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Creamy fish stew recipe

Creamy fish stew recipe

35 ratings

This creamy fish stew is filled with a triple combination of smoked haddock, cod and salmon for maximum flavour. Add plenty of green beans and peas for extra veg in this one-pot meal. See method

  • Serves 4
  • 10 mins to prepare and 40 mins to cook


  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 garlic clove, crushed
  • 800g potatoes, peeled and cut into 2cm chunks
  • 1 fish stock pot, made with 500ml water
  • 2 tbsp plain flour
  • 300ml semi-skimmed milk
  • 400g pack frozen fish pie mix
  • 300g frozen peas
  • 110g green beans, trimmed and halved


  1. Heat the oil in a large saucepan and fry the onion over a medium heat for 10 mins until softened. Add the garlic, fry for 1 min, then add the potatoes. Pour in the fish stock. Simmer for 15 mins until the potatoes are just tender.
  2. Mix the flour with 2-3 tbsp of the milk to make a smooth paste and pour this into the pan with the remaining milk. Bring to a simmer and cook for 3-4 mins, stirring, until thickened slightly.
  3. Gently stir through the fish pie mix, peas and beans. Cover and simmer on a low heat for 8-10 mins until the fish is cooked through and the green beans are tender. Season with pepper and serve in shallow bowls.

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