Introduction: Spicy Fish Stew

About: I'm a 49 year old Systems Architect living in the Midwestern United States. After travelling the world for 20 years as a consulting architect I became disabled, as a result, I am now embracing a Slow life. F…

I had a craving for seafood and something spicy. I also had fish in the freezer I needed to use before it got too old. The result is this fish stew. Cobbled together from things handy in the kitchen, it turned into a hearty and delicious dinner...particularly with the addition of some Peasant Bread. I hope you like it.


  • 1.5-2 lbs Whiting and Cod, cubed (or any other combination of white fish, shrimp, or prawns)
  • 1 28 oz can of diced tomatoes
  • 1 yellow bell pepper, diced
  • 1 red onion, diced
  • 2 tbsp Cajun Fish Rub
  • 1 cup water
  • 2 tbsp olive oil* (or vegetable oil)

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*NOTE: When cooking I only use regular olive oil, not extra virgin. This is because regular olive oil has a higher smoke point and is therefore more suited to cooking. Extra virgin olive oil should really only be used cool in things like salad dressings.

Step 1: Saute

Bring a little olive or vegetable oil up to medium temperature in a heavy bottomed dutch oven. Add onions and stir until softened. Add cajun rub and stir until aromatic. Add peppers and stir until soft.

Step 2: Simmer

Add the can of tomatoes and the water and bring to a boil. Simmer for 10 minutes, stirring occasionally. Add the fish and then simmer 5-10 minutes more, until the fish is cooked through.

Serve and Enjoy!