This Tomato Garlic Fish Stew brings together tender white fish, juicy tomatoes, garlic, olive oil, and herbs in a cozy 30-minute meal that tastes like summer by the sea.

this recipe

You know how some recipes just… happen? Not because you planned them, but because you were hungry and rummaging through the fridge like a detective looking for clues? That’s how this Tomato Garlic Fish Stew was born.

It was one of those weird, gloomy afternoons — the kind where the sky can’t decide if it wants to rain or not. I remember standing there, staring into my fridge, thinking, what can I throw together that doesn’t involve another sandwich? I spotted a couple of white fish fillets (they were almost at the “use me or lose me” stage), some tomatoes, and half a bottle of Sauvignon Blanc from the night before. The thought crossed my mind: maybe I can make something that tastes like I’m on vacation… preferably somewhere warm.

So I pulled out my trusty pan, tossed in olive oil, garlic, and onions, and within minutes, my kitchen smelled ridiculous. You know that smell that makes your neighbors jealous? Yeah, that one. When the wine hit the pan, it made this sizzling sound that reminded me of that little beach restaurant we stumbled upon in Portugal a few years ago. The kind where they don’t measure anything — just throw things in and somehow it tastes like magic.

By the time it was done, my husband wandered in, drawn by the smell (as always), and said, “You made this? It smells like vacation.” And honestly? That might’ve been the best compliment I’ve ever gotten for a 30-minute dinner.

Why You’ll Love This Tomato Garlic Fish Stew Recipe?

Here’s the thing: this Tomato Garlic Fish Stew somehow feels like a hug and a holiday at the same time. It’s rustic, flavorful, and ridiculously easy. The garlic and tomatoes melt together into this gorgeous, rich base, and the fish just soaks it all up. It’s light but still comforting — like that sweet spot between soup and a proper meal.

What I love most is that it’s real food — nothing fancy, no weird ingredients you can’t pronounce. Just pantry staples, a splash of wine, and a little patience. I’ve made it on lazy Sundays, I’ve made it when friends come over unexpectedly, and it always feels special. Maybe it’s the wine. Or maybe it’s that garlicky smell that fills every corner of the house and somehow feels like love. Hard to say, really.

Ingredient Notes:

Alright, let’s break down what makes this stew work, because every ingredient has a role to play — no freeloaders here.

• Olive oil: Use a good one. I mean, it’s the foundation of Mediterranean cooking for a reason. That fruity, slightly peppery flavor adds depth right from the start.

• Garlic: I’m a firm believer that there’s no such thing as too much garlic. It’s the soul of this dish, so don’t hold back.

• Onion: The humble sidekick. It adds that subtle sweetness that balances all the acidity from the tomatoes.

• Tomatoes: Fresh or canned — both work fine. I usually go for canned crushed tomatoes when I’m feeling lazy, but if it’s summer and you’ve got fresh ones? Go wild.

• White wine: Don’t skip this. It’s the magic ingredient that turns “fish soup” into Tomato Garlic Fish Stew. It gives the broth that bright, grown-up flavor.

• Clam juice or stock: Adds a subtle ocean vibe without being too salty or fishy. If you’ve never used clam juice before, just trust me — it works.

• White fish: Firm ones like cod, halibut, or snapper are perfect. I’ve even used sea bass once because it was on sale, and it turned out divine.

• Herbs and heat: A little oregano, a pinch of thyme, and that dash of Tabasco that makes you wonder, did I just make something fancy?

How To Make Tomato Garlic Fish Stew?

This stew isn’t one of those “follow every step to the letter or else” kinds of recipes. It’s forgiving — like a friend who doesn’t care if you’re running late.

1. Start with a big pot — something sturdy that can hold all that tomatoey goodness. Heat up your olive oil, toss in your onions, and sauté until they’re soft and slightly golden. You’ll know it’s right when you think, yep, that smells good enough to eat already. Add your garlic and stir for about a minute. Don’t walk away — garlic burns faster than my patience on a Monday.
2. Next, toss in your parsley, chopped tomatoes, and tomato paste (if you’re using it). Let it all cook down for 10 minutes. It’ll look messy at first, but trust the process — those tomatoes will soften, the garlic will mellow, and you’ll start seeing something special happen.
3. Then pour in your clam juice and white wine. I always pause for a second here to appreciate the sizzle — it’s the little joys, right? Bring it all to a simmer and let it go for a bit, about 5 minutes. Once that’s bubbling happily, add your fish. Be gentle. Don’t stir too much or you’ll end up with fish flakes instead of chunks. Cook just until it’s opaque and flakes easily — usually about 3–5 minutes.
4. Now taste it. Add your oregano, thyme, Tabasco, salt, and pepper. Adjust it however you like — I tend to go heavy on the pepper because it gives the broth that cozy kick. Ladle it into bowls, grab a hunk of bread, and don’t wait for anyone else before you start eating. (You made it. You deserve first dibs.)

Storage Options:

This Tomato Garlic Fish Stew actually tastes better the next day — the flavors deepen overnight, like a good friendship. Store it in the fridge for up to two days in a sealed container. Just reheat gently over low heat when you’re ready. And if you’re thinking of freezing it, here’s my trick: freeze the broth separately and add fresh fish when you reheat it. The texture stays perfect that way.

