You can use whatever fish you like and have on hand - I like to mix cod and salmon. This easy recipe is ready in just 30 minutes! This fish stew is incredibly flavorful. And although quite spicy, the heat does not overwhelm the dish. Instead, the seasonings allow the delicate flavor of the fish to shine through. It’s a fun recipe to make because, much like this fish chowder, you can use whatever fish you like and enjoy.
Ingredients
You’ll only need a few simple ingredients to make this stew. The exact measurements are included in the recipe card below. Here are my comments about a few of the ingredients:
Olive oil: I love cooking with this delicious oil. But you can use avocado oil if you prefer an oil with a higher smoke point. Minced garlic: Mince it yourself, or use the stuff that comes in a jar. If you’re out of fresh garlic, use a teaspoon of garlic powder. Spices: Paprika, cumin, coriander, and crushed red peppers. Strained tomatoes: I recommend using the Pomi or Bionature brands, although you could simply use canned tomato sauce. Fish: As mentioned above, I mix cod and salmon, but you can use whatever fish you like and enjoy.
Recipe Card
You start by cooking garlic and spices in olive oil. Cook briefly, just until fragrant. Whisk in tomato sauce and salt and bring the mixture to a boil. Add chunks of fish. Make sure to spoon the sauce on top of the fish. Cover, reduce the heat to medium-low, and cook until the fish is cooked through. This should take about 15 minutes. Garnish with parsley and serve. It’s also great with keto biscuits or thick, buttered slices of almond flour bread. And yet another option is to serve this stew on top of cauliflower rice, mashed cauliflower, or sauteed spinach.
