Fish Stew

Fish Stew (Serves 3-4)

Catfish was the best looking fish at my grocery store recently, so I bought a pound and made a fish stew with what I had in my pantry and refrigerator. The result was better than I expected and came together really quick.

Prep and cook time: 25-30 minutes

1 pound fresh catfish fillets
1 sweet yellow onion
1 can fire-roasted diced tomatoes (mine were Muir Glenn with green chilies)
1 can green olives
1-2 handfuls of sliced mushrooms
Fish sauce
Coconut oil
Red chili powder
Black pepper
Garlic powder
Salt

Directions:¬† Peel and chop onion into bite-size pieces. Melt 1 tablespoon of coconut oil in a saut√© pan or wok over high heat. Scatter onion in pan and let cook until soft, stirring occasionally (3-5 minutes). Season with a dusting of salt and garlic powder. Open tomatoes and olives and add everything in the cans to the pan (don’t pour out the water). Add the sliced mushrooms. Add a dusting of salt, garlic powder, red chili powder, and black pepper. Add a splash or two of fish sauce. Fish sauce stinks in the bottle, but won’t make your food stink and adds a lot of flavor, so get some and try it. While the vegetable stew heats to a simmer, take a pair of kitchen shears and cut the catfish fillets into one-inch strips. Fillets are usually 2 to 3 inches wide, so this should leave you with pieces of fish that are one inch by 2 or 3 inches. Add the fish pieces to the hot vegetable stew and stir them in. Cover the pan and let everything cook together about 10 minutes. After the food is almost done cooking, taste the broth and add spices as needed to achieve the taste you like. You might need a little more garlic or salt. Once you achieve the taste you like, transfer everything to bowls and enjoy!

Notes: You could lay whole fish fillets in your vegetable stew because you can break them into serving pieces with a fork after they are cooked, but I like cutting them up with my kitchen shears.

I buy sliced mushrooms regularly because I like to bake them with eggs, onion, kale, and tomatoes for breakfast. They make a good contribution to fish stew too.

During the summer when good fresh tomatoes are available, you can dice 2 or 3 yourself to include in your stew, but I like canned diced tomatoes during the off season.

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3 Responses to “Fish Stew”

  1. Beverly Randolph says:

    Tom: this fish stew is delicious and EASY! I made it the first time with catfish, as you did; and this time I’ve made it with tilapia, which I think is going to be really, really good. Thanks for your recipes. It’s great that all your recipes are “Whole30″ approved; it makes it easy to plan.

  2. Can you make this with a seafood mixture (ie white fish, shrimp, calamari, etc)?

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