Fish Stew with Okra and New Potatoes is a simple but tasty combination of tender white fish with fresh summer vegetables.
It might be the first day of Fall, but my local farmers market is still brimming with a ton of late summer veggies.
Two items that I have been picking up non-stop lately at said market happen to be integral parts of this fish stew recipe: okra and new potatoes.
Now we all know that besides making possibly the best pickle ever, okra is a great addition to soups and stews.
But you might be asking yourself…
What is a New Potato?
After harvesting, a standard potato is cured for a while in order for the skin to dry out and toughen up.
A new potato on the other hand, has been freshly plucked from the ground and sold without going through the curing process.
The result is a thin skinned, tender potato that is low in starch content, but high in flavor.
Due to their fragile nature, new potatoes don’t keep very long. Pretty much the only place you will find them is at a quality farmers market, but you can always substitute with any variety of baby potatoes in this recipe.
How to Make Fish Stew with Okra and New Potatoes
Start by sautéing some onion, carrot, and celery in a couple tablespoons of olive oil.
Add three cloves of minced garlic and cook until fragrant.
Pour in a large can of diced tomatoes, 4 cups of seafood or chicken stock, and 8 ounce of clam juice (the secret ingredient).
Add the okra, potatoes, a few sprigs of thyme, bay leaf and some salt and pepper. Cover the pot and simmer for about 30-35 minutes until the potatoes are tender.
Carefully slide in the fish and simmer for 5-10 minutes until it is cooked through and easily flaking apart.
Stir in some fresh parsley, season with more salt and pepper to taste, and enjoy!
Fish Stew with Okra and New Potatoes
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion diced
- 2 carrots diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 1 (28-ounce can) diced tomatoes
- 4 cups seafood or chicken stock Whole30 compliant
- 1 cup bottled clam juice
- 1 pound new or baby potatoes cubed
- 1/2 pound okra trimmed and cut into 1/2 inch rounds
- 5 springs thyme
- 1 bay leaf
- 1 pound cod or halibut filets cut into 2 inch chunks
- 1/4 cup fresh parsley chopped
- fine sea salt to taste
- freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large heavy bottomed pot over medium high heat. Add the onion, carrots, and celery along with a pinch of sea salt. Sauté until the vegetables until are soft, about 7-8 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Add the potatoes, okra, and canned tomatoes. Pour in the stock and clam juice. Add the thyme and bay leaf, and season with sea salt and pepper. Bring to a boil, then reduce the heat to a simmer. Cover the pot and cook until the potatoes are completely tender, about 35-40 minutes, stirring occasionally.
- Remove the thyme sprigs and bay leaf. Season the fish chunks with salt and pepper and carefully slide them into the pot. Continue simmering until the fish easily flakes apart, about 5- 10 minutes.
- Stir in the parsley and season with more salt and pepper to taste.
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