Summer Fish Stew Recipe
This lovely Summer Fish Stew Recipe only takes about thirty five minutes to whip up. It's beautiful, healthy and full of fresh flavors.
Servings: 4
Calories: 211kcal
Ingredients
- olive oil for the pan
- ½ cup red onion, thinly sliced
- 1 teaspoon minced garlic
- 1 teaspoon tomato paste
- 1 teaspoon smoked paprika
- ¾ cup teardrop or cherry tomatoes, sliced in half or fourths
- ⅓ cup fresh dill, washed and dried, roughly chopped
- 2 cups coconut water
- 1 ear of corn (white or yellow)
- 1⅓ cups skinny asparagus, cut into bite-sized pieces
- 1 pound fresh cod fillet, cut into bite-sized pieces
- salt and freshly ground black pepper
Instructions
- Cook onion and garlic. Coat the bottom of a medium-large soup pot with olive oil and place it over medium heat. Add the onion and garlic and sauté until soft, about 5 minutes.
- Add the tomato paste through the dill and simmer. Mix in the tomato paste, paprika, tomatoes and dill to the pan. Then add the coconut water and stir gently to combine. Turn the heat to low and let this simmer for about 5 minutes.
- Prep and add corn. 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 juice as possible. Add the corn and whatever juice you've been able to collect to the pot.
- Add and cook asparagus. Then add the asparagus and stir. Keeping the heat on low, cover, and let it simmer until the asparagus is tender, about 5 minutes.
- Add and cook fish. 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.
- Season and serve. Season to taste with salt and pepper and serve. (Here's How to Season to Taste.)
Notes
Calorie count is only an estimate.
Nutrition
Calories: 211kcal