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Smoky Tomato Fish Stew

A delicious comfort food meal that's light and healthy. Full of hearty ingredients and fresh flavors, this thirty minute dinner is perfect for a busy weeknight or a casual dinner party!

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 to 6
Calories 245 kcal
Author Valentina K. Wein

Ingredients

Instructions

  1. Coat the bottom of a medium-large soup pot with olive oil, and place it over low-medium heat. Add the paprika and let it cook until it begins to sizzle, about 4 minutes.
  2. Add the onion and turn the heat up to medium. Let the onion cook for about 5 minutes and then add the garlic. Continue to cook until the onions are very soft, about 5 more minutes. Stir in the rosemary and thyme and let it cook until it's very aromatic, about 30 seconds.
  3. Add the corn and roasted peppers and combine. Cook until the bottom of the pan is very brown, about 5 minutes.
  4. Deglaze the pan with the tomatoes, stock and wine. Add the cayenne, bring to a boil, reduce the heat to low, cover, and simmer for about 10 minutes.
  5. Add the spinach, fish and lemon juice, and cook just until the fish is cooked, about 5 minutes.
  6. Season generously to taste with smoked sea salt, sugar and freshly ground black pepper.

Recipe Notes

I use frozen, thawed corn for this, this time of year. I you make this in the summer, definitely use fresh!
You can use regular sea salt -- however, I love the added smokiness from the smoked sea salt!