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?
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!