Ina Garten Fish Stew Recipe

Looking for a warm, hearty, and flavourful one-pot meal that feels both rustic and refined? Ina Garten’s Fish Stew is a nourishing, Mediterranean-style dish that brings together tender chunks of white fish, aromatic vegetables, and a deeply savoury broth.

This stew is a perfect balance between comfort and sophistication—ideal for a family dinner, weekend lunch, or even entertaining guests. It’s satisfying without being heavy, and every spoonful delivers layers of flavour.

What is Ina Garten’s Fish Stew?

Ina Garten’s Fish Stew is a tomato-based seafood dish that combines firm white fish with fragrant herbs, garlic, fennel, white wine, and fish stock. Simmered slowly, the ingredients meld together to create a rich broth that highlights the natural sweetness of the seafood and the earthiness of vegetables.

The stew is often finished with a splash of Pernod or a squeeze of lemon, giving it a bright and slightly briny finish. It’s simple enough to make on a weeknight but elegant enough to serve at a dinner party.

Other Popular Ina Garten Recipes

• Ina Garten Seafood Gratin
• Ina Garten Sheet Pan Roasted Shrimp
• Ina Garten Shrimp Fra Diavolo
• Ina Garten Roasted Shrimp Boil
• Ina Garten Sriracha Rouille

Reasons to Try Ina Garten’s Fish Stew

• One-pot simplicity – Everything simmers together in one pot for easy cleanup.
• Layered Mediterranean flavour – A fragrant mix of herbs, tomatoes, wine, and seafood.
• Nutritious and satisfying – Packed with protein, fibre, and healthy fats.
• Flexible ingredients – Works well with cod, halibut, or sea bass.
• Make-ahead friendly – Flavours deepen if made a few hours in advance.
• Impressive yet easy – Looks elegant without complicated steps.

Ingredients Needed to Make Ina Garten’s Fish Stew

Here’s what you’ll need to bring this coastal-inspired dish to life:

• 2 tablespoons olive oil
• 1 large fennel bulb, trimmed and sliced thin
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon saffron threads (optional, for depth)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups dry white wine (like Sauvignon Blanc)
• 1 (28-ounce) can whole peeled tomatoes with juice, crushed by hand
• 2 cups fish stock (or clam juice)
• 1/4 cup Pernod (optional, for a touch of anise flavour)
• 1 1/2 pounds firm white fish (like cod, halibut, or sea bass), cut into large chunks
• 2 tablespoons chopped fresh parsley
• Zest of 1 lemon

Instructions to Prepare Ina Garten Fish Stew

• Sauté the aromatics – In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add sliced fennel and diced onion, and cook for 10–12 minutes until soft and translucent.
• Add garlic and spices – Stir in the garlic, red pepper flakes, saffron, salt, and pepper. Cook for another 1–2 minutes until fragrant.
• Deglaze with white wine – Pour in the white wine and bring to a simmer. Scrape any bits from the bottom of the pan and cook for 3–4 minutes to reduce slightly.
• Add tomatoes and stock – Stir in the crushed tomatoes with their juice and fish stock. Bring the stew to a boil, then reduce to a gentle simmer.
• Simmer the broth – Let it simmer uncovered for 20–25 minutes to allow the flavours to develop and concentrate.
• Add the fish – Gently stir in the fish chunks and simmer for another 7–10 minutes, or until the fish is just cooked through and flaky.
• Finish with fresh herbs – Stir in chopped parsley and lemon zest. Adjust seasoning to taste.
• Serve warm – Ladle into bowls and serve hot with crusty bread or garlic toast.

What Goes Well With Ina Garten Fish Stew

• Serve with toasted sourdough – Perfect for dipping into the tomato-rich broth.
• Add a fresh salad – A simple arugula or lemon-dressed green salad balances the richness.
• Pair with roasted potatoes – Crispy potatoes on the side make the meal more filling.
• Include olives or tapenade – Mediterranean additions that complement the flavour.
• Offer a glass of white wine – A dry white enhances the fennel and seafood notes.
• Add a dollop of aioli – A spoonful stirred into the bowl adds creaminess and complexity.

Key Tips for Making Ina Garten’s Fish Stew

• Use firm white fish – Avoid flaky fish like tilapia that fall apart in the broth.
• Don’t rush the base – Slowly cooking the onion and fennel builds depth of flavour.
• Deglaze thoroughly – Wine lifts the browned bits, enriching the stew’s base.
• Choose a quality stock – A good fish stock or clam juice makes all the difference.
• Add the fish last – To keep it tender and moist, don’t overcook the seafood.
• Brighten at the end – Lemon zest or juice adds a fresh, vibrant finish.
• Serve immediately – It’s best enjoyed hot while the fish is at peak texture.

Creative Variations of Ina Garten Fish Stew

• Add shellfish – Include mussels or clams for variety and brininess.
• Spice it up – A pinch of cayenne or harissa gives the stew more heat.
• Include chickpeas – Adds heartiness and a boost of fibre.
• Try a different herb – Use thyme, basil, or tarragon for new layers of flavour.
• Make it creamy – Stir in a splash of cream or coconut milk for a softer finish.
• Use cherry tomatoes – For a fresh twist in summer months.
• Top with gremolata – A blend of lemon, parsley, and garlic adds zing and colour.

Storage Guidelines for Ina Garten Fish Stew

• Refrigerate promptly – Store in an airtight container for up to 2 days.
• Cool completely before sealing – Helps avoid condensation and soggy textures.
• Reheat gently – Warm over low heat to avoid overcooking the fish.
• Avoid freezing – Fish stew doesn’t freeze well, as the fish can become mushy.
• Store bread separately – Keep any accompaniments outside the fridge.
• Label the container – Useful for planning meals or leftovers.

Reheating Tips for Ina Garten’s Fish Stew

• Use stovetop for best texture – Warm gently in a pot over low heat.
• Stir gently – Avoid breaking the fish apart during reheating.
• Add a splash of stock – Helps refresh the broth and prevent dryness.
• Avoid the microwave if possible – It can overcook the seafood quickly.
• Heat only once – Reheating multiple times may dry out the fish.
• Taste before serving – You may need a touch more salt or lemon to revive the flavours.

Nutrition Value (per serving)

• Calories: 320 kcal
• Protein: 30g
• Fat: 14g
• Carbohydrates: 12g
• Fiber: 3g
• Sugars: 6g
• Sodium: 580mg
• Vitamin C: 35% DV

Note: Nutrition may vary depending on fish type and optional ingredients.

FAQs

What kind of fish is best for Ina Garten’s fish stew?

Firm white fish such as cod, halibut, sea bass, or snapper are ideal for fish stew. These varieties hold their shape well during simmering and absorb the flavours of the broth without falling apart.

When should I add the fish to the stew?

Add the fish in the final 7–10 minutes of cooking. This allows it to gently poach in the hot broth without becoming dry or overcooked. The fish should flake easily but remain moist and tender.

Can I make fish stew ahead of time?

Yes, you can make the broth base with vegetables, wine, and tomatoes ahead of time. However, it’s best to add the fish just before serving to maintain the perfect texture. Reheating fully cooked fish can lead to dryness.

How do I thicken Ina Garten’s fish stew if it’s too thin?

To thicken the stew slightly, let it simmer uncovered for an additional 5–10 minutes before adding the fish. Avoid using flour or cornstarch, as the broth should remain light and broth-like rather than creamy.

Wrapping Up

Ina Garten’s Fish Stew is the perfect example of how humble ingredients can come together into something special. The tender seafood, savoury broth, and bright accents of lemon and herbs make it comforting and elegant at once.

Print