A cozy Tomato-Ginger Fish Stew made with white fish, tomatoes, potatoes, garlic, and fresh ginger — comforting, fresh, and ready in 30 minutes.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
I first made this Tomato-Ginger Fish Stew on one of those gray, rainy evenings when everything felt sort of “meh.” You know those days — you’re tired, hungry, but also craving something that makes you feel alive again. The kind of meal that warms you up but also wakes up your taste buds.
I’d just come back from a weekend trip to the coast. There was this tiny seafood shack by the pier — the kind where the menu’s written in chalk and half-erased by sea air. They had this stew that was tomato-based with a whisper of ginger, and I swear, it hit every note. Bright, cozy, and somehow both delicate and bold. I couldn’t stop thinking about it.
So when I got home, still smelling faintly like sunscreen and ocean breeze, I decided to make my own version. I had no recipe, just a vague memory and a fridge full of “we’ll see what happens.” Potatoes. A lonely can of tomatoes. Fresh ginger I bought on a whim. Somehow, it all came together — and the first spoonful brought me right back to that pier. It wasn’t identical (nothing ever is), but it was mine. Honest, simple, and ridiculously good.
And now? It’s one of those recipes I go back to whenever I need a pick-me-up. The scent of ginger sizzling in olive oil feels like therapy — or maybe like an apology to my past self for all those boring dinners I once ate.
Why You’ll Love This Tomato-Ginger Fish Stew Recipe?
This stew has a personality — bright, warm, and just a little unpredictable. It’s not one of those heavy, slow-cooked meals that glue you to the couch. No, this one’s light but comforting, like slipping into your favorite sweater that still smells faintly of sunshine.
The tomatoes give it that tangy backbone, while the ginger keeps it lively. And the fish? It just sort of melts in your mouth — delicate but not shy. The potatoes add just enough heft to make it satisfying, but not so much that you need a nap afterward. It’s that rare recipe that feels fancy but comes together faster than most takeout orders.
And maybe the best part — it’s flexible. You can swap fish types, add a handful of spinach, or even sneak in some chili flakes if you’re feeling bold. There’s no “perfect” version, which I kinda love. Cooking should feel freeing, don’t you think?
Ingredient Notes:
Here’s a little kitchen chat about what makes this Tomato-Ginger Fish Stew sing. Each ingredient’s got a purpose, but there’s room to play.
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Red Potatoes: They’re creamy and hold their shape. If you only have Yukon Golds or russets — no big deal. This stew’s forgiving.
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Fresh Ginger: Don’t even think about skipping it. It’s the heartbeat of the dish. Grate it fresh — jarred stuff just doesn’t give that same warmth.
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Garlic: Adds that earthy comfort to balance the zingy ginger. And yes, you can add more. There’s no such thing as “too much garlic.”
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Tomatoes: Canned is perfect. Fresh if you’ve got them. They bring that sunny acidity that makes everything taste like it tried harder.
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Chicken Stock: I use chicken stock for depth, but veggie stock totally works. Even water with a bouillon cube will do in a pinch.
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Fish: Haddock, halibut, cod, flounder — anything firm enough to stay together. I’ve even used tilapia once when that’s all I had. It was fine. Delicious, actually.
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Parsley: A final flourish. Brightens everything at the end. It’s like the confetti on top of the stew.
How To Make Tomato-Ginger Fish Stew?
If I can make this after a long day with half my brain still on vacation, you can too. It’s simple, unfussy, and honestly kind of soothing once you get into it.
Step 1: Steam the potatoes.
Slice the potatoes thinly — about ¼ inch — and steam them for 10 minutes. Don’t peel them; that skin gives character (and let’s be honest, who has time for peeling?). They should be tender but not falling apart.
Step 2: Start the base.
In a big pot, warm up some olive oil over medium heat. Toss in your grated ginger and garlic and let them sizzle for a minute. That smell right there? That’s happiness in the making. Add the canned tomatoes, sugar, salt, pepper, and a pinch of crushed red pepper. Give it a stir, then let it bubble for about three minutes.
Step 3: Make it brothy.
Pour in the chicken stock and bring it to a gentle simmer. Let it go for 10 minutes so the flavors mellow out and get cozy together.
Step 4: Add the potatoes back in.
Once the broth’s humming along nicely, slide in the steamed potatoes. They’ll soak up that gingery-tomato goodness like little sponges.
Step 5: Add the fish.
Cut your fish into chunks — about three inches long. Big enough to stay intact, small enough to fit on a spoon. Gently press them into the simmering broth, cover the pot, and let it cook for five minutes. No peeking. The fish should turn opaque and flake easily with a fork.
Step 6: Taste, tweak, and serve.
This is where the magic happens. Taste it — maybe it needs a pinch more salt, maybe a little squeeze of lemon, maybe nothing at all. Sprinkle fresh parsley on top, ladle it into bowls, and just breathe it in for a second before diving in.
