Summer Fish Stew with Asparagus

This lovely Summer Fish Stew recipe with asparagus and corn only takes about thirty five minutes to whip up. It's beautiful, healthy and full of the fresh and bright flavors of summer.

We typically think of a stew as a comfort food meal for the cooler months, but it's possible to make light and fresh fish stew recipes that are wonderful in the summertime.

This has become one of my favorite summer fish recipes. It's made on the stove and cooks fairly quickly, you won't even heat up the kitchen.

The combination of ingredients is so light and fresh, that while it's served hot, it's somehow refreshing.

And with coconut water and sweet corn in the mix, the stew has a delicious sweetness that seeps into all of the ingredients, making it utterly delicious.

About the Ingredients

• red onion
• fresh garlic
• tomato paste
• tear drop or cherry tomatoes
• coconut water - This adds a very subtle sweetness that's fantastic with the other ingredients. If you don't have coconut water you can use vegetable or fish stock.
• fresh corn - Fresh corn is best, but you can substitute with frozen. Be sure it's thawed when you add it to the recipe.
• fresh dill - Choose dark green, perky bunches. You can substitute with basil.
• smoked paprika - I love smoked paprika because the peppers used have been smoked, which adds a delicious smoky flavor to the broth in the stew.
• asparagus - Choose bright green and firm asparagus. For this recipe, skinny asparagus is best. If you can't find it, you can use thicker spears, just be aware they will need to simmer longer to become tender. You can also steam them first and add them in at the end.
• cod fillet - Like most white fish, cod is mildly flavored, flaky and buttery. It's a lean fish that easily absorbs other flavors that are added to it, making it ideal for this recipe with its delicious, rich broth. Most varieties of white, flaky fish would be great in this stew. In addition to cod, you can try bass, grouper, snapper, haddock or tilapia.

How to Make it

As I said, you can put this delicious recipe together inside of thirty five minutes.

- Sauté the onion and garlic with olive oil. Add the tomato paste, paprika, tomatoes and dill and mix.

- Pour in the coconut water, turn the heat to low and let this simmer for a few minutes. Then add the corn and asparagus and simmer until tender.

- Add the fish and simmer until it's cooked through, season to taste with salt and pepper and serve.

(More detailed instructions are in the recipe card below.)

* Pro Tip * You can also use leftover white fish for this stew. I always try to buy the perfect amount of fish because it's never as good a day later -- however, it's delicious in my summer fish stew, and it's the perfect way to use it up. Just add it in the cooking process when you would the raw fish, but only heat it through, about 2 minutes.

Fish Stew recipes are perfect for a warm summer evening.

Can you Make it Ahead?

This recipe is best when it's made as close to serving time as possible. You can however, prep the ingredients a few hours ahead.

More Must-Try Summer Fish Recipes

• Rice Bowl with Salmon and Avocado
• Cilantro Chimichurri Salmon
• Ahi Tuna Poke Nachos
• Tomatillo Ceviche with Shrimp

I hope you love it as much as my family and I do!

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