Print Recipe

Easy Fish and Vegetable Stew

You can use almost any fresh fish for this stew, although avoid using oily fish such as mackerel.
Course: Main, Soup
Keyword: fish, seafood, stew
Author: Katy Holder


  • 2 tablespoons olive oil
  • 1 onion halved and thinly sliced
  • 2 garlic cloves crushed
  • 12 small waxy potatoes quartered
  • 1 cup white wine
  • 14 oz can chopped tomatoes
  • 1⅓ lb skinless, boneless fish fillets cut into bite-sized pieces
  • 1 handful green beans trimmed and cut into 3 cm lengths
  • 2 teaspoons sugar optional


  • Heat the oil in a camp oven or large heavy-based frying pan over a fire or gas cooker. Add the onion and garlic, cover, and cook for 5–10 minutes, stirring regularly until light golden.
  • Add the potato and cook for a couple of minutes. Pour in the wine and let it boil for a minute or two, scraping the base of the pan with a wooden spoon.
  • Add the tomatoes and about 125 ml (1/2 cup) water, or just enough to ensure the potatoes are submerged. Cover with a lid and simmer for about 25 minutes, or until the potatoes are tender when pierced with a fork.
  • Add the fish, beans, and sugar, if using, and season well with salt and freshly ground black pepper. Cover and cook for 5 minutes, or until the beans are tender and the fish is cooked.
  • Divide the fish stew between bowls and serve immediately.


Used with permission from Hungry Campers Cookbook by Katy Holder, Hardie Grant Books, 2018.