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Fish Stew Pumpkin Potato Autumn Winter One-pot Easy

A fish stew may sound adventurous, but this dish is surprisingly simple and incredibly tasty. The pumpkin adds a gentle sweetness, the potato gives body, and the fish makes the whole thing tender and comforting. For this, use a good braising pan made of cast iron, as it distributes heat evenly and keeps everything nicely warm. That way you get a stew you can really enjoy, together at the table.

x_ckl_recipe_markerFish stew with pumpkin and potato This fish stew with pumpkin and potato is the perfect one-pot dish for a weeknight or a relaxed weekend. Warm, filling and packed with flavor. How to make a fish stew with pumpkin and potato? Main course Dutch 4 servings 15 min 50 min

Cut the pumpkin into roughly 2 cm cubes, and peel and cut the potatoes into even pieces. Finely chop the onion and press or mince the garlic.
Heat a splash of olive oil in the braising pan over medium heat. Sauté the onion and garlic for 3 minutes until soft and fragrant.
Add the tomato paste and fry for 1 minute. Then add the paprika, ground cumin and a pinch of cayenne pepper and stir well.
Add the pumpkin cubes and potato pieces to the pan. Pour in the peeled tomatoes (including the juices) and the fish stock. Bring everything to a boil.
Put the lid on the pan, lower the heat and let the stew simmer gently for 20 minutes until the pumpkin and potatoes are cooked through.
Cut the fish fillets (cod or pollock) into large pieces of about 4 to 5 cm. Gently lay the fish on top of the stew and press it lightly under the liquid.
Replace the lid and let the fish cook on low heat for 8 to 10 minutes. Do not poke through the fish, otherwise it will fall apart.
Taste and season with salt, pepper and a splash of lemon juice. Divide the stew among deep plates and garnish with freshly chopped parsley. Serve immediately.

Fish Stew Pumpkin Potato Autumn Winter One-pot Easy 500 g firm white fish fillet (cod or pollock) 400 g pumpkin (e.g. butternut squash), peeled and cubed 400 g waxy potatoes, peeled and cut into pieces 1 large onion, finely chopped 3 cloves garlic, minced 2 tbsp tomato paste 1 can peeled tomatoes (400 g) 400 ml fish stock 1 tsp paprika powder 0.5 tsp ground cumin Pinch of cayenne pepper Salt and freshly ground pepper Juice of 1/2 lemon 2 tbsp olive oil Handful of fresh parsley, roughly chopped Cast-iron braising pan with lid Cutting board Chef's knife Wooden spoon Citrus juicer Casserole casserole Lemon Squeezer lemon-squeezer Chef's knife chefs-knives Chopping Board chopping-board Blackwell Casserole Cast Iron / Dutch oven with lid - ø 25 cm / 4 liters - without non-stick coating Blackwell Dutch oven, Braadpan Cosy & Trendy Casserole Fontestic Cast Iron Amber Gold Ø 24 cm / 4.6 Liter - Enamelled Cosy & Trendy Braadpan Cosy & Trendy Casserole Fontestic Cast Iron Traditional Red Ø 28 cm / 6.8 Liter - Enamelled Cosy & Trendy Braadpan Sweet potato stamppot with leek and goat cheese foodies-zoete-aardappelstamppot-met-prei-en-geitenkaas Classic stewed pears with red wine and cinnamon foodies-klassieke-stoofperen-met-rode-wijn-en-kaneel Lentil Stew foodies-linzenstoofpot Poke bowl met zalm foodies-poke-bowl-met-zalm

Recipe

Fish stew with pumpkin and potato

This fish stew with pumpkin and potato is the perfect one-pot dish for a weeknight or a relaxed weekend. Warm, filling and packed with flavor.

Course	Main course
Kitchen	Dutch
Servings	4 servings

Preparation time

Preparation time	15 min
Total	50 min

Equipment

Cast-iron braising pan with lid
Cutting board
Chef's knife
Wooden spoon
Citrus juicer

Ingredients

500 g firm white fish fillet (cod or pollock)
400 g pumpkin (e.g. butternut squash), peeled and cubed
400 g waxy potatoes, peeled and cut into pieces
1 large onion, finely chopped
3 cloves garlic, minced
2 tbsp tomato paste
1 can peeled tomatoes (400 g)
400 ml fish stock
1 tsp paprika powder
0.5 tsp ground cumin
Pinch of cayenne pepper
Salt and freshly ground pepper
Juice of 1/2 lemon
2 tbsp olive oil
Handful of fresh parsley, roughly chopped

How to make a fish stew with pumpkin and potato?

Cut the pumpkin into roughly 2 cm cubes, and peel and cut the potatoes into even pieces. Finely chop the onion and press or mince the garlic.
Heat a splash of olive oil in the braising pan over medium heat. Sauté the onion and garlic for 3 minutes until soft and fragrant.
Add the tomato paste and fry for 1 minute. Then add the paprika, ground cumin and a pinch of cayenne pepper and stir well.
Add the pumpkin cubes and potato pieces to the pan. Pour in the peeled tomatoes (including the juices) and the fish stock. Bring everything to a boil.
Put the lid on the pan, lower the heat and let the stew simmer gently for 20 minutes until the pumpkin and potatoes are cooked through.
Cut the fish fillets (cod or pollock) into large pieces of about 4 to 5 cm. Gently lay the fish on top of the stew and press it lightly under the liquid.
Replace the lid and let the fish cook on low heat for 8 to 10 minutes. Do not poke through the fish, otherwise it will fall apart.
Taste and season with salt, pepper and a splash of lemon juice. Divide the stew among deep plates and garnish with freshly chopped parsley. Serve immediately.

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A cast-iron braising pan is perfect for this kind of dish. It distributes heat evenly and the lid traps all the aromas and moisture. That way you can let this stew simmer gently to the finish without any fuss. Cast iron also lasts for years, so it's a purchase you'll really get use out of.

Serve this fish stew with a slice of sturdy bread to mop up the sauce. Have leftovers? Store them in the fridge and gently reheat the next day over low heat. The flavors will only improve.