Spicy Fish Stew
A wonderfully flavorful spicy fish stew that enhances, rather than masks, the delicate flavor of the fish.
Servings 3 servings
Calories 345kcal
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 tablespoon minced fresh garlic
- 1 teaspoon Diamond Crystal kosher salt
- 1 tablespoon sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- ½ teaspoon crushed red peppers
- 2 cups Pomi strained tomatoes
- 3 (7 oz) cod fillets, cut in half
Instructions
- 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.
Nutrition
Calories: 345kcal | Carbohydrates: 12g | Protein: 46g | Fat: 11g | Saturated Fat: 1g | Sodium: 584mg | Fiber: 4g | Sugar: 1g