This lovely Summer Fish Stew Recipe only takes thirty minutes to whip up. It’s beautiful, healthy and full of fresh flavors.We typically think of a stew as a comfort for meal for the cooler months, but it’s possible to make a light and fresh stew that can be wonderful in the summertime.
Even though this stew is made on the stove, it only takes thirty minutes, so you won’t heat up the kitchen. Also, the combination of ingredients is so light and fresh, that while it’s served hot, it’s somehow refreshing.
What’s in this Summer Fish Stew Recipe?
- olive oil
- red onion
- fresh garlic
- tomato paste
- tear drop or cherry tomatoes
- coconut water
- fresh corn
- fresh dill
- smoked paprika
- cod fillet
What does cod taste like?
- Cod is a white, very lean, mildly flavored fish.
- The texture is flaky and buttery.
- It easily absorbs other flavors that are added to it.
When you add the 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?
How to Make this light Summer Fish Stew
As I said, you can put this delicious recipe together inside of thirty minutes.
- Sauté the onion and garlic with olive oil.
- Mix in the tomato paste and add the tomatoes and dill.
- Pour in the coconut water, turn the heat to low and let this simmer for a few minutes.
- Add the paprika, corn and any excess juice from the cob.
- Finally, add the fish, and with medium heat, gently stir until it’s cooked through.
- Mix in the asparagus, season to taste with salt and pepper and serve.
More detailed instructions are below.
This Summer Fish Stew recipe is perfect for a warm summer evening. Invite some friends and make a dinner party out of it.
This lovely Summer Fish Stew Recipe only takes thirty minutes to whip up. It's beautiful, healthy and full of fresh flavors.
Please note that the prep time doesn't include steaming the asparagus, which should take about 5 minutes.
- olive oil for the pan
- ⅓ cup red onion, thinly sliced
- 1 teaspoon minced garlic
- 1 teaspoon tomato paste
- ¾ cup teardrop or cherry tomatoes, sliced in half or fourths
- 1⅔ cups coconut water
- ⅓ cup fresh dill, washed and dried, roughly chopped
- 1 large ear of corn (we want approximately 1¼ cup of kernels)
- 1 teaspoon smoked paprika
- 1¼ pound fresh cod fillet (or other mild white fish), cut into bite-sized pieces
- 1⅓ cups steamed asparagus, cut into bite-sized pieces
- 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.)