Fish Stew

Fresh fish fillets cooked in a stew with onions, garlic, potatoes, tomato make this recipe an instant hit.

Products you'll need:

Campbell's® 30% Less Sodium Ready To Use Seafood Broth

Campbell's® 30% Less Sodium Ready To Use Seafood Broth

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  • 2 tbsp (30 mL) olive oil
  • 1 medium onion, chopped
  • 1/2 fennel bulb, chopped
  • 3 garlic cloves, chopped
  • 1 carton Campbell's® 30% Less Sodium Ready To Use Seafood Broth
  • 2 cups (500 mL) mini potato
  • 1 large roma tomato, chopped
  • 1 pinch saffron (optional)
  • 250 grams boneless firm-fleshed white fish (cod, haddock, or halibut), cut into bite sized pieces
  • 250 grams peeled raw shrimp
  • 1 bread with a good crust
  • 2 tbsp (30 mL) olive oil, for the bread


  1. In a large pot, heat oil over medium. Add onion, fennel and garlic; cook 3-4 minutes, stirring frequently, or until starting to soften.
  2. Add broth, potatoes, tomato and saffron, if using. Bring to simmer; reduce heat, cover and cook for 12-15 minutes or until potatoes are tender.
  3. Gently stir in fish and shrimp. Bring back to simmer for 3-5 minutes or until shrimp are pink and fish flakes easily. Serve immediately with crusty bread, if desired.

Recipe tips

  • For an extra burst of freshness, garnish with chopped fresh parsley or fennel tops.
  • Take your crusty bread to the next level with garlic crostini! Bake 1cm thick slices at 375°F (190°C) until lightly browned. Remove from the oven, brush with extra virgin olive oil then rub edges with a raw clove of garlic. Serve warm or at room temperature as a delicious accompaniment to any soup or stew.

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Amount Per Serving
Calories 340
Fat 15 g
Sodium 800 mg
Carbohydrate 19 g
Dietary Fibre 4 g
Protein 33 g
Calcium 9 %DV

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