Keto Hearty Mediterranean Fish Stew
Delight in the comforting flavors of the Mediterranean with this Keto Hearty Mediterranean Fish Stew. Packed with nutrient-rich vegetables like zucchini, celery, and red bell pepper, this low-carb, gluten-free recipe is a vibrant medley of textures and flavors. Fresh white fish fillets, succulent shrimp, and a fragrant broth infused with saffron, garlic, and herbs like thyme and oregano bring a gourmet touch to this wholesome dish. The zesty addition of fresh parsley, basil, and a hint of lemon juice brightens every bite. Ready in just an hour, this hearty stew is a perfect meal-prep option or an elegant dinner centerpiece. Keto-friendly and brimming with healthy fats from olive oil, it’s a balanced, satisfying meal that will transport your taste buds to the shores of the Mediterranean.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 2 sliced celery stalks
- 1 chopped red bell pepper
- 1 medium, diced zucchini
- 14 ounces canned diced tomatoes
- 4 cups fish stock
- 1 whole bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon saffron threads
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1.5 pounds, cut into 2-inch pieces white fish fillets
- 0.5 pound, peeled and deveined shrimp
- 0.25 cup, chopped fresh parsley
- 0.25 cup, chopped fresh basil
- 2 tablespoons lemon juice
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes translucent, about 5 minutes.
Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
Stir in the celery, red bell pepper, and zucchini. Sauté the vegetables for about 5 minutes until they start to soften.
Add the canned diced tomatoes and their juices, stirring to combine with the vegetables.
Pour in the fish stock and add the bay leaf, oregano, thyme, saffron threads, salt, and black pepper. Bring the mixture to a simmer and let it cook gently for about 20 minutes, allowing the flavors to meld.
Add the pieces of white fish and shrimp to the stew. Cook for an additional 8-10 minutes, or until the fish is opaque and the shrimp is pink and cooked through.
Remove the bay leaf from the pot and discard it.
Stir in the chopped fresh parsley, basil, and lemon juice. Adjust the seasoning with more salt and pepper if needed.
Ladle the stew into bowls, garnish with a sprinkle of extra fresh herbs if desired, and serve warm.
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.0 g | 110% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 12.9 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 6758 mg | 294% | |
| Total Carbohydrate | 83.2 g | 30% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 46.0 g | ||
| Protein | 212.5 g | 425% | |
| Vitamin D | 34.2 mcg | 171% | |
| Calcium | 799 mg | 61% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 5691 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
