Go Back
+ servings
close up of Summer Fish Stew in black bowl

Summer Fish Stew Recipe

This lovely Summer Fish Stew Recipe only takes about thirty five minutes to whip up. It's beautiful, healthy and full of fresh flavors.

Course Main Course
Cuisine American
Keyword easy fish dinners, good for summer dinner parties
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 211 kcal
Author Valentina K. Wein


  • 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
  • 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


  1. Coat the bottom of a medium-large soup pot with olive oil and place it over medium heat.

  2. Add the onion and garlic and sauté until soft, about 5 minutes.
  3. 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.

  4. 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.

  5. 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.

  6. Season to taste with salt and pepper and serve. (Here's How to Season to Taste.)