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Paleo Fish Stew

Posted on Oct 1, 2015 | 2 comments

Paleo Fish Stew

Paleo Fish Stew


For all those who want to increase their fish and healthy omega 3 oil intake, here’s a new, delicious recipe for Paleo Fish Stew. Even those who don’t like fish will love this stew. The subtle flavors and blending of the spices, with lime, coconut milk and roasted veggies make the broth of this stew irresistible.

 

This Paleo Fish Stew is extremely versatile as far as the types of fish or shellfish you can use with it. Feel free to substitute with your favorite varieties. Just have the total weight be about 2 pounds total. I have used shellfish: mussels, clams and shrimp, and I have used canned tuna and frozen shrimp. Both combinations were incredibly good.

 

I love the taste of tubers or potatoes in my paleo fish stews. If you prefer a lighter stew, or would like to serve the Paleo Fish Stew over resistant starch cooked parboiled or Basmati rice, just omit the potatoes and or rutabagas in the recipe.

 

 

Paleo Fish Stew


Paleo Fish Stew

  • Prep time:  15 minutes
  • Cook time:  40 minutes
  • Servings:  6-8
  • 1 pound Yukon gold potatoes or rutabagas, peeled and diced (I use a mix of 1/2 pound of each)
  • 3 TBS. coconut oil or olive oil
  • 1 large white or yellow onion, chopped
  • 4 stalks celery, chopped
  • 5 garlic cloves, minced
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ground pepper
  • 2 tsp. salt
  • 1 tsp. thyme
  • 1 tsp. paprika
  • 1 TBS. cumin
  • 2 tsp. fish sauce (I use Red Boat brand) – if you can’t find it this can be omitted
  • 2 tsp. lime juice
  • 8 oz. clam juice
  • 1 can (14 oz.) diced, fire roasted tomatoes
  • 1 can (14 oz.) sliced roasted peppers, drained
  • 1 bunch of fresh cilantro, or fresh parsley, finely chopped
  • 2 cans (14 oz. ea.) full fat or light coconut milk (I use one of each)
  • 1 pound fish fillets (cod, halibut, snapper, tilapia, sea bass), cut into 1 1/2″ chunks  (Instead of fresh or frozen fish, you may also use 4 cans of canned light tuna in water.)
  • 1/2 pound fresh or frozen, uncooked shrimp, thawed, peeled, tails off – cut each shrimp into 3 pieces (you may also substitute mussels, smoked clams, crab, or mix any variety of shellfish)

(Payton’s Paleo 30 Day Challenge friendly)


1) In a large pot, cover diced potatoes, or rutabagas with water, bring to a boil and cook until fork tender, about 15-20 minutes. When done drain off water, cover, and set aside.

2) In a second large stock pot or dutch oven, saute onion and celery over medium-heat, until fork tender.

3) Add garlic, salt, pepper, and spices and saute another 2 minutes while stirring.

4) To the sauteed onion and celery pot, add fish sauce, lime and clam juice, tomatoes, peppers, cilantro and canned coconut milk. Bring to a boil, then continue on a high-simmer for 25 minutes, uncovered, to allow the liquid to reduce.

5) Remove pot from heat and using an immersion stick blender, or other blender, blend mixture until smooth. (I put my pot into the kitchen sink when I use my stick blender so any spattering is caught by the sides of the sink, and not by me or the kitchen walls.)

6) Replace blended sauce over heat and bring back to a medium-simmer.

7) Stir in the cooked, drained potatoes or rutabagas, fish and shrimp then simmer another 10 minutes.

 

As with many stews, my Paleo Fish Stew tastes better and better after it has had time for all the flavors to meld together. Thus it is a perfect make ahead dish, and any leftovers will taste just as good, or better reheated the next day.

 

I highly recommend Paleo Fish Stew paired with buttered slices of my Paleo Rosemary Irish Soda Bread or my Paleo Seeded Bread.

 

Paleo Fish Stew

 

2 Comments

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  1. Natalie

    I had some hesitation with making the fish stew, but Payton kept saying “You got to try it, you got to try it” so tonight I made it and have to say, it was AMAZING!!! The flavors complimented each other very well and it tasted like something you would get at a real fancy restaurant. I did not add the fish sauce so it was not overly fishy. I used wild Alaskan cod and shrimp, all from Trader Joe’s, and instead of keeping the cod whole I blended it with the rest of the sauce, the shrimp though I kept whole. I recommend this stew for all fish lovers.

    • Payton

      Yay Natalie! You finally made it! It’s one of my favorite.

      But don’t be afraid to use the fish sauce, it just makes it richer tasting, not “fishy” at all.

      Good for you for sticking to paleo eating. You are an inspiration with your regular fitness workouts and how healthy you are.

      Hugs,

      ~ Payton

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