One-Pot Sourdough Portuguese White Fish Stew with Toasted Bread Rounds

Name: One-Pot Sourdough Portuguese White Fish Stew with Toasted Bread Rounds
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 tbsp (45 ml) extra-virgin olive oil; 1 whole (150 g) yellow onion, medium, diced (about ¾ cup); 1 whole (180 g) fennel bulb, medium, cored and diced (about 1 cup), fronds reserved for garnish; 4 whole (20 g) garlic cloves, minced (about 2 tbsp); 2 tbsp (30 g) tomato paste; 1 can (14.5 oz) (410 g) canned whole tomatoes with their juices, crushed by hand or with a spoon; 4 cup (960 ml) fish stock or chicken stock, preferably homemade; ¼ tsp (0.2 g) saffron threads, lightly toasted in a dry skillet and steeped in ¼ cup hot stock for 5 minutes; ¾ cup (180 ml) dry white wine; 1½ lb (675 g) firm white fish fillet, such as halibut or cod, cut into 2-inch chunks, skin and pin bones removed; 2 whole bay leaves; 3 whole (3 g) fresh thyme sprigs; to taste sea salt; to taste freshly ground black pepper; 8 slice (200 g) sourdough bread, 1-2 days old, cut into 2-inch rounds using a biscuit cutter or knife; 1 tbsp (14 g) unsalted butter, softened; 3 tbsp (10 g) fresh flat-leaf parsley, chopped

From the MyKitchenBank Kitchen

A rustic Portuguese-inspired white fish stew thickened with toasted sourdough bread rounds that dissolve into a silky broth. Saffron, fennel, and tomato create a fragrant, warming one-pot meal ready in under an hour. The bread rounds are toasted until golden and floated atop the stew just before serving, adding both body and texture.

Prep: 20 min
Cook: 35 min
Wait: 5 min
Total: 1 hr
Makes: 4 servings (about 10 cups stew with bread rounds)

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Ingredients

4 servings

3 tbsp (45 ml) extra-virgin olive oil
1 whole (150 g) yellow onion, medium, diced (about ¾ cup)
1 whole (180 g) fennel bulb, medium, cored and diced (about 1 cup), fronds reserved for garnish
4 whole (20 g) garlic cloves, minced (about 2 tbsp)
2 tbsp (30 g) tomato paste
1 can (14.5 oz) (410 g) canned whole tomatoes with their juices, crushed by hand or with a spoon
4 cup (960 ml) fish stock or chicken stock, preferably homemade
¼ tsp (0.2 g) saffron threads, lightly toasted in a dry skillet and steeped in ¼ cup hot stock for 5 minutes
¾ cup (180 ml) dry white wine
1½ lb (675 g) firm white fish fillet, such as halibut or cod, cut into 2-inch chunks, skin and pin bones removed
2 whole bay leaves
3 whole (3 g) fresh thyme sprigs
to taste sea salt
to taste freshly ground black pepper
8 slice (200 g) sourdough bread, 1-2 days old, cut into 2-inch rounds using a biscuit cutter or knife
1 tbsp (14 g) unsalted butter, softened
3 tbsp (10 g) fresh flat-leaf parsley, chopped

Equipment (7)

Large heavy-bottomed pot or Dutch oven (5- to 6-quart capacity)
Baking sheet
Sharp knife
Wooden spoon
Fish spatula or slotted spoon
Ladle
Instant-read thermometer (optional)

Steps

Before you start

Have all ingredients prepped and ready (mise en place) before you start cooking
Use firm white fish like halibut, cod, or haddock—avoid delicate fish that will fall apart
Cut sourdough bread fresh or use bread that's 1–2 days old for the best texture
Toast bread rounds just before serving so they stay crispy

