A wonderfully flavorful spicy fish stew that enhances, rather than masks, the delicate flavor of the fish.
This spicy fish stew is super flavorful. Although spicy, the heat does not overwhelm the dish. This allows the delicate flavor of the fish to shine through.
I’m generally not a huge fan of delicate white fish. I usually prefer bold-flavored fish such as tuna and salmon. But the seasonings used in this fish stew impart lots of flavor and make it one of my favorite ways to serve cod.
I use the Pomi brand of strained tomatoes in this recipe. You can substitute canned tomato puree, but Pomi tomatoes are extremely flavorful and sweet. A domestic tomato puree will likely be more acidic, so you might want to add a tablespoon of honey to balance out the flavors. Pomi products are available in most supermarkets, at Whole Foods Market, and on Amazon (link below in the recipe card).
Obviously amazing with crusty bread, for us low carbers this spicy fish stew is thoroughly enjoyable when eaten with a spoon.
Spicy Fish Stew
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 tablespoon sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 1 teaspoon kosher salt
- 1/2 teaspoon crushed red peppers
- 1 tablespoon tomato paste
- 2 cups Pomi strained tomatoes
- 3 (7 oz) cod fillets, cut in half
- In a small bowl, mix the olive oil, garlic, paprika, cumin, coriander, kosher salt, crushed red peppers and tomato paste to create a paste.
- Heat a large, heavy skillet (I use a cast iron skillet for this recipe) over medium-high heat, 2-3 minutes. Add the paste and cook, stirring, until fragrant, 30 seconds.
- Whisk in the strained tomatoes. When the tomatoes start to boil, add the fish fillets, spooning the sauce on top. Cover (use heavy duty foil if your skillet does not come with a lid), lower heat to medium, and cook until fish is cooked through, about 15 minutes.