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

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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.

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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