21 Flavorful Dutch Oven Fish Stew Recipes for Any Season

Fish stew is one of those dishes that can be both comforting and sophisticated, delivering layers of flavor with every spoonful.

Using a Dutch oven to prepare fish stew ensures that your seafood remains tender while the vegetables and spices meld into a rich, aromatic broth.

Whether you prefer Mediterranean flavors, spicy Cajun heat, creamy coconut bases, or exotic Asian-inspired broths, a Dutch oven can handle it all.

In this guide, we’ve compiled 21 Dutch oven fish stew recipes from around the world.

From Moroccan-spiced stews with preserved lemon to Thai coconut curry fish stew, each recipe is designed to be simple yet packed with flavor.

These stews are perfect for cozy weeknight dinners, family gatherings, or even impressing guests with global-inspired seafood dishes.

Whether you’re a seasoned home cook or new to fish stews, this collection will inspire you to explore new flavors, techniques, and combinations.

21 Flavorful Dutch Oven Fish Stew Recipes for Any Season

A Dutch oven is the ultimate tool for making fish stew, allowing flavors to develop slowly while keeping the fish tender and juicy.

The 21 recipes in this collection offer a wide variety of flavor profiles—from bold, spicy Cajun dishes to light and aromatic Mediterranean stews.

Whether you’re looking for a creamy coconut base, a smoky tomato stew, or a zesty lemon-dill variation, these recipes have you covered.

Not only are they delicious, but they’re also perfect for making in advance, freezing for later, or sharing with family and friends.

Explore these 21 Dutch oven fish stew recipes and elevate your seafood game with hearty, flavorful, and globally inspired one-pot meals.

Mediterranean Dutch Oven Fish Stew

This Mediterranean-inspired fish stew is a harmonious blend of fresh vegetables, aromatic herbs, and succulent fish simmered to perfection in a Dutch oven.

Its bright, tangy tomato base and hints of lemon make it a comforting yet refreshing dish, perfect for cozy dinners.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 celery stalks, diced
• 2 medium carrots, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 can (14 oz) diced tomatoes
• 2 cups fish stock or vegetable stock
• 1/2 cup dry white wine
• 1 pound firm white fish (cod, halibut, or tilapia), cut into chunks
• 1/2 pound shrimp, peeled and deveined
• 1/4 cup chopped fresh parsley
• Juice of 1 lemon
• Salt and pepper to taste
• Crusty bread for serving

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add onions and cook until translucent, about 5 minutes.
2. Stir in garlic, celery, carrots, and bell peppers, cooking for another 5-6 minutes until slightly softened.
3. Add smoked paprika, oregano, and red pepper flakes. Stir to coat the vegetables and release the spices’ aroma.
4. Pour in diced tomatoes, fish stock, and white wine. Bring to a gentle simmer, then reduce heat and cook for 15 minutes to allow flavors to meld.
5. Gently add fish chunks and shrimp to the stew. Simmer for 8-10 minutes until the fish is opaque and cooked through.
6. Remove from heat, stir in fresh parsley and lemon juice, and season with salt and pepper.
7. Serve hot with crusty bread for dipping into the flavorful broth.

This Mediterranean Dutch oven fish stew is hearty, aromatic, and bright with the flavors of the sea and garden-fresh vegetables.

It’s a perfect dish to warm up a chilly evening while feeling light and vibrant.

Spicy Cajun Dutch Oven Fish Stew

A bold, spicy Cajun fish stew that bursts with flavor from peppers, onions, and aromatic spices.

Cooked in a Dutch oven, this dish delivers a rich, hearty stew with tender fish and a fiery kick that makes every spoonful exciting.

Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 can (14 oz) diced tomatoes
• 2 cups chicken or seafood stock
• 1 pound catfish or cod, cut into chunks
• 1/2 pound shrimp, peeled and deveined
• 2 green onions, sliced
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste
• Cooked rice, for serving

Instructions:

1. Heat oil in a Dutch oven over medium heat. Add onions, bell peppers, and celery, sautéing until softened, about 5 minutes.
2. Stir in garlic, smoked paprika, Cajun seasoning, thyme, and cayenne. Cook for 1-2 minutes until fragrant.
3. Add diced tomatoes and stock, bring to a simmer. Reduce heat and cook for 10-15 minutes to blend flavors.
4. Carefully add fish and shrimp to the simmering stew. Cook 6-8 minutes until the seafood is cooked through.
5. Stir in green onions and parsley, season with salt and pepper.
6. Serve hot over a bed of fluffy rice, spooning plenty of stew over the top.

