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Spicy Fish Stew
A wonderfully flavorful spicy fish stew that enhances, rather than masks, the delicate flavor of the fish.
Servings 3 servings
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 tablespoon minced garlic
- 1 teaspoon Diamond Crystal kosher salt
- 1 tablespoon sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 1/2 teaspoon crushed red peppers
- 2 cups Pomi strained tomatoes
- 3 (7 oz) cod fillets, cut in half
In a small bowl, mix the olive oil, tomato paste, garlic, kosher salt, paprika, cumin, coriander, and crushed red peppers to create a paste.
Heat a large, heavy skillet (I use a cast-iron skillet) 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 the heat to medium, and cook until the fish is cooked through, about 15 minutes.
Calories: 345kcal | Carbohydrates: 12g | Protein: 46g | Fat: 11g | Saturated Fat: 1g | Sodium: 584mg | Fiber: 4g | Sugar: 1g