatoes and Olives take to make?

Total time is about 30 minutes (15 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 Quick Fish Stew with Tomatoes 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 cod fillets from drying out.

Can I substitute ingredients in Quick 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 Quick 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 Quick 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.

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