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Fish Stew

Prep Time:

20 minutes

Cook Time:

30 Minutes

Serves:

4

Level:

Easy

About the Recipe

My family loves sushi. My kids will eat raw salmon everyday if we let them. Getting them to eat cooked fish at home is another story though. This fish stew is part of the clean plate club even though whenever I say I'm going to make it they complain. It's fairly versatile in that you can add all sorts of different fish and veggies depending on what is in season, what you have on hand or what you are in the mood for.

Ingredients

  • 1 Tablespoon Garlic Infused Olive Oil

  • 1 Leek, white and light parts sliced thin and rinsed

  • 5 plum tomatoes, seeded and peeled

  • 1 Tablespoon Tomato Paste

  • 8 ounces GF Chicken Broth (homemade is best but store bought is just fine)

  • 1 pound White fish (I typically buy whatever is fresh as the Farmer's Market, Cod, Halibut, etc.) cut into chunks

  • 1 pound Shrimp (personally I prefer wild caught jumbo with tails on) Your preference if you want to keep the tails on during cooking or remove them.......

  • 1/2 teaspoon Paprika

  • 1 teaspoon Cumin

  • 1/2 teaspoon Ground Ginger

  • Pinch of Turmeric (optional)

  • Sea salt and pepper to taste

  • Fresh cilantro leaves for garnish

Additionally you can add - roasted potatoes, 1 ear of fresh roasted corn, zucchini and GF garlic bread.

Preparation

Step 1


In a large skillet or medium dutch oven heat the oil over medium heat. Once the oil starts to shimmer add the leeks and saute' until they start to brown and are soft. Add in the tomatoes, tomato paste, and broth. Bring to a simmer. If you are adding any uncooked veggies add them with the leeks.



Step 2


Add the fish and seasonings. Stir to combine. Cover and simmer on low for about 10 minutes or until fish is cooked through. Once fish is cooked add any additional leftover veggies at this time.


Step 3


Continue to simmer for about 5 more minutes until you have a stew like consistency. Ladle into bowls sprinkle some fresh cilantro on top.



Step 4


I usually like to use Yukon gold potatoes when I roast potatoes. I use about 3 potatoes per person depending on size, wash and cut them in half. Toss in olive oil, sprinkle with salt and roast cut side on a lightly oiled sheet of parchment in a 400*F oven for about 20 minutes, stir and roast about 10 minutes more until they are crispy, golden and soft inside.


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