This is the kind of fish stew that feels like it’s been around forever – because it has. Big chunks of potatoes, tender white fish, and a broth that’s rich without being heavy. Everything simmers low and slow, just until the flavors come together, never rushed. Tidewater seasoning does the heavy lifting here, bringing that familiar coastal warmth without overpowering the fish. It’s humble, filling, and meant to be shared… preferably with a big pot and plenty of bowls on the table.
Choosing the Right Fish
Stick with a firm, mild white fish that holds its shape as it cooks. Grouper is the gold standard here – it stays tender without falling apart and lets the broth shine. Whiting is another great option and works beautifully in a more budget-friendly pot. The key is avoiding oily fish like salmon or mackerel, which can overpower the stew and change the texture. You want clean flavor, gentle flakes, and a fish that quietly does its job… not one that steals the spotlight.
Captain George's Fish Stew
A no-frills, old-school fish stew with tender potatoes, clean white fish, and classic coastal flavor.
Ingredients
- 2 large Onions
- 2 lbs White Potatoes
- 2 Bell Peppers
- 2 cups Celery
- 1 can (30 oz) Crushed Tomatoes
- 2 cans (2x 16 oz) Tomato Sauce
- 1 1/2 lbs deboned fish (Grouper or Whiting)
- 3-4 tbsp Tidewater seasoning
- 1 tbsp Salt
Instructions
- Cut up vegetables, cover with water and boil with a small amount of seasoning until potatoes are tender.
- Turn heat to low.
- Boil fish for about 5 minutes with just enough water to cover and cook the fish.
- Add fish and broth to vegetables, simmer until stew starts to foam on top. Do not boil!
- Ready to eat. Makes about 1 to 1 1/2 gallons.
Don't use an oily fish. Grouper works best!