Photo of Warming fish stew by WW

Warming fish stew

SmartPoints® value per serving
Total Time
37 min
15 min
22 min
This hearty fish stew comes together in one pot and can be made from start to finish in less than 40 minutes. It's perfect to serve on a chilly winter night to friends and family. The flavors of saffron and fennel give this healthy dish a Middle Eastern twist that you'll find well worth it. The stew also features garlic, canned crushed tomatoes, dry white wine, Russet potatoes, haddock, and lots of fresh parsley for a finishing note of color and texture. Most of the cook time is hands-off, making this recipe quite convenient to make on a busy weeknight. Crusty bread rubbed with garlic is its perfect accompaniment.


Garlic clove(s)

2 medium clove(s), chopped

Canned crushed tomatoes

1 cup(s)

Table wine

1 cup(s), white, dry


¼ tsp

Fennel seeds

1 tsp

Uncooked potato(es)

4 medium, Russet, peeled and cubed

Uncooked haddock fillet(s)

1 pound(s), or other white-fleshed fish, cut into large chunks

Table salt

tsp, or to taste

Black pepper

tsp, or to taste

Fresh parsley

1 Tbsp, chopped


  1. Coat a nonstick saucepan with cooking spray and sauté garlic. Stir in tomatoes, white wine, saffron and fennel seeds.
  2. Stir in potatoes, cover and simmer until tender, about 12 minutes.
  3. Gently stir in fish, cover and simmer until firm and opaque, about 6 minutes. Season with salt and pepper.
  4. Ladle stew into large, shallow bowls and sprinkle with parsley.