1
Toast saffron and steep
- Heat a small dry skillet over medium heat.
- Add the saffron threads and toast for 30 seconds, shaking the pan gently, until fragrant.
- Pour ¼ cup (60 ml) of the hot stock over the saffron and set aside to steep for 5 minutes.
- This releases the color and flavor.
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Ready when: Saffron threads are fragrant and liquid turns golden
Tip: Don't skip toasting the saffron—it deepens the flavor significantly
2
Sauté aromatics
- Heat 3 tbsp (45 ml) olive oil in a large heavy-bottomed pot (5- to 6-quart) over medium heat.
- Add the diced onion and fennel.
- Cook, stirring occasionally, for 5–6 minutes until softened and translucent.
- Add the minced garlic and cook for 1 minute more until fragrant.
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Ready when: Onion is translucent and fennel is beginning to soften
Tip: Don't brown the onion; keep the heat at medium for a clean broth
3
Add tomato paste and build base
- Stir in the 2 tbsp (30 g) tomato paste and cook for 1–2 minutes, stirring constantly, to caramelize it slightly and remove the raw taste.
- The paste will darken and smell sweet.
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Ready when: Tomato paste darkens and becomes fragrant
Tip: Toasting the paste prevents a bitter, tinny taste in the finished stew
4
Deglaze with white wine
- Pour in the ¾ cup (180 ml) white wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits.
- Simmer for 2–3 minutes until the wine reduces by about half and the raw alcohol smell is gone.
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Ready when: Wine reduces by half and no alcohol aroma remains
Tip: Use a wine you'd drink; cheap or overly oaky wine makes the broth unpleasant
5
Build the broth
- Add the crushed canned tomatoes with their juices, the remaining 3¾ cups (900 ml) fish stock, bay leaves, and thyme sprigs.
- Stir well to combine.
- Bring the liquid to a gentle simmer over medium-high heat, then reduce the heat to medium-low.
- Simmer uncovered for 10 minutes to let flavors meld.
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Ready when: Broth simmers gently with small bubbles at the surface
Tip: Keep the heat gentle so the broth remains clear and the delicate flavors aren't burned off
6
Add saffron and season
- Strain the steeped saffron liquid into the pot (discard the solid threads if you prefer a cleaner broth, or leave them in).
- Stir well.
- Taste the broth and season with sea salt and freshly ground black pepper.
- The broth should taste slightly salty—it will season the fish as they cook.
- Adjust to your preference.
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Ready when: Broth is golden and balanced in seasoning
Tip: Season generously but taste as you go; you can always add more salt but can't remove it
7
Toast bread roundsOven 400°F / 205°C
- While the broth simmers, preheat your oven to 400°F (200°C).
- Arrange the 8 sourdough bread rounds on a baking sheet.
- Brush lightly on both sides with softened butter (about ½ tsp per round).
- Toast in the oven for 6–8 minutes, flipping halfway through, until golden brown and crisp.
- Remove and set aside.
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Ready when: Bread rounds are golden brown and crispy when tapped
Tip: Toast the bread just before adding the fish so it stays crisp and doesn't get soggy from the broth
8
Add fish to the pot
- Gently lower the 2-inch chunks of white fish into the simmering broth, working in a single layer if possible.
- The broth should come about ¾ of the way up the fish.
- Maintain a gentle simmer and cook uncovered for 4–5 minutes until the fish is just cooked through.
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Ready when: Fish is opaque throughout and flakes gently when tested with a fork; internal temperature reaches 145°F (63°C)
Tip: Don't stir or move the fish too much—it breaks apart easily and clouds the broth. Use a fish spatula if you must move it
9
Float bread and finish
- Just before serving, place the warm toasted bread rounds on the surface of the stew—don't submerge them.
- They will slowly absorb liquid and thicken the broth while maintaining some crispness.
- Ladle the stew into bowls, ensuring each gets some fish, broth, and a bread round.
- Garnish with fresh chopped parsley and reserved fennel fronds.
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Ready when: Bread rounds are placed atop stew and garnished
Tip: Serve immediately while the bread is still warm and semi-crispy; it will soften as you eat

Good to know

Tips

Sourdough bread has a sturdy crumb that holds up better to toasting and absorbing broth than softer breads. Avoid day-old white sandwich bread, which becomes gummy.
Don't overcrowd the pot when adding fish; it will cook more gently and stay intact. If needed, cook in batches.
Saffron is expensive; buy from reputable sources and store in an airtight container away from light to preserve its flavor and color.
The bread rounds will gradually soften as they float on the stew. Some diners like to let them soak; others fish them out quickly to keep them crispy. Offer a spoon on the side so people can choose.

Make ahead

The broth (through step 6) can be made up to 1 day ahead, cooled completely, and stored in the refrigerator. Reheat gently over medium-low heat before adding the fish. Toast the bread rounds no more than 1 hour before serving.

Storage & reheating

Leftover stew (without the bread rounds) keeps refrigerated in an airtight container for up to 2 days. Reheat gently in a pot over medium-low heat to avoid breaking up the fish. Do not freeze; the fish becomes mushy and the bread rounds become soggy. Serve with fresh toasted bread rounds.

Substitutions

firm white fish fillet, such as halibut or cod → halibut, sea bass, or haddock in place of cod. Use any firm white fish; avoid delicate fish like sole or flounder that fall apart during cooking
fish stock or chicken stock, preferably homemade → chicken stock or vegetable stock in place of fish stock. Fish stock adds deeper seafood flavor, but chicken or vegetable stock work well and are easier to find
sourdough bread, 1-2 days old → crusty white bread or whole wheat bread in place of sourdough. Avoid soft sandwich bread; you need a sturdy loaf that toasts up crispy
saffron threads → ½ tsp turmeric or a pinch of smoked paprika for color and warmth. Saffron is irreplaceable in flavor, but these alternatives add color and body; the stew will taste different but still delicious