Keto Spicy Fish Stew
Dive into a bowl of rich, flavorful delight with this Keto Spicy Fish Stew—a low-carb, nutrient-packed meal that's both comforting and invigorating. This one-pot dish features tender chunks of white fish, zucchini, and a medley of aromatic spices like paprika, cumin, and cayenne, all simmered in a creamy coconut milk and tomato broth. Elevate the heat with a touch of jalapeño, and finish with fresh parsley and a zesty squeeze of lime for a fresh, tangy kick. Perfect for weeknight dinners, this keto-friendly recipe is ready in under 45 minutes and serves up a hearty yet healthy bowl of goodness the whole family will love. Whether you're following a keto diet or just craving bold, spicy flavors, this stew is sure to satisfy.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 4 cloves, minced garlic
- 1 medium, diced red bell pepper
- 1 small, finely chopped (optional) jalapeño
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.25 teaspoons cayenne pepper
- 0.5 teaspoons sea salt
- 0.5 teaspoons black pepper
- 14.5 ounces diced tomatoes (canned, no sugar added)
- 1 cup coconut milk (full-fat, canned)
- 2 cups fish stock or chicken stock
- 1.5 pounds, boneless and skinless white fish fillets (such as cod, haddock, or tilapia)
- 1 medium, diced zucchini
- 2 tablespoons, chopped fresh parsley
- 1 whole, cut into wedges for serving lime
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic, diced red bell pepper, and jalapeño (if using). Cook for another 2-3 minutes until fragrant.
Add the paprika, ground cumin, cayenne pepper, sea salt, and black pepper. Stir to combine, allowing the spices to bloom for 1 minute.
Pour in the diced tomatoes, coconut milk, and fish stock. Stir well and bring to a simmer.
Reduce the heat to low and let the mixture simmer for 10 minutes to allow the flavors to meld.
Cut the fish fillets into large chunks (about 2-inch pieces) and gently add them to the pot, along with the diced zucchini.
Simmer for 7-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Taste the stew and adjust seasoning with more salt or spices if needed.
Serve hot, garnished with fresh parsley and a squeeze of lime juice for a bright finish. Offer lime wedges on the side.
Nutrition Facts
Calories |
1814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.2 g | 125% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 5313 mg | 231% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 46.6 g | ||
| Protein | 166.6 g | 333% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 439 mg | 34% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 4682 mg | 100% | |
*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.
