A bright, zesty, and comforting tomato-based fish stew that comes together in under 30 minutes, brimming with flaky fish, veggies, and fresh herbs.

1 lb firm white fish fillets (like cod, halibut, or tilapia), cut into large chunks
2 tablespoons olive oil
1 small onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 (14 oz) can diced tomatoes
3 cups fish or vegetable broth
2 cups potatoes, peeled and diced small
Salt and black pepper, to taste
1/4 cup fresh parsley or basil, chopped
Lemon wedges, for serving

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Heat olive oil in a large pot over medium heat. Add onion and bell pepper, sautéing for 3–4 minutes until softened.
Add garlic and cook for 30 seconds more until fragrant.
Stir in diced tomatoes with juices, potatoes, and broth. Bring to a gentle simmer and cook for 10–12 minutes until potatoes are tender.
Gently nestle the fish chunks into the stew. Simmer uncovered for 5–7 minutes, just until the fish flakes easily.
Season with salt and pepper. Stir in fresh herbs and squeeze in lemon juice.
Ladle the stew into bowls and serve with lemon wedges and crusty bread or rice if desired.

To freeze, undercook the fish slightly and reheat gently; add herbs and lemon fresh.
Reheat over low heat with extra broth to preserve the fish’s delicate texture.
Add red pepper flakes during the garlic step for a spicy kick.