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 stew that can be 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.
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
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 this light Summer Fish Stew
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 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.
This Summer Fish Stew recipe is perfect for a warm summer evening.
I hope you love it, and that it becomes one of your favorite summer fish recipes, too!
More summer fish recipes:
- Avocado Salmon Bowl
- Baked Cilantro Chimichurri Salmon
- Tomatillo Ceviche with Shrimp
- Garden Fish Tacos
This lovely Summer Fish Stew Recipe only takes about thirty five minutes to whip up. It's beautiful, healthy and full of fresh flavors.
- 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
- 2 cups coconut water
- ⅓ cup fresh dill, washed and dried, roughly chopped
- 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
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.
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.
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. 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 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 to taste with salt and pepper and serve. (Here's How to Season to Taste.)
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