Spicy Fish Stew
This wonderfully flavorful spicy fish stew is one of my favorite ways to incorporate more fish into my diet.
Servings 3 servings
Calories 332kcal
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.
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.
Nutrition
Serving: 0.25recipe | Calories: 332kcal | Carbohydrates: 13g | Protein: 33g | Fat: 15g | Saturated Fat: 2g | Sodium: 678mg | Fiber: 4g