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.
Low FODMAP
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.
You will love this light, delicious soup! Filling, flavorful and easy to make!
Here are some more seafood recipes you may love: Paleo Whole30 Crab Cake Waffles, Paleo Whole30 Air Fryer Dill Salmon, and Paleo Whole30 Salmon Cake Waffles.
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Paleo Whole30 Fish Stew
Ingredients
- 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)
Instructions
- 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.
Notes:
Nutrition Information
Dr. Margie Baum says
This soup was so easy to make and it was delicious! I served it immediately and everyone loved it. Will make again!
Jessica DeMay says
Thank you for trying it! I’m so glad you like it 🙂
Gail Mcclure says
This soup was a winner! Easy and delicious! I used fresh shrimp and fresh halibut! I think to make it heartier I might add potatoes!
Jessica DeMay says
Thanks for trying it, Gail! I’m glad you like it and love the idea of adding potatoes. Thanks for the great feedback!
Rachel says
What would be a good substitute for coconut milk? Doesn’t have to be W30, I just can’t stand coconut milk!
Jessica DeMay says
Hi Rachel- you could use heavy cream if you’re not dairy free or a good almond milk (not the low cal ones) also. Hope you enjoy!
Sandra says
Loved this recipe. I did not make it fodmap friendly and added a chopped onion, garlic and green beans with the rest of the veggies. Will definitely make again!
Jessica DeMay says
Thanks for trying it and I’m so glad you like it!
Jeanne says
Thank you for posting this recipe! This soup is delicious! The only changes I made were that I used 2 13.5 oz cans of coconut milk and added about 1 lb of Yukon gold potatoes cut into chunks about the size of the pieces.
Jessica DeMay says
Thanks, Jeanne! I’m glad you like it!