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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 💙
â“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.
👩ðŸ¾â€ðŸ³ 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!
â¤Rachel
Â
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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