Fish Stew with Tomatoes, White Wine and Parsley

Fish Stew with Tomatoes, White Wine and Parsley


46 people made this

About this recipe: A French recipe with a few simple ingredients and a sophisticated flavour. Lots of fresh parsley gives this soup a fresh taste. Extremely low in fat!


Serves: 4 

  • 1 750ml bottle of white wine
  • 450g (1 lb) white fish, such as Pacific cod or Dover sole
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 3 tablespoons freshly chopped parsley
  • 2 (400g) tins chopped tomatoes
  • salt and pepper, to taste

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. To poach the fish, lay the fillets flat in a large frying pan. Pour the entire bottle of wine over the fillets and bring to the boil.
  2. Turn the fillets over at least once. When they begin to break apart easily (about 4 minutes), remove fish pieces from wine with a slotted spoon and set aside.
  3. In a separate pan, cook the onions in olive oil over medium heat until soft. Add tomatoes, fresh parsley and cooked onions to wine.
  4. Boil vigorously for at least 10 minutes to boil off alcohol. Add fish pieces and heat through.
  5. Serve with a loaf of crusty french bread and a glass of wine.

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Reviews (14)


I used 2 small pieces of fish, one glass of white wine, one tin of tomatoes, and I added garlic to the onion. This served 2 perfectly. We both found this delicious and will definitely make this again. - 16 Oct 2011


Altered ingredient amounts. I made half the amount, the timings still worked the same. I used haddock, and added a bit of garlic too. Yummy! - 23 May 2009


Tasty, healthy and very easy to prepare - even for a beginner. - 14 Nov 2009

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