Serve it with bread, rice, or honestly, a spoon big enough to get greedy with.
Want To Save This Recipe?
Storage Options:
Here’s the thing — this Tomato-Ginger Fish Stew is best fresh. Like, really fresh. That fish deserves its moment in the spotlight. But if you’ve got leftovers, tuck them into an airtight container and refrigerate for up to two days. Just reheat gently on the stove (not the microwave, please — it’s cruel to fish).
Pro tip: The base — tomatoes, ginger, garlic, broth — can be made a day ahead. Then just reheat and add the fish and potatoes when you’re ready to eat. Dinner in ten? Done.
Variations and Substitutions:
This stew is flexible — almost too flexible. You can tweak it endlessly and it still turns out amazing.
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Feeling spicy? Add a touch of chili paste or sriracha.
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Going dairy-free? Perfect — it already is.
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Craving creamy? Stir in some coconut milk for a tropical twist.
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No potatoes? Try chickpeas or sweet potatoes.
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No fish? Shrimp or scallops work too — they cook even faster.
It’s one of those recipes that forgives your laziness and rewards your creativity.
What to Serve with Tomato-Ginger Fish Stew?
You’ve got options here, depending on your mood (and what’s lurking in your kitchen).
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Crusty Bread: Always the winner. Dip, scoop, repeat.
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Rice: The classic partner-in-crime.
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Couscous: For a lighter touch.
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Simple Salad: Something crisp to balance the stew.
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Roasted Veggies: Because you can never have too many warm, cozy things in one meal.
Frequently Asked Questions:
Can I make it ahead?
Yes, but don’t add the fish until right before serving. Otherwise, you’ll end up with flakes instead of fillets.
What kind of fish is best?
Any firm white fish. Cod, halibut, haddock — even local market fish if it’s fresh.
Can I freeze it?
Nope. Trust me on this one. The fish will lose its texture. But the base? Freeze away and thank yourself later.
I don’t know about you, but there’s something about a simple stew like this that just feels right. It’s comforting without being heavy, and it’s got enough warmth from the ginger to make you forget how long winter’s been dragging on.
Make it once, and it becomes one of those “in your back pocket” meals — the kind you don’t even need to look up anymore. It’s humble, it’s cozy, and it’s the perfect way to turn a handful of simple ingredients into something worth remembering.
So go ahead — pour yourself a bowl, curl up by the window, and let the ginger do its magic.
And hey, if you end up eating it straight from the pot… you’re in good company.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Tomato-Ginger Fish Stew
Ingredients
- 4 small red potatoes approximately 15 ounces or 443 g
- 2 tablespoons olive oil
- 3 tablespoons finely grated fresh ginger
- 1 clove garlic crushed
- 1 can 14–16 ounces / 400–453 g diced tomatoes
- ½ teaspoon granulated sugar
- ½ teaspoon salt plus more to taste
- ¼ teaspoon freshly ground black pepper plus more to taste
- ¼ teaspoon crushed red pepper flakes
- 3 cups 700 ml chicken stock (or vegetable stock, if preferred)
- 2 pounds 0.9 kg firm white fish fillets, such as haddock, halibut, hake, or cod (skin on or off)
- 2 tablespoons freshly chopped parsley
Instructions
Prepare the potatoes:
- Without peeling, slice the red potatoes into ¼-inch (6 mm) rounds. Place them in a steamer basket over boiling water, cover tightly, and steam for approximately 10 minutes, or until tender. Remove from heat and set aside.
Prepare the tomato base:
- While the potatoes cook, heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the grated ginger and crushed garlic, stirring for about 1 minute until fragrant. Stir in the diced tomatoes with their juices, sugar, salt, black pepper, and crushed red pepper flakes. Continue cooking, stirring occasionally, for about 3 minutes to allow the flavors to blend.
Simmer the broth:
- Pour in the chicken stock and bring the mixture to a gentle boil. Reduce the heat to low and simmer uncovered for 10 minutes, or until the flavors have mellowed and the broth has slightly thickened.
Combine with potatoes:
- Add the steamed potatoes to the pot and return the mixture to a simmer. Cook for an additional 2 minutes to allow the potatoes to absorb the aromatic broth.
Add the fish:
- Cut the fish fillets into 3-inch (7–8 cm) pieces. Gently add them to the pot, pressing each piece slightly into the liquid to ensure full submersion. Cover and cook over low heat for approximately 5 minutes, or until the fish is opaque and flakes easily with a fork.
Final seasoning and garnish:
- Taste the stew and adjust the seasoning with additional salt or black pepper, if needed. Remove from heat and sprinkle freshly chopped parsley over the top.
- Serve the Tomato-Ginger Fish Stew hot, accompanied by crusty bread, steamed rice, or a simple green salad.
Notes
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!
