Tuesday, March 16, 2010

Dreams of Summer Fish Stew

We didn't go on a vacation to sunny weather this Winter, but this Seattle Spring has been so lovely it's almost making up for it. We're already craving lighter dishes, spending time in the garden, going on more walks. That also means we're running into the Summer dilemma of wanting to cook and post things to the blog, but not wanting to spend the time inside to do that. So Sunday evening we searched around online looking for inspiration for dinner. It needed to be something very fast (John had spent three days making cakes and cookies), light but hardy, and it had to satisfy the dreams of Summer that the weather was conjuring. We found it on the Everyday Food page (a great resource if you're comfortable tweaking the sometimes bland recipes). This would be a wonderful dish for entertaining because it all comes together so quickly and it's unusual, but delicious. It's one of our new favorites.

Dreams of Summer Fish Stew
serves 4 to 6

2 pounds firm-fleshed fish (we used Cod)
2 limes
1 onion, sliced
4 garlic cloves, minced
2 t cumin
cayenne to taste
2 T tomato paste
2 cups chicken or fish stock
1 15oz can coconut milk
2 15oz cans of diced tomatoes
rice and chopped cilantro for serving
  • Cut the fish into two-bite pieces (remove bones if there are any) and put this in a bowl. Squeeze the limes over the fish and let this sit while you work on the rest (about 15 minutes). Give it a stir after a few minutes to keep the fish coated with the lime.
  • In a small soup pot, saute the onion in a little olive oil. When the edges just begin to brown, add the garlic and let that saute for a few minutes.
  • Sprinkle the cumin and cayenne over the onions and garlic. Toast the spices for about a minute and then add the tomato paste. Stir well (so that the paste can toast, but not burn) for about 2 or 3 minutes.
  • Add the tomatoes, coconut milk, and the fish - including the lime juice - to the pot. Add salt to taste.
  • Add the stock a little at a time, stirring gently. Stop adding stock when the consistency is how you like it.
  • Simmer for 15 minutes, or until the fish is just starting to flake apart.
  • Ladle the stew over cooked rice and sprinkle with chopped cilantro.


  1. I love this! I've made it twice, great both times. I never need any broth, though--am I not supposed to add the juice from the tomatoes? I dump in 1 lg can of tomatoes and then add a bit of chicken broth concentrate for flavor; mind ends up with tons of liquid w/o the broth. Delicious recipe!

  2. Hmm... I do add the juice from the tomatoes, but I always want more liquid than I end up with from just the tomatoes and coconut milk. Maybe it's personal preference, or maybe different brands of tomatoes. I'm glad you like it. Your comment made me need to have this for dinner tonight.


Related Posts with Thumbnails