Haddock and Vegetable Stew Recipe

Dive into this hearty stew perfect for winter nights!

Start with a good fish stock for this hearty soup.

Serves 4


  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 large onion, diced (about 1¼ cups)
  • 1 large carrot, coarsely chopped
  • ½ to 1 teaspoon chili paste with garlic (optional)
  • 2 to 3 cups fish stock
  • 1 15-ounce can white beans, drained
  • 1½ to 2 cups chopped tomatoes
  • 1 to 2 tablespoons sliced fresh basil, cilantro, or parsley
  • 1 to 3 cups flaked cooked fish
  • Salt
  • Freshly milled black pepper


Heat the olive oil in a large nonreactive pot. Stir in the garlic, onion, and carrot. Cook over medium heat for 5 minutes, stirring frequently, or until the onion is golden and the carrot has begun to cook. Stir in the chili paste, if using, and cook 1 minute longer. Add the fish stock, the beans, and the tomatoes. (It is unnecessary to peel them.) Simmer the mixture for 15 minutes, or until the vegetables are cooked through but still retain their texture. Add the basil. Stir in the fish, turn off the heat, and let sit for at least 10 minutes. Season with additional herbs and/or salt and pepper to taste.

With Peppers (variation)

Add 1 large green pepper, seeded and cut into chunks, along with the carrots.


From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.

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