A filling, healthy stew with fresh vegetables and fish. If you are not a fan of cod, use salmon or even shrimp would work well. Plus a bonus meal with the leftover vegetables and broth. Cook once and eat twice!
Fall has arrived in Newfoundland!! It’s that time of year to start cleaning up my garden and harvest the last of my vegetables. I will certainly miss having fresh veggies during the winter!
Fresh from the garden I have potatoes, peas, carrots, onions, celery, basil, kale and a couple tomatoes and I have a freezer full of fresh cod that was caught and cleaned by yours truly 🙂 so I decided to make a Spicy Fish Stew. I didn’t find it spicy myself so you may want to add some of the Jalapeno seeds if you like a bit more spice. So satisfying to eat a meal that was fresh from the garden and the sea 🙂 A super healthy and filling dish, great on a chilly night with a nice glass of pinot grigio or sauvignon blanc! I also served it with some nice warm crusty bread to soak up all the juices.
Fish Friday is tomorrow! Will this be on your menu? 🙂
Spicy Fish Stew with Vegetables
- 2 cups low sodium vegetable or chicken broth
- 2 cups water
- 6 Potatoes, large cubed (I used red but you could you any good boiling potato)
- 4 carrots, large diced
- 1 small onion, diced
- 2 celery stalks, sliced thinly
- 1 jalapeno, seeds and ribs removed, sliced thinly
- 2 plum tomatoes, chopped
- large bunch of kale, stems removed and chopped
- salt to taste
- pepper to taste
- 4 cod fillets, skinned or skin on (personal preference)
- 1/2 cup basil, thinly sliced
In a large saucepan, bring water and broth to a boil. Add onion, carrot, celery, lightly salt vegetables and simmer, covered over low heat for 10 minutes. Add potatoes, and jalapenos and simmer, covered for 10 minutes until potatoes are almost done. Add tomatoes and kale. Season fish with salt and pepper and lay on top of kale. Cover and simmer for 10 minutes until fish flakes easily.
Transfer fish fillets to shallow bowls. Season stew with salt and pepper to your taste and add the basil. Ladle the vegetables over fish and serve with crusty rolls.
For this recipe, I actually had some of the vegetables and broth left over (we ate all the fish) so the next night I sauteed some spicy italian sausage with some fresh green peas from the garden, added a little extra broth and made a soup from the leftovers. It was sooooo delicious!!!! It’s awesome when you can cook once and get two delicious and healthy meals!
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