Paleo Spicy Fish Stew
Dive into the bold and nutritious flavors of this Paleo Spicy Fish Stew, a hearty one-pot wonder brimming with wholesome ingredients and a kick of spice. Perfectly suited for a Paleo lifestyle, this stew combines tender white fish fillets, vibrant vegetables like zucchini, bell peppers, and carrots, and a blend of warming spices, including smoked paprika, cumin, and cayenne pepper, for a satisfying depth of flavor. Simmered in a rich tomato-based broth with fish or Paleo-compliant chicken stock, this recipe is as healthy as it is delicious. With just 15 minutes of prep and 30 minutes of cooking time, this quick yet nourishing dish is ideal for weeknight dinners or cozy gatherings. Serve it hot with a sprinkle of fresh parsley and a splash of lemon juice to brighten the flavors—it's a gluten-free, Dairy-free delight that's sure to please!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion
- 1 medium red bell pepper
- 1 large carrot
- 4 cloves garlic cloves
- 0.5 teaspoons crushed red pepper flakes
- 1 teaspoons smoked paprika
- 1 teaspoons ground cumin
- 0.25 teaspoons cayenne pepper
- 2 tablespoons tomato paste
- 1 14-ounce can canned diced tomatoes
- 3 cups fish stock or chicken stock (Paleo-compliant)
- 1.5 pounds white fish fillets (such as cod or halibut)
- 1 medium zucchini
- 0.25 cups fresh parsley
- 0.75 teaspoons salt
- 0.5 teaspoons freshly ground black pepper
- 1 tablespoon fresh lemon juice
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Finely dice the onion and red bell pepper, peel and dice the carrot, and mince the garlic cloves.
Add the onion, red bell pepper, and carrot to the pot. Sauté for 5 minutes, or until the vegetables begin to soften.
Stir in the minced garlic, crushed red pepper flakes, smoked paprika, ground cumin, and cayenne pepper. Cook for 1 minute, until fragrant.
Add the tomato paste and canned diced tomatoes, stirring to combine with the spices and vegetables.
Pour in the fish stock (or chicken stock) and stir. Bring the mixture to a simmer.
While the stew simmers, slice the zucchini into thin rounds and cut the white fish into bite-sized pieces.
Add the zucchini slices and fish chunks to the pot. Season with salt and freshly ground black pepper.
Simmer uncovered for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Stir in the fresh lemon juice and chopped parsley.
Taste and adjust seasoning with additional salt or lemon juice, if desired.
Serve hot, garnished with extra parsley if preferred, and enjoy!
Nutrition Facts
Calories |
1508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 5845 mg | 254% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 41.5 g | ||
| Protein | 185.5 g | 371% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 480 mg | 37% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4609 mg | 98% | |
*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.
