This lovely Summer Fish Stew recipe 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 a light and fresh fish stew recipes that are wonderful in the summertime.
This has become one of my favorite summer fish recipes.
The combination of ingredients is so light and fresh, that while it's served hot, it's somehow refreshing.
Ingredients for this 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
The coconut water and the sweet corn add a delicious sweetness that seeps into the flaky fish and other ingredients, making this summer fish stew utterly delicious.
What does cod taste like?
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.
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.
- Mix in tomato paste, paprika, tomatoes and dill.
- Pour in the coconut water, turn the heat to low and let this simmer for a few minutes.
- Add the corn and asparagus and simmer until tender.
- Finally, add the fish and simmer until it's cooked through.
- Season to taste with salt and pepper and serve.
Since it's made on the stove and cooks fairly quickly, you won't even heat up the kitchen.
(More detailed instructions are in the recipe card below.)
Recipe Tips and Substitutions
- If you can't find skinny asparagus, you can use thicker spears. Just be aware they will need to simmer longer to become tender. You can also stem them first and add them in at the end.
- If you don't have coconut water you can use vegetable or fish stock.
- 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.
- 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.
I hope you love it as much as my family and I do!
More summer fish recipes:
- Avocado Salmon Bowl
- Baked Cilantro Chimichurri Salmon
- Tomatillo Ceviche with Shrimp
- Garden Fish Tacos
Summer Fish Stew Recipe
- 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
- 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.)
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
It's summer in LA and this is just the kind of food I'm looking for. GREG
Dorothy at Shockingly Delicious
Feels like summer right now to me!
Summer here in Tucson, too. Sounds like the perfect summer meal!
It's felt like summer for a while. Perhaps next year we'll get a taste of winter and make more chili. 😉
This is a simple recipe to make, but complex in taste. You get successive hints of the sweet coconut, the dill, and then the smoky paprika. No flavors really blend so they're lost; rather they work together but are distinct. Plus, it's a very colorful, almost elegant dish. My wife said definitely do again. Thank you, Valentina.
We also very much appreciate your "How To" sections.
Hi Mike, With my head in Thanksgiving recipes at the moment, I was delighted to see your comment pop up about his fish stew. I so appreciate your kind words and I'm happy to hear it'll be made again. Thanks so much for the note and for visiting Cooking On The Weekends, and reading my recipes. 🙂 ~Valentina
John / Kitchen Riffs
This is such a terrific dish! I sometimes do something similar (well, kinda, sorta) and always like how quickly the dish cooks. I've never thought to use coconut water, though -- neat idea. Thanks!
Thanks, John. The coconut water adds a really nice sweetness. Hope you try it. 🙂 ~Valentina
I'm one of those people who enjoy soups, stews, and chowders all year long, so this fish stew looks like a divine summer meal to me! I'm so intrigued by the coconut water as the stew base!
I'm with you -- comfort foods all year. Thank you for your comment. 🙂 ~Valentina
Living in Australia with long hot summers and barely a winter as most of you would know it, I rarely pay attention to the time of year when making up menus ! Yes, the best asparagus arrives in spring and tomatoes are bountiful mid-summer 🙂 ! You have suggested a very interesting recipe . . . we have dozens of different fish to choose - shall see what looks freshest . . . do not usually have coconut water in the pantry but 'tis easy enough to get . . . . or shall ask some bypassing friend from the north to bring down a few coconuts . . .
Thanks, Eha. Love that you can ask a friend for coconuts! The fresher the better. 🙂 Hope you enjoy this any which way. ~Valentina
Definitely a great dish for summer or fall, truly! I always say I want to eat more fish and don't do a very good job at it! Thanks for the inspiration, Valentina!
Thanks, Christina. I hope you enjoy! 🙂 ~Valentina
We do love our fish soups and stews over this way, your summer fish stew sounds wonderful. No fresh asparagus, but we have packed away some in the freezer that will have to do. Cod, no worries lot’s of fresh caught available just now. Thanks for sharing.
Thanks so much, Ron. Fresh caught cod is fabulous! I hope you enjoy! 🙂 ~Valentina
Dawn - Girl Heart Food
I can eat soups and stews year around, especially those that involve fish, so this looks super tempting to me! A big bowl of this, slice of bread and some vino and I'm set! Delish, my friend 🙂
Thanks, Dawn. Yes to the vino and bread. Perfect! Enjoy! 🙂 ~Valentina
Kelly | Foodtasia
Such a lovely stew for summer when all of my favorite vegetables are at their peak! Wonderful!
Thanks, Kelly. I love all of the produce this time of year too. Enjoy! 🙂 ~Valentina
What a yummy change of pace for a summer meal! With fish, fresh corn and asparagus, it sounds perfect even on a warm evening!
Thanks, Liz. Hope you love it. 🙂 ~Valentina
Absolutely beautiful. We love stews all year long ! This version is perfect for hot summer days ! Thank you so much !
Thanks, Davorka. Yes, lovely all year. 🙂 ~Valentina
I received a 5 pound box of cod and was going to make fish tacos… but now, I might have to make this instead! I’m super intrigued by the coconut water!
Hi Mimi! I hope you love this one. The coconut water adds a VERY subtle and delicious sweetness to the recipe. Enjoy and thank you. 🙂 ~Valentina
I started out with some fresh rockfish I didn’t know what to do with, and ended up trying this recipe. I followed it exactly except for using dried dill as it is winter now.
I can tell it is a terrific recipe, however the smoked pepper brand I had on hand (Simply Organic), which was fresh, introduced a strong off note at this quantity. I began reading about smoked paprika and learned they can be wildly different in quality and flavor! It was a real education. I will be buying and trying a couple better brands now that I know this, and retrying this recipe with the second rockfish I don’t know what to do with!
Valentina, I would love to know what brand of smoked paprika you prefer!
Thanks for writing, and for trying my recipes. 🙂 I like this smoked paprika. I also often use the one from Trader Joe's if I'm out of the other one. I'm so happy you enjoyed the stew -- rockfish is a great choice for the recipe. Hope this helps and happy cooking. Warmly, Valentina