Fish Stew with Olives, Capers & Potatoes

Fish Stew with Olives, Capers & Potatoes

9 Reviews
From: EatingWell Magazine, September/October 2014

The olive, caper and tomato-based sauce in this healthy fish stew recipe gives this very traditional Italian dish tons of flavor. Serve with crusty bread for dipping.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1¼ pounds mahi-mahi, swordfish or halibut steaks, about ¾ inch thick
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground pepper
  • 6 canned plum tomatoes, drained and very coarsely chopped
  • 2 stalks celery, diced
  • ½ medium red onion, halved and sliced
  • 1 cup green olives, pitted
  • ¼ cup capers, preferably salt-packed, well rinsed, plus more for garnish
  • ¼ cup extra-virgin olive oil
  • 1 clove garlic, chopped
  • ⅛ teaspoon crushed red pepper, or to taste
  • 1½ cups thinly sliced peeled yellow-fleshed potatoes
  • ¼ cup chopped flat-leaf parsley


  • Active

  • Ready In

  1. Pat fish dry and sprinkle both sides with salt and pepper. Set aside.
  2. Combine tomatoes, celery, onion, olives, capers, oil, garlic and crushed red pepper in a large skillet and toss to mix well. Layer potato slices over the vegetables to cover them completely.
  3. Cover the skillet and place over medium-low heat. Cook, adjusting the heat to keep a steady simmer and shaking the pan from time to time—but do not stir the vegetables—until the potatoes are starting to soften, about 20 minutes.
  4. Place the fish on top of the potatoes, cover and continue cooking until the fish is opaque in the middle, 10 to 12 minutes more. Serve sprinkled with parsley and more capers, if desired.

Nutrition information

  • Serving size: 4 oz. fish & 1 cup vegetables
  • Per serving: 255 calories; 13 g fat(1 g sat); 3 g fiber; 15 g carbohydrates; 19 g protein; 24 mcg folate; 69 mg cholesterol; 2 g sugars; 0 g added sugars; 642 IU vitamin A; 17 mg vitamin C; 60 mg calcium; 2 mg iron; 315 mg sodium; 741 mg potassium
  • Nutrition Bonus: Vitamin C (28% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, ½ vegetable, 2½ lean meat, 2½ fat

Reviews 9

May 06, 2019
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By: Jacquelyn
This is the best fish recipe I've ever made! It's so flavorful, thanks to the brininess of the olives and capers combined with the garlic and red pepper. The recipe is very flexible: I've made it with both fresh and frozen fish (swordfish, halibut, and cod), different types of green olives (including standard pimento-stuffed Manzanillas), and both red and yellow onions; it's always delicious. This dish is simple to make and, with the exception of the fish itself (if I want to use fresh rather than frozen), requires only ingredients I usually have on hand. Despite its comparative simplicity, this dish makes a great "company" dinner. I make it exactly as written except that I don't bother to peel the potatoes (cutting down prep time), and if I'm making only a single serving and don't want to open a whole can of plum tomatoes, I substitute fresh cherry tomatoes (halved).
November 12, 2017
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By: Ruth
This was a lot of work, but it was worth the time and effort. Lovely flavors and a ton of food!
July 29, 2015
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By: EatingWell User
Yummy and so easy! Made this earlier in the afternoon, for dinner later. Held up really well. Since it serves 4, packed the other two servings for my husband's lunch the next day. Reheats well and got raves from husband's coworkers (they always check out his lunches!). Have made this twice since the first time...added thinly shaved fennel to add another vegetable. Liked this even better. Used Trader Joes canned green olives and whole peeled tomatoes unsalted. Only had a bag of their mixed new potatoes (purple, red & gold) so I sliced them up. Passed this recipe on to many friends and got two thumbs up every time!
January 30, 2015
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By: EatingWell User
It's more like guidelines I had cod in the freezer and the wrong color olives in the pantry, misread the recipe and extended the tomatoes with additional tomato sauce and paste, left out the spuds because we're in the un-starchy stage of a DASH diet, and added a nice pinch of saffron. It was delicious! Pros: Flavorful, single-pot
September 29, 2014
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By: EatingWell User
Delicious fish stew! Great weeknight meal. One dish, easy clean up, great flavors. Pros: One pot, great flavor, cooking times correct
September 12, 2014
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By: EatingWell User
Fish stew with olives,capers & potatoes THE best fish recipe I have ever cooked. You must try this one if you love flavorful fish. Pros: Very flavorful , easy to prepare, wonderful combination of ingredients Cons: None
September 11, 2014
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By: EatingWell User
Easy Peasy Delicious. Easy prep, easy clean up. This one's a winner! Pros: One pan meal Cons: Didn't really have a sauce. Maybe add a bit of juice from plum tomatoes.
September 08, 2014
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By: EatingWell User
Fresh and flavorful This would make a very flavorful and interesting company dish. Very good with pitted castelvetrano olives and halibut for a special occasion. Small amount leftover was still excellent when reheated the next day. We will definitely have this again Pros: wonderful flavor in a very healthy entree Cons: firm fleshed fish are fairly expensive
September 07, 2014
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By: dustclctr
Beyond my expectations I decided that this would be a good meal to cap off Labor Day weekend. The prep work took a little longer than I planned for (cutting the olives away from their pits was a chore), but the end result was WELL worth it. I used Mahi Mahi for the fish, yukon gold potatoes, and served it with some rustic rosemary bread to sop the juice up with (of which there was plenty). Leftovers the next day, which there wasn't much of, were fought over. Will definitely be making this again! Pros: extremely flavorful Cons: prep took more than 30 minutes
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