Fish soup has an interesting story in my family. My great-grandmother sadly suffered a head injury and was never the same afterwards. Paranoia, fear and mild insanity were all commonplace. My mother, who came from a vanilla family, went to see my dad’s family and my great-grandmother had been cooking. My mom lifted the lid of the pot and said she saw endless fish heads just staring back up at her. I feel it is time to change the “fish soup” my family consumes. Enter this fish stew recipe!
WHAT DO YOU NEED FOR THIS FISH STEW RECIPE?
- 2 or 3 hefty pieces of white fish. I used white snapper the first time I made it and cod the second.
- 1 can coconut milk
- 2 sweet potatoes (or you can do a mixture of potatoes)- peeled and chopped
- 4 cups of vegetable stock
- 1 onion
- 1/4 tsp cayenne
- 1/2 tsp red pepper flakes
- 3 tbsp olive oil
- 4 cloves of garlic crushed
- 1.5 tsp turmeric
- 2 cups spinach
- cilantro (optional)
HOW DO YOU MAKE IT?
It is a one pot recipe. My fave!
- Place the olive oil and onions in a pot and sauté them until they are translucent (5-10 minutes). Add your spices, garlic, and potatoes and leave for 1-2 minutes. Make sure everything is coated. Add your stock.
- Once the stock has been added, place the fish in the pot. Pour the coconut milk in. Place a lid on the pot and let it simmer for 25 minutes. At the 25 minute mark add your spinach and then cover for 5-10 more minutes. Serve it up and you are ready to go!
WHY SHOULD YOU MAKE THIS FISH STEW RECIPE?
It is one pot which is so easy and it is basically 2 steps. The flavor profile is really delicious. It almost has a tropical feel to it which right now as I stare out my window at snow in continued quarantine feels pretty good. Anything that can help transport us right now is a good thing.
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