120 stew fish recipes

Ethiopian-style spicy lentil stew with berbere spice, ghee, and tomatoes served over injera or pita. Aromatic vegetarian comfort with complex heat.

Everyone loves a savory stew, so try this simple recipe that uses carrots, potatoes, apple cider and succulent pork.

Perfumed wtih Benali 5-spice (panch puran), this tasty melange of vegetables is wonderful with basmati rice.

Hearty hominy and butternut squash stew with pinto beans, toasted cumin, cinnamon, and ground red chile. A warming Southwestern vegetarian stew with deep, layered spice.

Microwave Brunswick stew with chicken, lima beans, corn, okra, and tomatoes. A quicker take on the Southern classic that builds its own broth from scratch in about 40 minutes.

Luxuriously creamy Colombian avocado vichyssoise with leeks, potatoes, and heavy cream. Serve it hot or cold as an elegant first course before fish. Ready in just 30 minutes.

Classic feijoada, Brazil's hearty black bean stew simmered with sausage, beef, pork, and bacon until thick and rich. Served over rice with bright orange slices, the way it's done in Brazil.

A savory vegetable stew made with dry lentils, potatoes and a bit of sherry.

Slow cooker spicy black bean stew with green peppers, carrots, celery, chili powder, and hot chili peppers. A vegan one-pot meal that thickens as it cooks.

Portobello caps breaded and pressed flat like paillards, piled onto a garlicky white bean and spinach stew with slow-caramelized red onions on top. A vegetarian main with real steakhouse presence.

Creamy peanut butter swirls into a hearty West African stew loaded with sweet potatoes, okra, and cabbage for comfort with a subtle spicy kick.

"There are many versions of this stew-soup in Central and South America. Scented with cumin, it makes a hearty supper on a chilly winter night."

Creamy sweet potato and peanut bisque with green chiles, ginger, allspice, and tomato juice, pureed silky smooth with natural peanut butter. Vegetarian, high-fiber, and on the table in 30 minutes.

A hearty vegetarian barley stew simmered in sweet carrot juice with shiitake mushrooms, kale, and a hit of ginger. Toasted barley cooks risotto-style into a cozy, warming, fiber-rich bowl.

To me, fish tacos are the best during summer. There is no real reason behind this, besides that I just think they taste better, and after a winter full of heavy soups and stews, there is nothing like a light and fresh tasting fish taco.

A delicious, filling, and nutritious stew is an ideal dish on a chilly winter day. Serve it with some warm corn tortilla or a few slices of good bread.