By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 6
345 cal · 50 min
Quick French Fish and Potato Stew
Recipe GLPR3ca643b46ec624
A light and flavorful Mediterranean-inspired stew featuring tender cod fillets, potatoes, and fresh vegetables simmered in aromatic chicken broth with fennel and thyme. Ready in under an hour, this is a classic French-style bouillabaisse simplified for the home kitchen.
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Ingredients
2 large garlic cloves
2 teaspoons fennel seeds
½ teaspoon dried thyme
½ teaspoon salt
2 teaspoons olive oil
1½ cups chopped yellow onions
1½ cups thinly sliced carrots
4 cups chicken broth
2 pounds baking potatoes, cut into 1-inch cubes
1 can (14.5 ounces) diced tomatoes in juice
1½ pounds cod or scrod fillets
½ to 1 teaspoon freshly ground black pepper
Directions
Mince the garlic cloves finely. In a large pot or Dutch oven, warm the olive oil over medium heat and add the minced garlic, fennel seeds, and dried thyme. Stir constantly for about 30 seconds until fragrant, being careful not to burn the garlic.
Add the chopped onions and sliced carrots to the pot. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.
Pour in the chicken broth and bring the mixture to a boil. Stir in the salt.
Add the cubed potatoes and the canned diced tomatoes with their juice. Return to a boil, then reduce the heat to medium-low and simmer for about 15 minutes until the potatoes are nearly tender.
Cut the cod or scrod fillets into 2 to 3-inch pieces if needed. Carefully place the fish pieces into the simmering broth, distributing them evenly. Cook for 8 to 10 minutes until the fish is opaque throughout and flakes easily with a fork.
Season the stew with freshly ground black pepper to taste. Ladle into bowls and serve hot.
Comments
Every ingredient is stocked at major Charlotte chains—Harris Teeter and Kroger carry fennel seeds in their spice aisles, and fresh cod is reliably available at the seafood counter. At current prices, this costs roughly $12–14 for six servings (about $2–2.25 per bowl), driven by the cod; the potatoes, carrots, and broth are budget staples. The 50-minute timer is honest for browning aromatics, simmering broth, and cooking fish through, though you'll need 10–15 minutes of active knife work for the prep. This is a solid weeknight one-pot meal that feeds a family without fussiness, and it reheats well for lunch the next day. The only minor drawback is that cod can swing in price seasonally, and the stew's mild, classic French profile lacks the local relevance of a Low Country shrimp boil or collard-forward braise.
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