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Sea Bass & Sweet Potato Stew Recipe


This is a warm, hearty stew with sea bass and sweet potatoes. It's full of flavor from garlic, tomatoes, and a special touch of smoked paprika. You cook it all in one pot, and it's perfect for a cozy dinner.


400 g Sea Bass fillets
1 large Sweet Potato
1 Yellow Onion
1 Tsp Smoked Paprika
3 Cloves of Garlic
2 Tbsp Capers
1 Tsp Dried Oregano
150 ml Dry White Wine
800 g Crushed Tomatoes
400 g Cannellini Beans
1 Bunch of Fresh Basil
Salt to taste
2 Tbsp Olive Oil


Peel and dice the sweet potato into small cubes.
Peel and finely slice the garlic and onion.
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the sweet potato, garlic, onion, smoked paprika, and dried oregano to the pot. Cook for about 5 minutes until the onions are translucent.
Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
Stir in the crushed tomatoes and bring the mixture to a gentle boil.
Rinse and drain the cannellini beans, then add them to the pot. Lower the heat and let the stew simmer for 15 minutes, or until the sweet potatoes are tender.
Cut the sea bass fillets into large chunks and add them to the stew. Let it simmer for another 5 minutes, or until the fish is cooked through and flakes easily.
Roughly chop the basil leaves and stir in most of them into the stew, reserving some for garnish. Add the capers and season the stew with salt to taste.
Serve the stew hot in bowls, garnished with the remaining basil. Drizzle with a little more olive oil if desired.

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