Light Spring & Summer Fish Stew Recipe

Light Spring & Summer Fish StewSo it’s not quite summer, I know.  However, while this recipe is delicious now, it will be even better in the summer months when the corn and tomatoes are are at the peak of their season.

Full of mild, flaky and buttery fish, sweet and sightly crunchy corn, bright green spring asparagus, tomatoes and smoky spices — it’s simply a bowl of heaven!

And it’s just so pretty, isn’t it?

Light Spring & Summer Fish Stew(You can whip this up inside of 30 minutes!)

Light Spring & Summer Fish Stew Recipe
Prep time
Total time
Please note that the prep time doesn't include steaming the asparagus, which should take about 5 minutes.
Serves: Serves about 4
  • olive oil for the pan
  • ⅓ cup thinly sliced red onion
  • 1 teaspoon minced garlic
  • 1 teaspoon tomato paste
  • ¾ cup teardrop tomatoes, sliced in half or fourths
  • 1⅔ cups coconut water
  • ⅓ cup roughly chopped, fresh dill
  • 1 large ear of corn (approximately 1¼ cup)
  • 1 teaspoon smoked paprika
  • approximately 1¼-pound fresh cod fillet (or other mild white fish you might like), cut into bite-sized pieces
  • 1⅓ cups steamed asparagus, cut into bite-sized pieces
  • Sea salt and freshly ground black pepper
  1. Coat the bottom of a large sauté pan with olive oil and place it over medium heat.
  2. Add the onion and garlic and sauté until soft, about 5 minutes.
  3. Mix in the tomato paste the best you can and then add the tomatoes and dill to the pan.
  4. Pour the coconut water over the ingredients and stir gently to combine. Turn the heat to low and let this simmer for about 5 minutes.
  5. Remove the corn kernels from the cob, and use the back of a knife, holding the cob upright, to scrape out as much of the juices as possible. Add the corn and whatever juice you've been able to collect to the pan.
  6. Add the paprika and stir to blend.
  7. Add the fish and move it around a bit to be sure it has all been coated with the liquid. Turn the heat to medium and gently stirring from time to time, sauté just until it's cooked through. It should done within about 7 minutes.
  8. Mix in the asparagus, season to taste with salt and pepper and serve. (Here's How to Season to Taste.)
Share on YummlyPin on PinterestShare on StumbleUponShare on FacebookTweet about this on TwitterShare on Google+Share on LinkedInShare on TumblrEmail this to someonePrint this page

Subscribe to Cooking On The Weekends so you don’t miss any new, mouth-watering recipes!


    • valentina says

      It’s felt like summer for a while. Perhaps next year we’ll get a taste of winter and make more chili. 😉

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: