Paleo Hearty Mediterranean Fish Stew
Warm your soul with this Paleo Hearty Mediterranean Fish Stew, a nourishing combination of tender cod fillets, vibrant vegetables, and bold Mediterranean flavors. This one-pot wonder is simmered in a savory fish stock infused with aromatic herbs like thyme and oregano, creating a broth that’s as comforting as it is flavorful. Bursting with nutrient-rich ingredients like zucchini, carrots, celery, and tangy Kalamata olives, this stew is both paleo-friendly and gluten-free, making it the perfect wholesome meal. Quick to prepare in under an hour, it’s ideal for busy weeknights yet elegant enough to serve guests. Garnish with bright fresh parsley and a squeeze of lime for a zesty finishing touch, and pair it with your favorite crusty paleo bread or a light salad for a complete Mediterranean-inspired feast.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large, chopped yellow onion
- 4 minced garlic cloves
- 1 chopped red bell pepper
- 2 sliced carrot
- 2 chopped celery stalks
- 14.5 ounces canned diced tomatoes
- 4 cups fish stock
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 pounds cod fillets
- 1 small, sliced zucchini
- 0.5 cup, pitted and halved kalamata olives
- 0.25 cup, chopped fresh parsley
- 1 cut into wedges lime
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped yellow onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic, chopped red bell pepper, sliced carrots, and chopped celery. Cook for another 5 minutes until the vegetables begin to soften.
Pour in the canned diced tomatoes and fish stock, stirring to combine.
Add the bay leaf, dried thyme, dried oregano, salt, and black pepper. Bring the mixture to a simmer.
Reduce the heat and let the stew simmer gently for about 15 minutes until the flavors meld together.
Cut the cod fillets into large chunks and carefully add them to the pot, allowing them to cook for 5-7 minutes until they are opaque and flaky.
Gently stir in the sliced zucchini and halved Kalamata olives. Cook for an additional 5 minutes.
Remove the bay leaf and discard.
Ladle the stew into serving bowls and garnish with freshly chopped parsley.
Serve with lime wedges on the side for a burst of fresh flavor.
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 8122 mg | 353% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 42.3 g | ||
| Protein | 163.2 g | 326% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 747 mg | 57% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 6085 mg | 129% | |
*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.
