Tomato Saffron Fish Stew

Warm, comforting, and brimming with vibrant Mediterranean flavors, this Tomato Saffron Fish Stew is a one-pot wonder that’s as visually stunning as it is delicious. Tender white fish fillets are gently simmered in a fragrant broth infused with saffron, dry white wine, and bay leaves, while hearty potatoes and crushed tomatoes add richness and depth. The optional kick of red pepper flakes brings subtle heat, perfectly balanced by the zesty freshness of lemon wedges served on the side. Ready in just an hour, this elegant yet easy dish is perfect for weeknight dinners or impressing guests. Garnished with a sprinkle of fresh parsley, this gluten-free stew pairs beautifully with crusty bread to soak up every last drop of its flavor-packed broth.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 14-ounce can crushed tomatoes
• 3 cups fish or vegetable stock
• 1 cup dry white wine
• 0.25 teaspoons saffron threads
• 2 leaves bay leaves
• 0.25 teaspoons red pepper flakes (optional)
• 1.5 pounds white fish fillets (such as cod, halibut, or haddock), cut into 2-inch pieces
• 3 medium potatoes, peeled and diced
• 0.25 cup fresh parsley, chopped
• 1 medium lemon, cut into wedges (for serving)
• to taste salt
• to taste black pepper

Directions

Step 1

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.

Step 2

Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook for 1-2 minutes until fragrant.

Step 4

Add the crushed tomatoes, fish or vegetable stock, white wine, saffron threads, bay leaves, and red pepper flakes (if using). Stir to combine and bring the mixture to a simmer.

Step 5

Add the diced potatoes to the pot, cover, and let simmer for 15-20 minutes, or until the potatoes are tender.

Step 6

Season the stew with salt and black pepper to taste. Gently nestle the fish pieces into the stew, making sure they are submerged in the liquid.

Step 7

Reduce the heat to low and let the stew cook for 8-10 minutes, or until the fish is opaque and cooked through.

Step 8

Remove the bay leaves from the pot and discard them.

Step 9

Garnish the stew with fresh parsley. Serve hot with lemon wedges on the side for a bright, fresh kick.

Nutrition Facts

Serving size	2911.5 grams (2911.5g)

Amount per serving	% Daily Value*
Calories	1736

Total Fat 37.20g	48%
Saturated Fat 5.80g	29%
Polyunsaturated Fat 2.70g
Cholesterol 340mg	113%
Sodium 2136mg	93%
Total Carbohydrate 163.30g	59%
Dietary Fiber 19.90g	71%
Total Sugars 28.40g
Protein 153.80g	308%

Vitamin D 1361IU	6804%
Calcium 541mg	42%
Iron 13mg	73%
Potassium 6820mg	145%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.9%

Protein: 38.4%

Carbs: 40.7%