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.

Nancy Harmon Jenkins
Source: EatingWell Magazine, September/October 2014


Ingredient Checklist


Instructions Checklist
  • Pat fish dry and sprinkle both sides with salt and pepper. Set aside.

  • 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.

  • 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.

  • 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 Facts

255 calories; protein 19.3g; carbohydrates 14.5g; dietary fiber 2.6g; sugars 2.3g; fat 13.1g; saturated fat 1.5g; cholesterol 69mg; vitamin a iu 641.9IU; vitamin c 16.5mg; folate 24.3mcg; calcium 60.4mg; iron 2.1mg; magnesium 51.2mg; potassium 741.2mg; sodium 314.9mg; thiamin 0.3mg.

Reviews (4)

Read More Reviews
10 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Delicious fish stew! Great weeknight meal. One dish easy clean up great flavors. Pros: One pot great flavor cooking times correct Read More
Rating: 5 stars
This was a lot of work but it was worth the time and effort. Lovely flavors and a ton of food! Read More
Rating: 5 stars
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 Read More
Rating: 4 stars
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 Read More
Rating: 5 stars
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! Read More
Rating: 4 stars
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 Read More
Rating: 5 stars
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). Read More
Rating: 5 stars
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 Read More
Rating: 4 stars
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. Read More