This Cajun Dutch oven fish stew delivers layers of bold, spicy flavors that warm you from the inside out.

The combination of tender fish, shrimp, and aromatic spices makes it a feast for the senses.

Creamy Coconut Dutch Oven Fish Stew

A luscious and creamy coconut fish stew cooked in a Dutch oven, infused with fragrant ginger, lemongrass, and lime.

This dish combines tropical flavors with tender white fish for a comforting, silky stew that’s both exotic and soothing.

Ingredients:

• 2 tablespoons coconut oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 stalk lemongrass, bruised and chopped
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 can (14 oz) coconut milk
• 1 cup fish stock or vegetable stock
• 1 pound white fish (snapper, cod, or halibut), cut into chunks
• 1/2 pound shrimp, peeled and deveined
• 2 tablespoons fish sauce
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• Steamed jasmine rice, for serving

Instructions:

1. Heat coconut oil in a Dutch oven over medium heat. Sauté onions, garlic, and ginger until fragrant, about 3-4 minutes.
2. Add lemongrass and bell peppers, cooking for another 3 minutes.
3. Pour in coconut milk and fish stock. Bring to a gentle simmer and cook 10 minutes to let flavors develop.
4. Add fish and shrimp to the stew. Simmer 6-8 minutes until seafood is tender and cooked through.
5. Stir in fish sauce, lime juice, and cilantro. Adjust seasoning with salt and pepper.
6. Serve hot over steamed jasmine rice, spooning the creamy coconut broth generously.

This creamy coconut Dutch oven fish stew offers a perfect balance of tropical sweetness, tangy lime, and aromatic herbs.

It’s a comforting yet exotic meal that feels indulgent while being light and healthy.

Italian Herb Dutch Oven Fish Stew

This Italian-inspired fish stew is fragrant with fresh herbs, garlic, and tomatoes.

The combination of firm white fish, tender vegetables, and a light broth creates a comforting yet elegant meal that brings the taste of the Mediterranean coast to your table.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 celery stalks, diced
• 1 carrot, diced
• 1 can (14 oz) diced tomatoes
• 1/2 cup dry white wine
• 2 cups fish or vegetable stock
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 pound white fish (cod, haddock, or halibut), cut into chunks
• 1/2 pound mussels or clams, cleaned
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• Salt and pepper to taste
• Crusty bread or polenta, for serving

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion, garlic, celery, and carrot until soft, about 5-6 minutes.
2. Stir in oregano, basil, and red pepper flakes. Cook 1 minute until fragrant.
3. Add diced tomatoes, white wine, and stock. Bring to a gentle simmer and cook for 10 minutes to let the flavors meld.
4. Carefully add the fish and shellfish, simmering 6-8 minutes until the fish is opaque and shellfish have opened. Discard any unopened shells.
5. Stir in parsley and lemon juice. Season with salt and pepper.
6. Serve hot with crusty bread or creamy polenta.

This Italian herb Dutch oven fish stew is delicate yet flavorful, perfect for a cozy family dinner or an elegant meal for guests.

The fresh herbs and lemon brighten the rich seafood flavors beautifully.

Smoky Tomato Dutch Oven Fish Stew

A smoky, rich fish stew featuring tomatoes, smoked paprika, and hearty vegetables.

The Dutch oven allows the flavors to meld beautifully, resulting in a deeply satisfying stew with tender fish and a smoky, savory broth.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 2 medium carrots, sliced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 can (14 oz) crushed tomatoes
• 2 cups fish or vegetable stock
• 1 pound firm white fish (cod, pollock, or tilapia), cut into chunks
• 1/2 pound shrimp, peeled and deveined
• 1/4 cup fresh cilantro or parsley, chopped
• Salt and pepper to taste
• Crusty bread or rice for serving

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onions, garlic, bell pepper, and carrots until soft, about 5-7 minutes.
2. Stir in smoked paprika and cumin. Cook 1 minute to release the flavors.
3. Add crushed tomatoes and stock. Bring to a simmer and cook for 15 minutes.
4. Gently add fish and shrimp. Simmer 8-10 minutes until seafood is cooked through.
5. Stir in cilantro or parsley, and season with salt and pepper.
6. Serve immediately with crusty bread or rice.

