Fisherman's Stew Recipe

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Fisherman's Stew

Sharon Crawford


This recipe is so good on a cold damp day. It will warm your insides. I enjoy this with some home made croutons
It is very versatile in that you can change the fish that you want in it. Just remember that fish that needs cooked the least, needs to be saved for last. Be creative!!!

★★★★★ 2 votes
25 Min
1 Hr


2 Tbsp
olive oil or oil from the sausage
sweet or spicy sausage cut in 1/4 in pieces
large onion chopped small
peppers (red and green or yellow) chopped
1 Tbsp
red pepper flakes
1 can(s)
28oz diced tomatoes
1 box
low sodium chicken broth
1 c
white wine
head of garlic chopped
2 Tbsp
old bay seasoning
salt and pepper to taste
1 lb
white fish like haddock cut in chunks
1 lb
salmon cut in chunks
1/2 lb
large shrimp, cleaned and chopped
1/2 lb
any other fish you want, i like to add crab meat
2/3 c
sushi rice or river rice


1Brown sausage and set aside
2add oil to heavy pan, add peppers and onions and cook until translucent and soft, then add garlic, mix well
3add all the other ingredients except the fish and bring to boil. simmer for 30 min
4Add chopped up fish, cooked sausage and rice. Bring to boil and let cook for 10 min.
Add shrimp, cook another 5 min and shut off. Let it stand for 20 min allowing the rice to pop, but not overcooking the shrimp.

About this Recipe

Course/Dish: Fish Soups
Hashtag: #Stews