Soy-Free Spicy Fish Stew
Dive into the bold and nourishing flavors of this Soy-Free Spicy Fish Stew, a perfectly balanced dish that combines tender, flaky white fish with a medley of vibrant vegetables and warming spices. Infused with smoked paprika, cumin, and a hint of cayenne pepper, this recipe delivers a satisfying kick without overwhelming the natural richness of the fish. Russet potatoes add hearty texture to the stew, while a zesty garnish of fresh parsley and lemon wedges brighten the dish for an irresistible finish. Easily prepared in under an hour, this one-pot comfort food is ideal for weeknight dinners or casual gatherings. Perfectly tailored for those seeking soy-free diets, this stew is best served warm with crusty bread or a side salad for a complete, wholesome meal.
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Recipe Information
Ingredients
- 1 pound white fish (such as cod, halibut, or tilapia), skinless and boneless, cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 14 ounces canned diced tomatoes, with juices
- 2 cups fish stock or water
- 1 large Russet potato, peeled and diced
- 0.5 teaspoons cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 wedges lemon wedges (for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and sauté for about 5 minutes until softened and translucent.
Stir in the minced garlic and diced red bell pepper, and cook for another 3 minutes, until the garlic is fragrant.
Add the canned diced tomatoes (with their juices) and cook for 5 minutes, allowing the flavors to meld.
Pour in the fish stock or water, and bring the mixture to a gentle boil.
Add the diced potato, cayenne pepper, paprika, ground cumin, smoked paprika, salt, and black pepper. Stir to combine.
Reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are tender.
Gently add the fish pieces to the pot, submerging them into the liquid. Simmer for 5 to 7 minutes, or until the fish is opaque and flakes easily with a fork.
Taste the stew and adjust the seasoning with additional salt or spices, if desired.
Ladle the stew into bowls and garnish with chopped fresh parsley.
Serve with lemon wedges on the side for squeezing over the stew and enjoy!
Nutrition Facts
Calories |
1199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 4187 mg | 182% | |
| Total Carbohydrate | 105.8 g | 38% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 30.0 g | ||
| Protein | 119.8 g | 240% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 370 mg | 28% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 4309 mg | 92% | |
*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.