The smoky tomato Dutch oven fish stew is bold, comforting, and full of rich, deep flavors.

It’s a dish that feels rustic yet sophisticated, perfect for a hearty weeknight meal.

Thai Red Curry Dutch Oven Fish Stew

This Thai-inspired fish stew features a creamy coconut and red curry base, enhanced with lemongrass, ginger, and lime leaves.

Tender fish and vegetables simmer together in a flavorful broth that is aromatic, spicy, and slightly sweet.

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 stalk lemongrass, bruised and chopped
• 1-2 tablespoons Thai red curry paste
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 can (14 oz) coconut milk
• 1 cup fish stock or vegetable stock
• 1 pound white fish (snapper, cod, or tilapia), cut into chunks
• 1/2 pound shrimp, peeled and deveined
• 1 tablespoon fish sauce
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish
• Steamed jasmine rice, for serving

Instructions:

1. Heat coconut oil in a Dutch oven over medium heat. Sauté onion, garlic, and ginger until fragrant, 3-4 minutes.
2. Add lemongrass and red curry paste, cooking 1-2 minutes to bloom the flavors.
3. Stir in bell peppers, coconut milk, and fish stock. Bring to a gentle simmer and cook 10 minutes.
4. Add fish and shrimp, simmering 6-8 minutes until cooked through.
5. Stir in fish sauce and lime juice. Garnish with fresh cilantro.
6. Serve over steamed jasmine rice, spooning the aromatic curry sauce over the top.

This Thai red curry Dutch oven fish stew is a fragrant and comforting dish with a perfect balance of heat, sweetness, and tang.

The creamy coconut base and fresh herbs make it a tropical delight for any seafood lover.

Moroccan-Spiced Dutch Oven Fish Stew

This Moroccan-inspired stew is vibrant with warm spices, tomatoes, and preserved lemon.

The Dutch oven allows the fish and vegetables to absorb rich flavors, resulting in a fragrant, hearty dish with North African flair.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 can (14 oz) diced tomatoes
• 2 cups fish stock or vegetable stock
• 1 preserved lemon, chopped
• 1 pound firm white fish (cod, halibut), cut into chunks
• 1/2 pound shrimp, peeled and deveined
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• Couscous, for serving

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion and garlic until softened, about 5 minutes.
2. Add cumin, coriander, cinnamon, paprika, and cayenne; cook 1-2 minutes until fragrant.
3. Stir in diced tomatoes, stock, and preserved lemon. Simmer for 10-15 minutes to develop flavors.
4. Gently add fish and shrimp. Simmer 8 minutes until cooked through.
5. Stir in cilantro and season with salt and pepper.
6. Serve over fluffy couscous.

This Moroccan fish stew is aromatic, slightly spicy, and rich with North African flavors.

The preserved lemon adds a bright, unique tang that complements the tender seafood beautifully.

Caribbean Coconut Dutch Oven Fish Stew

A tropical stew bursting with Caribbean flavors.

Coconut milk, bell peppers, and spices come together in a Dutch oven to create a creamy, lightly sweet stew perfect with rice or plantains.

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 teaspoon allspice
• 1 teaspoon thyme
• 1 can (14 oz) coconut milk
• 1 cup fish stock
• 1 pound firm white fish (snapper, grouper), cut into chunks
• 1/2 pound shrimp, peeled and deveined
• Juice of 1 lime
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Steamed rice, for serving

Instructions:

1. Heat coconut oil in a Dutch oven over medium heat. Sauté onion, garlic, and ginger until fragrant, 3-4 minutes.
2. Add bell peppers, allspice, and thyme. Cook 2-3 minutes.
3. Pour in coconut milk and fish stock. Simmer 10 minutes to develop flavors.
4. Gently add fish and shrimp, simmer 6-8 minutes until seafood is cooked.
5. Stir in lime juice and parsley. Season with salt and pepper.
6. Serve over steamed rice.

This Caribbean coconut fish stew is creamy, aromatic, and subtly sweet.

The combination of tropical flavors and tender seafood makes it a comforting yet exotic meal.

