My comfort food of choice varies from day to day really. One day, my comfort food could be a super yummy salad, the next it could be a spicy noodle soup. Last week all I wanted in the comfort food department was a Nutella Truffle! (Actually, that one would work any time.)
And today, comfort food is this Smoky Tomato Fish Stew — and guess what? It’s rich, hearty, light, and healthy — all at the same time.
This fish stew also happens to be exactly what I want after an appetizer of Ahi Tuna Tartare!
Do you get it? Yup, we’re building up to another lovely weekend meal. Get on the phone and make plans with a friend or two!
And dessert to cap off the meal is coming this Friday!
What’s your favorite comfort food? That is, what is it today?
- Olive oil for the pan
- 1 tablespoon smoked paprika
- 1 cup thinly sliced brown onion
- 4 whole medium-sized garlic gloves, stems removed and sliced thinly
- 1-1/2 teaspoons finely chopped, fresh rosemary
- 1 teaspoon dry thyme
- 1 cup corn kernels (use frozen, thawed corn if corn is not at the peak of its season)
- 1 cup roasted red pepper, cut into bite-sized pieces (about 2 small-medium peppers)
- 2 cups crushed tomatoes (I like San Marzano)
- 1 cup vegetable stock
- 1 cup dry white wine
- ¼ teaspoon cayenne pepper
- 1 cup packed spinach leaves
- ½-pound fresh Halibut fillets, cut into bite-sized pieces
- ½-pound Black Cod fillets, cut into bite-sized pieces
- 1 tablespoon lemon juice
- Smoked sea salt, sugar and freshly cracked black pepper to taste
- Coat the bottom of a medium-large soup pot with olive oil, and place it over low-medium heat. Add the paprika and let it cook until it begins to sizzle, about 4 minutes.
- Add the onion and turn the heat up to medium. Let the onion cook for about 5 minutes and then add the garlic. Continue to cook until the onions are very soft, about 5 more minutes. Stir in the rosemary and thyme and let it cook until it's very aromatic, about 30 seconds. (It's quite beautiful at this point -- look!)
- Add the corn and roasted peppers and combine. Cook until the bottom of the pan is very brown, about 5 minutes.
- Deglaze the pan with the tomatoes, stock and wine. Add the cayenne, bring to a boil, reduce the heat to low, cover, and simmer for about 10 minutes.
- Add the spinach, fish and lemon juice, and cook just until the fish is cooked, about 5 minutes.
- Season generously to taste with smoked sea salt, sugar and freshly ground black pepper.
Up to 1 day and at least 1 hour ahead: Make the soup up to the point of adding the fish. (Let it cool, and store it in the refrigerator in the pot — when you’re ready to continue the following day, slowly bring it to a strong simmer before adding the fish.)
About 10 minutes ahead: Add the fish and remaining ingredients, and season.
I use frozen, thawed corn for this, this time of year. I you make this in the summer, definitely use fresh!
You can use regular sea salt — however, I love the added smokiness from the smoked sea salt!