Low Carb Spicy Fish Stew
Dive into a bowl of hearty, flavor-packed comfort with this Low Carb Spicy Fish Stew! Perfect for a wholesome dinner, this one-pot meal combines tender white fish fillets like cod or tilapia with a vibrant medley of zucchini, bell peppers, and baby spinach, all simmered in a rich, creamy coconut milk and fish stock base. Bold spices like paprika, cumin, and coriander, coupled with a kick of jalapeño, give the stew its irresistible heat, while fresh cilantro and a squeeze of lime brighten each spoonful. Ready in just 45 minutes, this low-carb recipe is a nutritious, satisfying option for anyone craving wholesome, spicy seafood fare. Serve it as is for a light meal or pair it with cauliflower rice for a complete, keto-friendly dinner!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 4 minced garlic cloves
- 1 medium, diced bell pepper
- 1 medium, diced zucchini
- 1 14.5-ounce can crushed tomatoes
- 3 cups fish stock or vegetable broth
- 1 cup coconut milk
- 1 pound, cut into bite-sized pieces white fish fillets (cod, tilapia, or haddock)
- 1 small, minced (seeds removed for less heat) jalapeño pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sea salt
- 0.5 teaspoons black pepper
- 2 cups baby spinach
- 0.25 cup, chopped fresh cilantro
- 1 large, cut into wedges lime
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, diced bell pepper, zucchini, and jalapeño. Cook for another 4-5 minutes until the vegetables are tender.
Add the paprika, cumin, coriander, sea salt, and black pepper. Stir well to coat the vegetables with the spices.
Pour in the crushed tomatoes, fish stock or vegetable broth, and coconut milk. Stir to combine.
Bring the mixture to a gentle simmer, then lower the heat and let it cook for 10 minutes to develop the flavors.
Add the fish pieces to the pot, making sure they are submerged in the liquid. Simmer for 7-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Stir in the baby spinach and let it wilt for 2 minutes.
Taste and adjust seasoning as needed.
Remove from heat and sprinkle the stew with fresh cilantro.
Serve hot with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
1198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 287 mg | 96% | |
| Sodium | 5800 mg | 252% | |
| Total Carbohydrate | 95.3 g | 35% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 54.7 g | ||
| Protein | 124.3 g | 249% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 463 mg | 36% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3795 mg | 81% | |
*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.