Honestly, though? It rarely lasts long enough to freeze in my house.

Variations and Substitutions:

Here’s where you can make it your own — because no recipe should ever feel like a rulebook.

• Feeling bold? Add shrimp, scallops, or mussels for a seafood twist.

• No wine on hand? A squeeze of lemon juice works beautifully.

• Want it spicier? Throw in more Tabasco or a pinch of red pepper flakes.

• Going meat-free? Skip the fish and use chickpeas — they soak up the broth perfectly.

• Fresh herbs vs. dried? Both work. Use what’s in your pantry and don’t stress it.

What to Serve with Tomato Garlic Fish Stew?

If you’re wondering what to serve this with, I’ll make it easy — bread. Lots of it. Crusty, chewy, soak-up-all-the-broth kind of bread. But if you want to round out the meal, here are a few more ideas:

• Steamed rice: Soaks up the sauce and makes it feel extra cozy.

• Simple green salad: Fresh and crisp, because balance matters (kind of).

• Roasted veggies: Zucchini, eggplant, or asparagus — they play nice with tomato and garlic.

• A glass of wine: Obviously. You already opened the bottle, so…

Frequently Asked Questions:

Can I use frozen fish?
Yes! Just thaw it completely first and pat it dry. Nobody likes watery stew.

What kind of fish works best?
Cod, halibut, or snapper — anything firm enough to hold its shape. I’ve even tried tilapia in a pinch; it’s fine, just more delicate.

Can I make this ahead of time?
Absolutely. The tomato-garlic base can be made a day before. Just add the fish when you’re reheating — keeps it fresh and flaky.

There’s something deeply comforting about this Tomato Garlic Fish Stew. Maybe it’s the way the garlic and wine mingle, or how the broth feels like something you’d find at a seaside café where time moves slower. Or maybe it’s just the fact that it takes barely half an hour and still feels like a small victory at the end of a long day.

Either way, it’s one of those recipes I come back to again and again. You should try it — maybe on a Sunday when you’ve got music playing, a glass of wine in hand, and no real plans. That’s when food tastes its best, don’t you think?

So tell me — are you more of a tomato-soup person or a seafood-lover like me? Either way, I’ve got a bowl waiting for you.

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Tomato Garlic Fish Stew

Prep Time 15 minutes mins

Cook Time 19 minutes mins

Total Time 34 minutes mins

A flavorful Tomato Garlic Fish Stew prepared with tender white fish, ripe tomatoes, aromatic garlic, and herbs, simmered in a white wine and olive oil broth for a refined, Mediterranean-inspired meal.

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4 Servings

Ingredients

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• 6 tablespoons extra virgin olive oil
• 1 medium onion finely chopped (approximately 1 ½ cups)
• 3 large cloves garlic minced
• ⅔ cup fresh parsley leaves finely chopped
• 1 ½ cups fresh chopped tomatoes or 1 14-ounce can whole or crushed tomatoes with their juices
• 2 teaspoons tomato paste optional, for enhanced richness
• 1 8-ounce bottle clam juice or 1 cup shellfish stock
• ½ cup dry white wine such as Sauvignon Blanc
• 1 ½ pounds firm white fish fillets, halibut, cod, red snapper, or sea bass cut into 2-inch pieces
• 1 teaspoon salt plus additional to taste
• ⅛ teaspoon freshly ground black pepper plus additional to taste
• Pinch dried oregano
• Pinch dried thyme
• ⅛ teaspoon Tabasco sauce or more to taste

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Instructions

 

Sauté the aromatics:

1. In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Add the chopped onion and sauté for approximately 4 minutes, or until softened and translucent. Incorporate the minced garlic and continue cooking for an additional minute, stirring frequently to prevent burning. Add the parsley and cook for 2 minutes to release its aroma.

Add tomatoes and simmer:

1. Stir in the chopped tomatoes and tomato paste (if using). Reduce the heat slightly and cook for about 10 minutes, stirring occasionally, until the mixture thickens and the tomatoes begin to break down.

Combine with liquids and fish:

1. Pour in the clam juice and white wine, stirring to combine. Bring the mixture to a gentle simmer. Add the fish pieces carefully, ensuring they are evenly distributed in the broth. Simmer uncovered for approximately 3 to 5 minutes, or until the fish is opaque and flakes easily with a fork.

Season and finish:

1. Stir in the salt, black pepper, oregano, thyme, and Tabasco sauce. Taste and adjust the seasoning as needed. Simmer for an additional 1 to 2 minutes to allow the flavors to meld.

Serve:

1. Ladle the stew into individual serving bowls and garnish with additional fresh parsley, if desired. This dish pairs beautifully with warm crusty bread or steamed rice.

Notes

This Tomato Garlic Fish Stew is naturally gluten-free when prepared with certified gluten-free clam juice, stock, and seasonings. Always verify ingredient labels, as certain commercial broths or spice blends may contain gluten-based additives. For serving, pair with gluten-free artisan bread or cooked white rice instead of traditional baguette slices.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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