You can use whatever fish you like and have on hand - I like to mix cod and salmon. This truly easy recipe is ready in just 30 minutes! This delicious stew is so very flavorful. And although quite spicy, the heat does not overwhelm the dish. Rather, the seasonings allow the delicate flavor of the fish to shine through. It’s a fun recipe to make because you can use whatever fish you like and enjoy. I actually like to make things interesting by mixing a mild white-fleshed fish such as cod with a bold-tasting fish such as salmon. But you can use just one type of fish if you’d like.
Ingredients
You’ll only need a few simple ingredients to make this spicy fish stew recipe. 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 if you’d rather use an oil with a higher smoke point, you can use avocado oil instead. It has a higher smoke point. Another tasty option is to use butter or ghee. Minced garlic: Mince it yourself, or use the stuff that comes in a jar. And if you happen to be out of fresh garlic, you can use a comparable amount of garlic powder instead. Spices: I use paprika, cumin, coriander, and crushed red peppers. Please make sure that the spices you use are fresh. It’s been my (sad) experience that a stale spice can easily ruin a dish. Strained tomatoes: I recommend using either the Pomi or Bionature brands, although you could simply use canned tomato sauce. See the detailed discussion below. Fish: As mentioned above, I use a mix of cod and salmon. But you can use whatever fish you like and enjoy.
Instructions
Making this spicy fish stew is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: You start by cooking garlic and spices in some olive oil. Cook briefly, just until fragrant. Next, you 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.
Frequently asked questions
Expert tip
While you can make this recipe with regular canned tomato sauce, I prefer to use strained tomatoes by one of two Italian brands - Pomi or Bionature. These tomatoes are smooth, flavorful, and sweet.
Serving suggestions
Obviously amazing with crusty bread, for us low carbers this stew is thoroughly enjoyable when simply eaten with a spoon! It’s also nice with some almond flour biscuits or with thick, buttered slices of almond flour bread. And yet another option is to serve this stew on top of cauliflower rice.
Storing leftovers
Keep the leftovers in the fridge, in an airtight container, for up to 3 days. Reheat them very gently, covered (to prevent splatters), in the microwave on 50% power.
Related recipes
👩🏻🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.
Recipe card
❤️ Let’s connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.
