There's nothing like a bowl of stew or chowder to get you through those colder winter months. And one of the greatest things about hearty soups made with wild-caught fish is how amenable they are to culinary creativity, experimentation and yes, even imperfection.
Here's a recipe we love that's at once healthy, easy to make and downright delicious.
1½ tablespoons olive oil
1 cup tomato, chopped
1 red pepper, chopped
2 tablespoons tomato paste
½ cup chopped onion
4 scallions, chopped
1 garlic clove, minced
1 cup of peas (may be frozen)
2 lbs. cod, cut into large chunks (works great with halibut and salmon, too!)
1-pound yucca (may be frozen) or other type of potato
1 plantain, sliced thick
½ tablespoon dry thyme
2 cups of water
2-3 cup fish stock or vegetable stock
½ teaspoon vegetable bullion
½ cup chopped cilantro (or more to taste)
2-3 cans coconut milk (or more depending on how creamy you want it)
Salt and pepper to taste
Avocado and more fresh cilantro leaves for garnish
In a large pot, heat the vegetable oil over medium heat.
Add the onion and scallions and sauté until onions are translucent, about 3 minutes.
Then add the red peppers.
Then add the tomatoes, garlic, salt and ground pepper, tomato paste and sauté for 5 more minutes.
Add water and stock, yucca, peas, plantains and thyme.
Reduce the heat to medium low, cover, and cook for 10 minutes, stirring occasionally.
Add fish, cilantro and cook for an additional 15-20 min or until the fish and yucca are cooked.
Serve with rice or quinoa, cubed avocado and more fresh cilantro.