Creole Fish Stew

Name: Creole Fish Stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 pound firm white fish fillets; 2 whole yellow onions; 2 stalks celery stalks; 2 cloves garlic cloves; 2 tablespoons vegetable oil; ¼ cup all-purpose flour; 3 cups low-sodium chicken stock; 1 can diced tomatoes; ¼ cup parsley; 1 teaspoon oregano; 1 teaspoon marjoram; 1 teaspoon salt; ¼ teaspoon black pepper; 1 whole bay leaf; scallions; lemon; parsley; hot sauce

The fish goes into the bubbling Creole broth near the end, staying tender while the tomato and herbs have time to deepen. A hunk of bread is handy for the savory broth left in the bowl.

By Betty Lou Gardner55 minUpdated 2026-08-25

This one-pot fish stew turns a few simple ingredients into a warm, satisfying supper. The onions and celery cook down into a lightly thickened tomato-and-herb broth, and the fish goes in only at the end so it stays tender. Serve it with crusty bread, cornbread, or rice to catch every spoonful.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

The fish goes in last and doesn't need much fussing after that. I like the onions cooked down until they're hardly noticeable in the broth. The stew always tastes better from the big heavy pot than a thin one. Save a piece of bread for the bottom of the bowl.