Why this recipe works: This faster stew builds a tomato-fennel broth first, then gently poaches firm white fish near the end so the pieces remain intact.
Method
- Heat the oil in a wide pot over medium heat. Add the fennel and onion and cook for 8 minutes until softened.
- Add the garlic and paprika and stir for 30 seconds. Add the tomatoes, stock, beans and oregano. Simmer uncovered for 15 minutes.
- Pat the fish dry and season lightly. Nestle the pieces into the simmering broth in a single layer.
- Cover and cook gently for 6 to 10 minutes, depending on thickness, until the fish is opaque and reaches a safe internal temperature. Avoid vigorous stirring.
- Add the lemon juice and half the parsley. Taste and season.
- Spoon into shallow bowls and finish with the remaining parsley.
Cultural note
Tomato-based fish stews are found around the Mediterranean coast in many forms. This pantry-friendly version combines several familiar ideas without presenting itself as a specific traditional dish.
Useful notes
Health Canada lists 70°C / 158°F for fish. Check the thickest piece with a clean thermometer.
Firm fish such as cod, haddock or pollock holds together better than delicate fillets.
Do not boil hard after adding the fish; gentle heat keeps it moist.
Serving ideas
Serve with toasted bread, rice, couscous or roasted potatoes.
Storage and reheating
Seafood is best freshly cooked. Refrigerate leftovers promptly and use within 1 to 2 days for best quality.
Food-safety reminder: Cool leftovers promptly, use shallow containers and follow the guidance of your local food-safety authority. See our food-safety guide.
Recipe developed for Best Stew Recipes under the editorial byline Elena R. Hartwick. Reviewed July 27, 2026.
