This wonderfully flavorful fish stew is one of my favorite ways to incorporate more fish into my diet.
PREPARATION TIME
Ingredients
2 tablespoons olive oil
1 tablespoon fresh garlic minced
1 tablespoon sweet paprika
1 teaspoon ground cumin
1 teaspoon coriander
½ teaspoon crushed red peppers
3 cups Pomi strained tomatoes or canned tomato sauce, no salt added
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon of any other salt
2 (6 oz) cod fillets cut into 2-inch chunks
2 (6 oz) salmon fillets cut into 2-inch chunks
2 tablespoons parsley chopped; or cilantro
Instructions
Notes
While you can make this recipe with regular canned tomato sauce, I prefer to use strained tomatoes by one of two Italian brands – Pomi or Bionature. These tomatoes are smooth, flavorful, and sweet. A domestic US tomato sauce will be more acidic.
You can keep the leftovers in the fridge, in an airtight container, for up to 3 days. Reheat them very gently, covered (to prevent splatters), in the microwave at 50% power.
