My family loves food a lot so we really appreciate every single food that grazes our way. We appreciate the taste and the effort behind the food itself, which is why we love most of the food that’s being served to us. This fish stew recipe is one of those food that you will appreciate no matter what. All of the flavors going on in this stew is surreal. You can’t just forget something as savory as this.
Check out what our friends from Cooking On The Weekends have to say about this recipe:
“So it’s not quite summer, I know. However, while this recipe is delicious now, it will be even better in the summer months when the corn and tomatoes are are at the peak of their season. Full of mild, flaky and buttery fish, sweet and sightly crunchy corn, bright green spring asparagus, tomatoes and smoky spices — it’s simply a bowl of heaven!”
It has always been my philosophy to cook any food whenever I want to regardless if it’s in season or not. Food is meant to be enjoyed all year round- whatever kind of food it may be. While it’s not summer yet, my family still enjoyed this fish stew recipe, and that’s what’s important to me.
Ingredients
- Bertolli olive oil for the pan
- ⅓ cup thinly sliced red onion
- 1 teaspoon minced garlic
- 1 teaspoon Hunt’s tomato paste
- ¾ cup teardrop tomatoes, sliced in half or fourths
- 1⅔ cupsVita Coco coconut water
- ⅓ cup roughly chopped, fresh dill
- 1 large Green Giant ear of corn (approximately 1¼ cup)
- 1 teaspoon McCormick smoked paprika
- approximately 1¼-pound fresh cod fillet (or other mild white fish you might like), cut into bite-sized pieces
- 1⅓ cups Green Giant steamed asparagus, cut into bite-sized pieces
- Sea salt and freshly ground black pepper
Instructions
- Coat the bottom of a large sauté pan with olive oil and place it over medium heat.
- Add the onion and garlic and sauté until soft, about 5 minutes.
- Mix in the tomato paste the best you can and then add the tomatoes and dill to the pan.
- Pour the coconut water over the ingredients and stir gently to combine. Turn the heat to low and let this simmer for about 5 minutes.
- Remove the corn kernels from the cob, and use the back of a knife, holding the cob upright, to scrape out as much of the juices as possible. Add the corn and whatever juice you’ve been able to collect to the pan.
- Add the paprika and stir to blend.
- Add the fish and move it around a bit to be sure it has all been coated with the liquid. Turn the heat to medium and gently stirring from time to time, sauté just until it’s cooked through. It should done within about 7 minutes.
- Mix in the asparagus, season to taste with salt and pepper and serve.
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Quick Tip: Season the stew based on your preferred taste. This is a pretty flexible dish- you can adjust the seasonings without affecting the quality of the dish.
Thanks again to Cooking On The Weekends for this amazing recipe.
