A 30-minute stew that’s healthy, beautiful and full of fresh flavors.So 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?
- 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
Coat the bottom of a large sauté pan with olive oil and place it over medium heat.
Add the onion and garlic and sauté until soft, about 5 minutes.
Mix in the tomato paste the best you can and then add the tomatoes and dill to the pan.
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.
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.
Add the paprika and stir to blend.
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.
Mix in the asparagus, season to taste with salt and pepper and serve. (Here's How to Season to Taste.)