Keto Spicy Fish Stew

Dive into a bowl of hearty, flavor-packed comfort with this Keto Spicy Fish Stew, a low-carb seafood delight that’s both nourishing and satisfying. This one-pot wonder combines tender chunks of white fish, such as cod or haddock, with a rich broth made from creamy coconut milk, tangy diced tomatoes, and aromatic spices like paprika, cumin, and cayenne. Diced zucchini adds a fresh touch of texture, while optional jalapeño provides an extra kick for spice lovers. Ready in just 45 minutes, this keto-friendly recipe is perfect for weeknight dinners yet impressive enough for guests. Serve it with a sprinkle of fresh parsley and a splash of lime for a vibrant finish your taste buds will adore. Use keywords like "low-carb fish stew," "keto seafood recipes," and "spicy stew with coconut milk" to explore this nutrient-rich dish.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, finely chopped onion
• 4 cloves, minced garlic
• 1 medium, diced red bell pepper
• 1 small, finely chopped (optional) jalapeño
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 0.25 teaspoons cayenne pepper
• 0.5 teaspoons sea salt
• 0.5 teaspoons black pepper
• 14.5 ounces diced tomatoes (canned, no sugar added)
• 1 cup coconut milk (full-fat, canned)
• 2 cups fish stock or chicken stock
• 1.5 pounds, boneless and skinless white fish fillets (such as cod, haddock, or tilapia)
• 1 medium, diced zucchini
• 2 tablespoons, chopped fresh parsley
• 1 whole, cut into wedges for serving lime

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté for 3-4 minutes until soft and translucent.

Step 3

Stir in the minced garlic, diced red bell pepper, and jalapeño (if using). Cook for another 2-3 minutes until fragrant.

Step 4

Add the paprika, ground cumin, cayenne pepper, sea salt, and black pepper. Stir to combine, allowing the spices to bloom for 1 minute.

Step 5

Pour in the diced tomatoes, coconut milk, and fish stock. Stir well and bring to a simmer.

Step 6

Reduce the heat to low and let the mixture simmer for 10 minutes to allow the flavors to meld.

Step 7

Cut the fish fillets into large chunks (about 2-inch pieces) and gently add them to the pot, along with the diced zucchini.

Step 8

Simmer for 7-10 minutes, or until the fish is cooked through and flakes easily with a fork.

Step 9

Taste the stew and adjust seasoning with more salt or spices if needed.

Step 10

Serve hot, garnished with fresh parsley and a squeeze of lime juice for a bright finish. Offer lime wedges on the side.

Nutrition Facts

Serving size	(2403.3g)

Amount per serving	% Daily Value*
Calories	1813.9

Total Fat 97.2g	0%
Saturated Fat 57.2g	0%
Polyunsaturated Fat 2.9g
Cholesterol 360.2mg	0%
Sodium 5313.1mg	0%
Total Carbohydrate 81.5g	0%
Dietary Fiber 20.6g	0%
Total Sugars 46.6g
Protein 166.6g	0%

Vitamin D 1360.8IU	0%
Calcium 438.9mg	0%
Iron 18.0mg	0%
Potassium 4682.0mg	0%

*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.

Source of Calories

Fat: 46.9%

Protein: 35.7%

Carbs: 17.5%