A wonderfully flavorful spicy fish stew that enhances, rather than masks, the delicate flavor of the fish.
This spicy fish stew is super flavorful. And 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.
Is the cod used in this fish stew considered a healthy fish?
It is. It used to be that seafood was considered a very healthy choice. Sadly, these days we need to worry about contaminants and antibiotics, especially in farmed fish. Although research still shows that regular fish consumption is very healthy. In any event, cod seems to be a good choice. It’s a great source of phosphorus, niacin, and vitamin B-12. A 3-ounce cooked portion has 1 gram of fat and 20 grams of protein. Here are specific recommendations from the Monterey Bay Aquarium Seafood Watch.
The tomato brand you use makes a difference
I use the Pomi brand of strained tomatoes in this fish stew 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).
How to serve this spicy fish stew
Obviously amazing with crusty bread, for us low carbers this spicy fish stew is thoroughly enjoyable when simply eaten with a spoon!
What about leftovers?
Keep leftover fish stew in the fridge, in an airtight container, for up to 3 days. Reheat very gently, covered, in the microwave on 50% power.
More tasty cod recipes you might enjoy
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.