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    Home » Seafood Recipes » Spicy Fish Stew

    Spicy Fish Stew

    Last updated: Sep 16, 2021 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies · Terms of Use · Privacy Policy · Accessibility

    Jump to Recipe Card

    This wonderfully flavorful spicy fish stew recipe is one of my favorite ways to incorporate more fish into my diet.

    You can use whatever fish you like and have on hand - I like to mix cod and salmon. This truly easy recipe is ready in just 30 minutes!

    A spicy fish stew presented in a white saucepan with a striped napkin and a serving spoon.

    This delicious stew is so very flavorful. And although quite spicy, the heat does not overwhelm the dish. Rather, the seasonings allow the delicate flavor of the fish to shine through.

    It's a fun recipe to make because you can use whatever fish you like and enjoy. I actually like to make things interesting by mixing a mild white-fleshed fish such as cod with a bold-tasting fish such as salmon. But you can use just one type of fish if you'd like.

    Jump to:
    • Ingredients
    • Instructions
    • Frequently asked questions
    • Expert tip
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make this spicy fish stew recipe. The exact measurements are included in the recipe card below. Here are my comments about a few of the ingredients:

    Olive oil: I love cooking with this delicious oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead. It has a higher smoke point. Another tasty option is to use butter or ghee.

    Minced garlic: Mince it yourself, or use the stuff that comes in a jar. And if you happen to be out of fresh garlic, you can use a comparable amount of garlic powder instead.

    Spices: I use paprika, cumin, coriander, and crushed red peppers. Please make sure that the spices you use are fresh. It's been my (sad) experience that a stale spice can easily ruin a dish.

    Strained tomatoes: I recommend using either the Pomi or Bionature brands, although you could simply use canned tomato sauce. See the detailed discussion below.

    Fish: As mentioned above, I use a mix of cod and salmon. But you can use whatever fish you like and enjoy.

    The ingredients needed to make a spicy fish stew.

    Instructions

    Making this spicy fish stew is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    You start by cooking garlic and spices in some olive oil. Cook briefly, just until fragrant.

    Next, you whisk in tomato sauce and salt and bring the mixture to a boil.

    Add chunks of fish. Make sure to spoon the sauce on top of the fish.

    Cover, reduce the heat to medium-low and cook until the fish is cooked through. This should take about 15 minutes.

    A photo collage showing the steps for making a spicy fish stew.

    Frequently asked questions

    Can I use frozen fish?

    Yes, but not too frozen for you to cut them into chunks. I like to use partially frozen fish because it makes them easier to cut.

    So I defrost them the night before in the fridge, and by the time I'm ready to use them, they're just a bit frozen. Keep in mind that after adding frozen fish, it will take slightly longer for the stew to come back to a boil.

    Should I remove the skin from the fish?

    You could, but you don't have to. As you can see in the video below, I used skinless cod and skin-on salmon. Both options are fine. The skin won't crisp up, obviously, but it will be very tasty.

    Are spicy fish good? Won't the heat overwhelm the dish?

    They're very good! Lots of cultures and cuisines have similar dishes. This specific recipe isn't even all that spicy. So if you like heat, you should probably use more of the red pepper flakes.

    Expert tip

    While you can make this recipe with regular canned tomato sauce, I prefer to use strained tomatoes by one of two Italian brands - Pomi or Bionature. These tomatoes are smooth, flavorful, and sweet.

    A domestic US tomato sauce will likely be more acidic. Pomi and Bionature products are available at Whole Foods Market and on Amazon.

    Serving suggestions

    Obviously amazing with crusty bread, for us low carbers this stew is thoroughly enjoyable when simply eaten with a spoon!

    It's also nice with some almond flour biscuits or with thick, buttered slices of almond flour bread. And yet another option is to serve this stew on top of cauliflower rice.

    Storing leftovers

    Keep the leftovers in the fridge, in an airtight container, for up to 3 days. Reheat them very gently, covered (to prevent splatters), in the microwave on 50% power.

    A spicy fish stew served in a white saucepan and topped with chopped parsley.

    Related recipes

    • Fish Chowder
    • Blackened Salmon
    • Keto Fried Fish
    • Lemon Garlic Baked Cod

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Spicy Fish Stew
    4.98 from 126 votes
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    Spicy Fish Stew

    This wonderfully flavorful spicy fish stew is one of my favorite ways to incorporate more fish into my diet.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: Mediterranean
    Servings: 3 servings
    Calories: 332kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • 2 tablespoons olive oil
    • 1 tablespoon minced fresh garlic
    • 1 tablespoon sweet paprika
    • 1 teaspoon ground cumin
    • 1 teaspoon coriander
    • ½ teaspoon crushed red peppers
    • 3 cups Pomi strained tomatoes or canned tomato sauce, no salt added*
    • 2 teaspoons Diamond Crystal kosher salt
    • 2 (6 oz) cod fillets cut into 2-inch chunks
    • 2 (6 oz) salmon fillets cut into 2-inch chunks
    • 2 tablespoons chopped parsley or cilantro

    INSTRUCTIONS

    • Heat the olive oil in a large, heavy saucepan over medium heat. Add the garlic and spices. Cook, stirring, for 30 seconds.
    • Whisk in the tomato sauce and kosher salt. When the mixture starts to boil, add the fish pieces, spooning the sauce on top to cover them. Bring back to a gentle boil.
    • Cover (use heavy-duty foil if your skillet does not come with a lid), lower the heat to medium-low, and cook until the fish is cooked through, about 15 minutes. Garnish with parsley and serve.

    WATCH THE VIDEO:

    NOTES

    *While you can make this recipe with regular canned tomato sauce, I prefer to use strained tomatoes by one of two Italian brands - Pomi or Bionature. These tomatoes are smooth, flavorful, and sweet.
    A domestic US tomato sauce will likely be more acidic. Pomi and Bionature products are available at Whole Foods Market and on Amazon.

    ADD YOUR OWN NOTES

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes sugar alcohols. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 0.25recipe | Calories: 332kcal | Carbohydrates: 13g | Protein: 33g | Fat: 15g | Saturated Fat: 2g | Sodium: 678mg | Fiber: 4g
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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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