Paleo Spicy Fish Stew

Dive into the robust flavors of this Paleo Spicy Fish Stew, a hearty and wholesome meal that's both nourishing and satisfying. Packed with tender white fish, vibrant zucchini, and a medley of aromatic vegetables, this stew is infused with bold spices like smoked paprika, cumin, and a hint of cayenne for the perfect kick. Simmered in a rich tomato and fish stock base, this paleo-friendly recipe is gluten-free, dairy-free, and perfect for weeknight dinners or meal prep. Finished with a splash of fresh lemon juice and a sprinkle of parsley, it’s a bright and flavorful dish that's ready in just 45 minutes. Whether you're following a paleo lifestyle or simply looking for a healthy seafood recipe, this spicy fish stew is sure to become a family favorite!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion
• 1 medium red bell pepper
• 1 large carrot
• 4 cloves garlic cloves
• 0.5 teaspoons crushed red pepper flakes
• 1 teaspoons smoked paprika
• 1 teaspoons ground cumin
• 0.25 teaspoons cayenne pepper
• 2 tablespoons tomato paste
• 1 14-ounce can canned diced tomatoes
• 3 cups fish stock or chicken stock (Paleo-compliant)
• 1.5 pounds white fish fillets (such as cod or halibut)
• 1 medium zucchini
• 0.25 cups fresh parsley
• 0.75 teaspoons salt
• 0.5 teaspoons freshly ground black pepper
• 1 tablespoon fresh lemon juice

Directions

Step 1

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

Step 2

Finely dice the onion and red bell pepper, peel and dice the carrot, and mince the garlic cloves.

Step 3

Add the onion, red bell pepper, and carrot to the pot. Sauté for 5 minutes, or until the vegetables begin to soften.

Step 4

Stir in the minced garlic, crushed red pepper flakes, smoked paprika, ground cumin, and cayenne pepper. Cook for 1 minute, until fragrant.

Step 5

Add the tomato paste and canned diced tomatoes, stirring to combine with the spices and vegetables.

Step 6

Pour in the fish stock (or chicken stock) and stir. Bring the mixture to a simmer.

Step 7

While the stew simmers, slice the zucchini into thin rounds and cut the white fish into bite-sized pieces.

Step 8

Add the zucchini slices and fish chunks to the pot. Season with salt and freshly ground black pepper.

Step 9

Simmer uncovered for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.

Step 10

Stir in the fresh lemon juice and chopped parsley.

Step 11

Taste and adjust seasoning with additional salt or lemon juice, if desired.

Step 12

Serve hot, garnished with extra parsley if preferred, and enjoy!

Nutrition Facts

Serving size	(2408.2g)

Amount per serving	% Daily Value*
Calories	1507.7

Total Fat 54.3g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 6.2g
Cholesterol 378.1mg	0%
Sodium 5845.0mg	0%
Total Carbohydrate 66.4g	0%
Dietary Fiber 19.2g	0%
Total Sugars 41.5g
Protein 185.5g	0%

Vitamin D 1360.8IU	0%
Calcium 479.9mg	0%
Iron 10.9mg	0%
Potassium 4608.7mg	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: 32.7%

Protein: 49.6%

Carbs: 17.8%