Turkey, ham, turkey, ham. The holidays are full of these two staples and it's nice to break away from the trend and go with a different flavor in the week following. Yesterday was quite cold and windy. This Primal Fish Stew took about 20 minutes to prep and cook and was just the right dish to stave off the chill and avoid the holiday leftovers. My version had some leftover string beans and a little frozen succotash, but you can sub any more primal vegetable you like. Sorry for the small amount in the bowl. It was almost gone by the time I got a picture!
Primal Fish Stew
5 Tbsp olive oil or coconut oil or lard (I used about 1/2 lard, 1/2 olive oil)
1 cup of chopped onions
2 large garlic cloves, chopped
2/3 cup fresh parsley, chopped
2 cups salsa, mild or hot, your choice
2 tbsp of tomato paste
A few drops of fish sauce or 8 oz clam juice (if you don't have either, just leave it out)
1 - 2 cups water (you can add more if you like a thinner soup-like consistency)
Vegetables - any cut up fresh or frozen vegetables you like
1 lb fish fillets (use halibut, cod, any other white fish), cut into 1 1/2 -inch pieces
Touch of dry oregano, hot sauce, thyme, pepper
Salt to taste
- Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté until softened but not brown. Add parsley and stir in. Add salsa and tomato paste and cook a few minutes longer.
- Add fish sauce, water, vegetables, and simmer until vegetables are almost done. Add fish and simmer until fish is cooked through, less than 10 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve.
Serves 3-4. About 2 bowls each.