French Provençal Dutch Oven Fish Stew

Inspired by the flavors of Provence, this fish stew features tomatoes, olives, garlic, and fresh herbs.

Slow-cooked in a Dutch oven, it delivers a rich, herbaceous broth with tender fish.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 teaspoon herbes de Provence
• 1/2 teaspoon paprika
• 1 can (14 oz) crushed tomatoes
• 2 cups fish stock
• 1 pound white fish (cod, halibut), cut into chunks
• 1/2 cup pitted green olives, sliced
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• Crusty bread for serving

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion, garlic, and peppers until soft, 5-6 minutes.
2. Add herbes de Provence and paprika, cooking 1 minute.
3. Stir in crushed tomatoes and stock. Simmer 10-15 minutes to develop flavors.
4. Gently add fish and olives, simmer 6-8 minutes until fish is cooked through.
5. Stir in parsley, and season with salt and pepper.
6. Serve with crusty bread.

This Provençal Dutch oven fish stew is light, aromatic, and full of Mediterranean charm.

The combination of olives, herbs, and tender fish makes it perfect for a rustic yet elegant meal.

Tomato-Basil Dutch Oven Fish Stew

A fresh and simple tomato-based fish stew, enhanced with basil and garlic.

Dutch oven cooking brings out a deep, satisfying flavor while keeping the fish tender and juicy.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 2 cups fish stock
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1 pound white fish (tilapia, cod), cut into chunks
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Crusty bread or pasta, for serving

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion and garlic 5 minutes until soft.
2. Add diced tomatoes, fish stock, oregano, and red pepper flakes. Simmer 10-15 minutes.
3. Add fish chunks and cook 6-8 minutes until opaque and cooked through.
4. Stir in fresh basil and season with salt and pepper.
5. Serve with crusty bread or pasta.

This tomato-basil Dutch oven fish stew is fresh, comforting, and full of vibrant flavors. Its simplicity makes it a perfect weeknight dish.

Spanish Chorizo Dutch Oven Fish Stew

A hearty stew featuring chorizo, tomatoes, and white fish.

The Dutch oven brings out the smoky, spicy flavors of the chorizo, which complement the delicate fish beautifully.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1/2 pound chorizo, sliced
• 1 teaspoon smoked paprika
• 1 can (14 oz) diced tomatoes
• 2 cups fish stock
• 1 pound white fish (cod, halibut), cut into chunks
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Crusty bread, for serving

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion, garlic, and bell pepper 5 minutes.
2. Add chorizo and smoked paprika, cooking 3-4 minutes until aromatic.
3. Stir in diced tomatoes and fish stock. Simmer 10-15 minutes.
4. Add fish and cook 6-8 minutes until cooked through.
5. Stir in parsley and season with salt and pepper.
6. Serve with crusty bread.

The Spanish chorizo Dutch oven fish stew is smoky, flavorful, and hearty.

The combination of spicy chorizo and tender fish makes it a perfect comfort food with a bold twist.

Lemon-Dill Dutch Oven Fish Stew

A light and refreshing fish stew with lemon and dill.

Perfectly cooked in a Dutch oven, the fish remains tender while the tangy broth is brightened with fresh herbs and citrus.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, sliced
• 1 cup fish stock
• 1 pound white fish (cod, haddock), cut into chunks
• Juice and zest of 1 lemon
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste
• Boiled potatoes or rice, for serving

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion, garlic, and carrots 5-6 minutes until soft.
2. Add fish stock and bring to a simmer.
3. Gently add fish chunks, cooking 6-8 minutes until opaque.
4. Stir in lemon juice, zest, and fresh dill. Season with salt and pepper.
5. Serve with boiled potatoes or rice.

This lemon-dill Dutch oven fish stew is bright, light, and flavorful.

It’s perfect for a fresh, healthy, and satisfying meal that feels both comforting and elegant.

Ginger-Lemongrass Dutch Oven Fish Stew

A fragrant, Asian-inspired fish stew where fresh ginger and lemongrass infuse the broth with aromatic, citrusy notes.

The Dutch oven ensures the flavors meld beautifully while keeping the fish tender.

