Thai Inspired Fish Stew 
Seafood can be intimidating – but it’s truly OH SO EASY and totally delicious with the right recipe!
I love this Fish Stew because it’s warm and comforting, full of wonderful flavor, a ready in about 20 minutes!
Protein-packed meal in a bowl for a cold winter day.
Serve our cauliflower breadsticks alongside your fish stew.
WHITEFISH
Do you like fish? What’s your favorite?
If you’re a fish newbie, think about trying a whitefish variety, which is considered less “fishy” and milder than many other species.
Whitefish is a catchall term for a variety of white-fleshed fish, including haddock, cod, hake, whiting, pollock, and more.
Each fish species has its own unique nutritional makeup but they are all incredibly nutrient-dense, delivering a lot of protein and micronutrients to your body for very few calories.
They are low in fat and high in protein, B vitamins, and minerals like potassium, magnesium, and phosphorus that help with numerous body processes.
Research suggests that eating fish is linked with a lower risk of depression, heart disease, and cognitive decline as we age.
If you can’t buy whitefish directly from a fishmonger, choose wild-caught, frozen at sea varieties. Frozen at sea means they are frozen right after being caught, which preserves them at their freshest point.
Eat whitefish broiled or baked or in soups, stews, and chowders.
REFERENCES:
6 servings
Ingredients:
- 1 Tbsp olive oil
- 1 large onion, finely chopped
- 1 large red bell pepper, chopped
- 1 large yellow bell pepper, chopped
- 3 fresh garlic cloves, minced
- 3 tsp smoked paprika
- 1 tsp ground coriander
- ½ tsp dried chili flakes
- 1 Tbsp tomato purée
- 1 x 14 oz jar crushed tomatoes
- 1 x 14 oz can unsweetened coconut milk
- 1 lb raw jumbo shrimp
- 1 lb skinless cod fillets, cut into bite-sized pieces
To garnish:
- fresh lime or lemon wedges and cilantro, chopped
Instructions:
Heat your oil in a large heavy-bottom deep skillet over medium heat. Add in the diced onions together with the bell peppers and saute for about 4 minutes.
Stir in the garlic, all of your seasonings, tomato puree, and crushed tomatoes. Reduce the heat to a medium-low and allow the sauce to simmer for about 6 minutes.
Once your sauce has thickened, pour in the coconut milk. Stir well to combine and bring the sauce to a gentle boil.
Once bubbling, gently add in the fish and shrimp then reduce heat to medium-low. Simmer over medium-low heat for 5 minutes, or until the seafood is cooked through.
Garnish with freshly chopped cilantro, and lime or lemon wedges.
Enjoy!
Rachel
Ingredients
- 1 Tbsp olive oil
- 1 large onion, finely chopped
- 1 large red bell pepper, chopped
- 1 large yellow bell pepper, chopped
- 3 fresh garlic cloves, minced
- 3 tsp smoked paprika
- 1 tsp ground coriander
- ½ tsp dried chili flakes
- 1 Tbsp tomato purée
- 1 x 14 oz jar crushed tomatoes
- 1 x 14 oz can unsweetened coconut milk
- 1 lb raw jumbo shrimp
- 1 lb skinless cod fillets, cut into bite-sized pieces
To garnish:
- fresh lime or lemon wedges and cilantro, chopped
Instructions
- Heat your oil in a large heavy-bottom deep skillet over medium heat. Add in the diced onions together with the bell peppers and saute for about 4 minutes.
- Stir in the garlic, all of your seasonings, tomato puree, and crushed tomatoes. Reduce the heat to a medium-low and allow the sauce to simmer for about 6 minutes.
- Once your sauce has thickened, pour in the coconut milk. Stir well to combine and bring the sauce to a gentle boil.
- Once bubbling, gently add in the fish and shrimp then reduce heat to medium-low. Simmer over medium-low heat for 5 minutes, or until the seafood is cooked through.
- Garnish with freshly chopped cilantro, and lime or lemon wedges.
- Enjoy!
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