If you’re looking for a dish that is hearty, healthy, and still absolutely comforting, you will love this easy fish stew. Not only is this dish keto-friendly, paleo-friendly, gluten-free, and low carb, but it comes together in just 30 minutes. Yes, another delicious dish to add to your busy weeknight recipe repertoire.
The hardest part about prepping a meal when you’re short on time is finding something that is still healthy enough to serve your family. We promise this stew recipe will check all of your dinner recipe boxes.
What Is Fish Stew?
Known as Brazilian Fish Stew (Moqueca de Peixe), this hearty dish is made with white fish, coconut milk, tomatoes, and bell peppers. For a little more kick, the recipe calls for a splash of lime and a sprinkling of cilantro. Traditionally served in clay pots alongside fresh veggies and tasty herbs, this stew is often served over a bed of rice.
Cooked in the clay pot for maximum flavor, this fish and seafood stew blend perfectly with the herbs and seasonings for a rich, tasty dish that is both hearty and healthy. If you don’t have a clay pot, you can use a Dutch oven for the best results. This can help retain the heat better.
Ingredients You’ll Need
- cod fish
- salt and pepper
- lime juice
- olive oil
- garlic
- hot pepper (optional)
- canned diced tomatoes
- bell peppers
- onion, sliced
- parsley
- coriander
- cilantro
- canned coconut milk
- tomato paste
(Note: Full recipe is at the bottom of the post)
How to Make Fish Stew
- Season the fish with salt, pepper, and lime juice in a large glass bowl and place in the fridge for 15 minutes.
- Heat olive oil in a pot, and toss in the garlic and hot pepper. Allow them to simmer for one minute.
- Throw in diced tomatoes and line the bottom of the pot.
- Add bell peppers and sliced onion to the pot.
- Place the fish filets, parsley, coriander, and cilantro into the pot along with a pinch of salt.
- Add coconut milk and tomato paste and bring everything to a boil over medium-high heat. Cover and allow the contents of the pot to simmer for 15 minutes, until onions are tender and fish is cooked through. Taste and add more seasonings if you like.
What Does Fish Stew Taste Like?
Typically, this stew is made with cod fish so it has a mild flavor with hints of coconut. The splash of lime and cilantro add a refreshing taste that your whole family will love.
Tips and Tricks
- If you plan to use frozen fish filets, be sure to thaw them completely before making this stew.
- Add your ingredients to the pot and cover. Avoid stirring as this can cause the fish to break apart.
- Check on your soup often. It cooks pretty quickly and if you overcook it, the fish will begin to fall apart and the taste may be tough.
Best Fish for Stew
A white fish with a firm consistency is best for this stew as it won’t break apart so easily. It also blends best with the symphony of herbs and spices. Cod fish is highly recommended.
How Long Does This Stew Last?
In an airtight container, this stew can last in the fridge for 3 or 4 days. Reheat leftovers on the stove and eat warm.
How to Freeze Fish Stew
This soup can be frozen in an airtight container. Wait for the soup to cool down completely before freezing and allow it to thaw in the fridge overnight before reheating. Store in an airtight container in the freezer for up to 3 months.
How to Serve Fish Stew
Fish stew pairs well with white rice or alongside a salad. If you’re expecting company, you can serve with lime wedges for added freshness and a more sophisticated look.
Fish Stew vs Fish Soup
The key difference is that fish stew has less liquid than soup. It has a thicker consistency.
Easy Fish Stew Recipe
Ingredients
- 1 pound cod fish bones removed
- salt and pepper to taste
- 2 tablespoons lime juice
- 3 tablespoons olive oil divided
- 3 teaspoons minced garlic
- 1 hot pepper finely chopped, optional
- 1 cup canned diced tomatoes
- 2 bell peppers sliced
- 1 medium onion sliced
- 1 small bunch parsley chopped
- 1 teaspoon coriander
- 1 small bunch cilantro chopped
- 14 ounces canned coconut milk
- 1 tablespoon tomato paste
Instructions
- Season the fish with salt, pepper, and lime juice in a large glass bowl and place in the fridge for 15 minutes.
- Heat 2 tablespoons of olive oil in a pot and toss in the garlic and hot pepper. Allow them to simmer for one minute.
- Throw in diced tomatoes and line the bottom of the pot.
- Add bell peppers and sliced onion to the pot.
- Place the fish filets, parsley, coriander, and cilantro into the pot along with a pinch of salt.
- Add coconut milk and tomato paste and bring everything to a boil over medium-high heat. Cover and allow the contents of the pot to simmer for 15 minutes, until onions are tender and fish is cooked through.
- Taste and add more seasonings if you like. Garnish with chopped cilantro and parsley. Serve with rice or salad.
Notes
- Try not to stir the soup too often or the fish will break apart.
- Be careful not to overcook as the fish can break apart.
- Remember to completely thaw frozen fish filets before adding them to your stew.
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