Ingredients:

• 2 tablespoons vegetable oil
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 stalk lemongrass, bruised and chopped
• 1 red bell pepper, sliced
• 1 can (14 oz) coconut milk
• 1 cup fish stock
• 1 pound white fish (snapper or cod), cut into chunks
• 1/2 pound shrimp, peeled and deveined
• 2 tablespoons fish sauce
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• Steamed jasmine rice, for serving

Instructions:

1. Heat oil in a Dutch oven over medium heat. Sauté onion, garlic, and ginger until fragrant, 3-4 minutes.
2. Add lemongrass and bell pepper, cooking 2-3 minutes.
3. Stir in coconut milk and fish stock. Bring to a gentle simmer and cook 10 minutes.
4. Gently add fish and shrimp, simmer 6-8 minutes until cooked through.
5. Stir in fish sauce, lime juice, and cilantro. Season with salt and pepper.
6. Serve over steamed jasmine rice.

This ginger-lemongrass fish stew is aromatic, light, and exotic.

The combination of citrusy lemongrass, coconut, and tender seafood makes it a refreshing yet comforting dish.

Harissa Dutch Oven Fish Stew

A North African-inspired fish stew featuring spicy harissa paste, tomatoes, and aromatic vegetables.

The Dutch oven intensifies the flavors, giving the stew a bold, smoky, and slightly fiery character.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 2 tablespoons harissa paste
• 1 can (14 oz) diced tomatoes
• 2 cups fish stock
• 1 pound white fish (cod or halibut), cut into chunks
• 1/2 pound shrimp, peeled and deveined
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Couscous or rice, for serving

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion, garlic, and bell pepper until softened, 5 minutes.
2. Stir in harissa paste and cook 1-2 minutes until fragrant.
3. Add diced tomatoes and fish stock. Bring to a simmer and cook 10 minutes.
4. Gently add fish and shrimp, simmer 6-8 minutes until seafood is cooked through.
5. Stir in parsley and season with salt and pepper.
6. Serve with couscous or rice.

This harissa fish stew is spicy, aromatic, and full of North African flair.

The bold flavors of harissa complement tender fish perfectly for a warming and adventurous meal.

Creamy Tomato Dutch Oven Fish Stew

A rich, creamy fish stew with a tomato base, simmered slowly in a Dutch oven for a luscious, velvety texture.

Perfect for a cozy dinner with crusty bread or pasta.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 cup fish stock
• 1/2 cup heavy cream or coconut cream
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika
• 1 pound white fish (cod or tilapia), cut into chunks
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Crusty bread or pasta, for serving

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion and garlic 5 minutes until softened.
2. Add tomatoes, fish stock, basil, and smoked paprika. Simmer 10 minutes.
3. Stir in cream and add fish chunks. Cook 6-8 minutes until fish is opaque.
4. Stir in parsley and season with salt and pepper.
5. Serve hot with bread or pasta.

This creamy tomato fish stew is rich, comforting, and flavorful.

The creamy broth balances the acidity of the tomatoes, creating a perfect weeknight meal.

Thai Green Curry Dutch Oven Fish Stew

A fragrant, spicy, and creamy fish stew inspired by Thai green curry.

Coconut milk, green curry paste, and fresh herbs create a flavorful, aromatic dish.

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Thai green curry paste
• 1 red bell pepper, sliced
• 1 can (14 oz) coconut milk
• 1 cup fish stock
• 1 pound white fish (snapper or cod), cut into chunks
• 1/2 pound shrimp, peeled and deveined
• 2 tablespoons fish sauce
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish
• Steamed jasmine rice, for serving

Instructions:

1. Heat coconut oil in a Dutch oven over medium heat. Sauté onion, garlic, and ginger 3-4 minutes until fragrant.
2. Stir in green curry paste and cook 1-2 minutes.
3. Add bell pepper, coconut milk, and fish stock. Simmer 10 minutes.
4. Add fish and shrimp, cooking 6-8 minutes until cooked.
5. Stir in fish sauce, lime juice, and garnish with cilantro.
6. Serve over jasmine rice.

This Thai green curry fish stew is creamy, spicy, and full of exotic flavors. The aromatic curry and tender seafood make it a vibrant, comforting dish.

