This creamy, hearty, and flavorful Paraguayan Creamy Fish Stew is perfect for seafood lovers. This rich and creamy stew is made with firm fish fillets, vegetables, herbs, and a touch of cream, creating a delicious combination of flavors and textures.
The natural starches in the russet potatoes used in the recipe add body to the stew, while the heavy cream provides a velvety richness that will satisfy your taste buds.
Whether you're looking for a comforting meal on a chilly night or a dish to impress your guests, Creamy Fish Stew is a perfect choice. 😋🐟
How to Make Creamy Fish Stew
Note: The full instructions are provided in the recipe card below.
Place the fish fillet on parchment paper and sprinkle it with kosher salt and pepper. Drizzle the lemon juice over the top of the fillets and let marinate in the refrigerator for 20 to 30 minutes.
Remove the fish fillets from the refrigerator and roll up each fillet, beginning at the narrow end, and weave a large toothpick to keep the roll closed. Repeat the process until you have finished all the fish rolls. Heat 3 tablespoons extra olive oil in a large saucepan over medium-high heat.
Add the onion, poblano pepper, carrot, tomatoes, and garlic; season with 1 ½ teaspoons kosher salt, 2 teaspoons crushed red pepper flakes pepper, 1 teaspoon oregano, and bay leaf.
Cover and cook until the vegetables are softened, about 10 minutes. Deglaze with white wine. Once evaporated, add chicken stock and potatoes. Bring it to a boil for about 5 minutes, then reduce the heat to a simmer.
Cook until the potatoes are tender, about 8 to 10 minutes. Increase heat to medium-high; nestle the pieces of fish rolls previously seasoned among the vegetables in the pan and stir the Creamy Fish Stew in with the cream.
Heat Creamy Fish Stew until warmed through and fish is opaque throughout about 2 minutes. Scatter chunks of cheese over the stew and sprinkle with chopped green onions and cilantro; cover for about 5 minutes.
Remove the toothpick and serve the Creamy Fish Stew as it is or over white rice. Enjoy our Creamy Fish Stew!
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Recipe
Easy Creamy Fish Stew
Ingredients
- 6 Catfish fillets , tilapia, cod, or any firm fish fillets.
- 1 large onion , julienne sliced
- 1 carrot , julienne sliced
- 1 cup white wine
- ½ cup homemade fish broth , Knorr low sodium chicken broth or vegetable broth
- 1 Poblano pepper or green bell pepper , julienne sliced
- 1 red bell pepper , julienne sliced
- 5 garlic cloves , finely minced
- 6 Roma tomatoes , sliced
- 2 russet potatoes , thinly sliced * (about 7 mm to 1 cm)
- 1 bay leaf
- 1 teaspoon dried oregano
- ½ bunch green onions , chopped
- ½ bunch of cilantro or Italian parsley , chopped
- 1½ teaspoon kosher salt
- 2 teaspoons red pepper flakes , to taste
- Juice of 1 lemon
- 80 ml of heavy cream or light cream
- 200 g mozzarella cheese (cut into little chunks)
- Extra virgin olive oil , as needed
Instructions
- Place the fish fillet on a piece of parchment paper and sprinkle it with kosher salt and pepper. Drizzle the lemon juice over the top of the fillets and let marinate in the refrigerator for 20 to 30 minutes.
- Remove the fish fillets from the refrigerator and roll up each fillet, beginning at the narrow end and weave a large toothpick to keep the roll closed. Repeat the process until you have finished all the fish rolls.
- Heat 3 tablespoons extra olive oil in a large saucepan over medium-high heat. Add the onion, poblano pepper, carrot, tomatoes, and garlic; season with 1 ½ teaspoon kosher salt, 2 teaspoons crushed red pepper flakes pepper, 1 teaspoon oregano and bay leaf. Cover and cook until the vegetables are softened, about 10 minutes.
- Deglaze with white wine. Once evaporated, add chicken stock and potatoes. Bring it to a boil for about 5 minutes, then reduce the heat to a simmer. Cook until the potatoes are tender, about 8 to 10 minutes. Increase heat to medium-high; nestle the pieces of fish rolls previously seasoned among the vegetables in the pan and stir the Creamy Fish Stew in with the cream.
- Heat Creamy Fish Stew until warmed through and fish is opaque throughout, about 2 minutes. Scatter chunks of cheese over the stew and sprinkle with chopped green onions and cilantro; cover for about 5 minutes. Remove the toothpick and serve the Creamy Fish Stew as it is or over white rice.
- Enjoy our Creamy Fish Stew!
Notes
- To store: the creamy fish stew, first, let it cool down to room temperature. Then, transfer it to an airtight container and refrigerate it for 3-4 days. If you want to store it longer, you can freeze it for 2-3 months. When freezing, leave space in the container for the stew to expand as it freezes.
- To reheat: the stew, you can do it on the stovetop or microwave. If reheating on the stovetop, transfer the casserole to a pot and add a little water or broth to thin it out. Heat it on medium heat, occasionally stirring, until it simmers. If you want to reheat the meal in the microwave, transfer the stew to a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Microwave on high for 2-3 minutes, stirring halfway through, until the stew is heated.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
