This Paleo Whole30 Fish Stew is quick, easy, and delicious! Made in 20 minutes makes it a great weeknight dinner. Gluten free, dairy free, low carb, and low FODMAP.
This is such a great way to eat fish! It gets poached in a flavorful broth which cooks it perfectly and is almost impossible to mess up. This is one of the easiest and quickest soups ever. A tip for cutting the fish it to let it thaw about half way and then cut it. Cutting full thawed fish sometimes isn’t the easiest. It will still work, but maybe not cut as nice. I let mine thaw for about 15 minutes in cold water and then cut- so easy!
This soup is light and fresh, even with the coconut milk added. Great for spring or summer when you still want a comforting meal, but not as heavy.
Like most of my recipes, this soup is low FODMAP so no onion or garlic are used. Garlic oil and green onion add lots of flavor and the soup is definitely not lacking anything.
Add some fresh cilantro on top if you like it. I personally don’t, but it adds great flavor and freshness and pairs great with the soup.
I used Mahi Mahi (sourced from Ecuador, bought at Costco) for this, but you can use your favorite white fish. I do suggest using a sustainable white fish (not tilapia or cod). You can use this site to type in a fish and it will tell you if it’s a healthy, sustainable option: Seafood Watch.
Paleo Whole30 Fish Stew
- 2 tablespoons garlic oil
- 2 bell peppers, chopped (red, orange or yellow)
- 1/4 cup green onion, chopped
- 1 teaspoon salt
- 1 14.5 oz can fire roasted tomatoes
- 1 14oz can full fat coconut milk
- 2 cups chicken broth or water*
- 2 pounds white fish, Mahi Mahi
- 1/4 teaspoon red pepper flakes
- fresh cilantro, chopped (optional)
- Add garlic oil, peppers, green onion and salt to a large skillet. Cook over medium heat until veggies are tender, about 5 minutes.
- Add in the tomatoes, coconut milk, broth and fish. Cook (over medium heat) for 10 minutes, stirring regularly, making sure fish gets fully cooked.
- Taste and salt more if needed. I added another 1/2 teaspoon, but this will vary depending on broth used. Add red pepper flakes and cilantro if desired. Serve warm.