Root Vegetable Fish Stew with Thyme
A hearty stew simmered with fresh root vegetables and flaky cod in a fragrant herb-infused broth, ideal for chilly evenings. This american-inspired soups ready in about 40 minutes pairs Cod fillets, Carrots, Potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 12 oz Cod fillets
- 100 g Carrots
- 200 g Potatoes
- 50 g Parsnips
- 100 g Onion
- 50 g Celery
- 3 cloves Garlic
- 1 tsp Thyme
- 4 cups Fish stock
- 2 tbsp Olive oil
- to taste Salt
- to taste Black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 100 g finely chopped onion and 50 g diced celery, cooking for 5 minutes until softened.
- Step 2: Add 3 minced garlic cloves and 1 tsp fresh thyme, sautéing for 1 minute until fragrant.
- Step 3: Stir in 12 oz cod fillets, 100 g diced carrots, 200 g diced potatoes, and 50 g diced parsnips. Pour in 4 cups fish stock and season with salt and black pepper to taste.
- Step 4: Bring to a gentle simmer, cover, and cook for 15 minutes until vegetables are tender and fish is opaque.
- Step 5: Remove from heat and let rest for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Root Vegetable Fish Stew with Thyme take to make?
Total time is about 40 minutes (20 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 Root Vegetable Fish Stew with Thyme?
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 Root Vegetable Fish Stew with Thyme?
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 Root Vegetable Fish Stew with Thyme 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 Root Vegetable Fish Stew with Thyme?
American soups 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
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