Roasted Red Pepper Dutch Oven Fish Stew

A smoky, sweet stew featuring roasted red peppers, tomatoes, and tender fish. The Dutch oven locks in flavors, creating a deep, rich broth.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 roasted red peppers, chopped
• 1 can (14 oz) diced tomatoes
• 2 cups fish stock
• 1 teaspoon smoked paprika
• 1 pound white fish (cod or halibut), cut into chunks
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Crusty bread, for serving

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion and garlic until soft, 5 minutes.
2. Add roasted red peppers and smoked paprika. Cook 2 minutes.
3. Stir in tomatoes and fish stock. Simmer 10-15 minutes.
4. Add fish and cook 6-8 minutes until done.
5. Stir in parsley and season with salt and pepper.
6. Serve with crusty bread.

This roasted red pepper Dutch oven fish stew is smoky, flavorful, and slightly sweet. It’s a comforting meal with a deep, layered taste.

Mediterranean Chickpea Dutch Oven Fish Stew

A hearty stew combining tender fish with chickpeas, tomatoes, and Mediterranean herbs.

The Dutch oven ensures a rich, savory, and satisfying dish.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) chickpeas, drained and rinsed
• 2 cups fish stock
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 pound white fish (cod or halibut), cut into chunks
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Crusty bread, for serving

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion, garlic, and bell pepper 5 minutes until soft.
2. Add tomatoes, chickpeas, stock, oregano, and paprika. Simmer 15 minutes.
3. Add fish chunks and cook 6-8 minutes until opaque.
4. Stir in parsley and season with salt and pepper.
5. Serve with crusty bread.

This Mediterranean chickpea fish stew is hearty, satisfying, and full of wholesome flavors.

The chickpeas add texture while the fish keeps it light and nutritious.

Lemon-Tomato Dutch Oven Fish Stew

A bright, tangy stew featuring tomatoes and fresh lemon. The Dutch oven allows the flavors to meld, creating a zesty, refreshing dish with tender fish.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 2 cups fish stock
• 1 teaspoon dried thyme
• 1 pound white fish (cod or tilapia), cut into chunks
• Juice and zest of 1 lemon
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Crusty bread or rice, for serving

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion and garlic until soft, 5 minutes.
2. Stir in tomatoes and fish stock. Add thyme. Simmer 10 minutes.
3. Add fish and cook 6-8 minutes until opaque.
4. Stir in lemon juice, zest, and parsley. Season with salt and pepper.
5. Serve with crusty bread or rice.

This lemon-tomato fish stew is bright, fresh, and comforting. The tangy lemon elevates the flavors, making it perfect for a light, satisfying meal.

Puttanesca-Style Dutch Oven Fish Stew

Inspired by classic Italian puttanesca, this stew combines tomatoes, olives, capers, and anchovies for a bold, savory fish stew with rich Mediterranean flavors.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 2 cups fish stock
• 1/2 cup pitted black olives, sliced
• 2 tablespoons capers, drained
• 2 anchovy fillets, chopped
• 1 pound white fish (cod or halibut), cut into chunks
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Crusty bread for serving

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion and garlic until softened, 5 minutes.
2. Add diced tomatoes, fish stock, olives, capers, and anchovies. Simmer 10 minutes.
3. Add fish and cook 6-8 minutes until opaque.
4. Stir in parsley and season with salt and pepper.
5. Serve with crusty bread.

This puttanesca-style Dutch oven fish stew is bold, savory, and rich.

The combination of olives, capers, and anchovies gives it a distinctive Mediterranean flair.

Sweet Potato and Coconut Dutch Oven Fish Stew

A hearty, slightly sweet fish stew featuring tender sweet potatoes and creamy coconut milk.

The Dutch oven allows the flavors to meld into a comforting, tropical dish.

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 large sweet potato, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 cup fish stock
• 1 teaspoon curry powder
• 1 pound white fish (snapper or cod), cut into chunks
• 1/2 pound shrimp, peeled and deveined
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• Steamed rice, for serving

Instructions:

1. Heat coconut oil in a Dutch oven over medium heat. Sauté onion, garlic, and ginger 3-4 minutes until fragrant.
2. Add sweet potatoes, coconut milk, fish stock, and curry powder. Simmer 10-12 minutes until sweet potatoes are tender.
3. Add fish and shrimp, simmer 6-8 minutes until cooked through.
4. Stir in lime juice and cilantro. Season with salt and pepper.
5. Serve over steamed rice.

This sweet potato and coconut Dutch oven fish stew is hearty, aromatic, and slightly sweet.

The creamy coconut base and tender seafood make it a comforting and flavorful dish.