Curried Fish Stew

This is one of my more adventurous dishes, there’s lots of spice and flavor going on, as well as hearty veggies. It goes well over rice, riced cauliflower or quinoa – depending on your dietary needs. It’s also pretty great just on it’s own!

Curried Fish Stew

Print Recipe

• CourseDinner, Lunch

Servings	Prep Time
6-8 cups	20 mins

Cook Time

20 mins

Servings Prep Time 6-8 cups 20 mins

Cook Time 20 mins

Curried Fish Stew Print Recipe CourseDinner, Lunch Servings Prep Time 6-8 cups 20 mins Cook Time 20 mins Servings Prep Time 6-8 cups 20 mins Cook Time 20 mins

Ingredients

• 1-2 tbsp Olive Oil or Coconut oil I like to mix both!
• 1 medium Onion Chopped, about a cup and a 1/4
• 1 cup Mushrooms Large chunks, use the stems too
• 1 small Yellow squash Large chunks, about 1 cup
• 1 small Zucchini Large chunks, about 1 cup
• 2 small Plum tomatoes Chopped coarse, about 1 cup or sub carrots
• 1 1/2 cup Organic Chicken Broth I use bouillon to make what I need
• 1 pound Wild Caught Halibut or Barramundi Cut into 1 inch cubes
• 1-2 tbsp Curry powder I used two, I like spice!
• 1 tbsp Turmeric
• 1/2 tbsp Ground Black Pepper to taste
• 1/2 tsp Salt to taste
• 1 tsp Ground Coriander optional
• 1 tbsp Tandoori Marsala optional, I order it on Amazon
• 1 tbsp Monk Fruit Sweetener can sub regular sugar
• 1 tbsp Rice Flour for rue
• 1/4 cup Warm water for rue
• 1 cup Cauliflower cream sauce can sub Coconut Milk

Servings: cups

Instructions

1. Prep veggies first into coarse, rather large chunks. In a large sauté pan (10-12 cups capacity) heated to medium, add olive/coconut oil and onion, cook for 5 mins.
2. Add mushrooms, squash, zucchini and sauté another 5 mins, might need a tbsp of olive/coconut oil since mushrooms are thirsty little guys. Then add tomatoes, curry, turmeric, garlic, pepper and salt - stir well. Next, a cup of chicken broth, and bring to a light boil.
3. While that's coming to a light boil, prep your fish. Rinse and dry the fish really well. On a fresh cutting board, cut into 1 inch cubes and sprinkle with salt and pepper. Add the fish to the sauté pan and immerse into liquid. You want the fish and veggies mostly covered, feel free to add more broth if you need too.
4. Cover and blanch for about 5 mins. Then, stir lightly to flip fish over and simmer till fish is cooked through. Turn the heat down to medium low and let's make rue.
5. In a small mug or bowl, add the rice flour and warm water from the tab. Using a small whisk, mix the rue till combined. Push the fish/veggies over to the side of the sauté pan and add to the liquid of the stew. It will start to thicken fairly quickly so keep stirring and mixing in the fish/veggies as it thickens. Once that's incorporated well, add the cup of cauliflower cream. If you didn't get to prep your cream this week, just use coconut milk. You might need to add another dose of rue if you like it thicker, then salt/pepper/season to taste. Once it's got the consistency you like, taste the flavor. If it's too bland, add more salt/flavors. Not creamy enough? Add more cream/coconut milk. Too thick? Add more broth. Find the flavor that works for you.
6. Ladle a cup or cup and a half into a bowl, top with the chopped cilantro or parsley if you'd like and enjoy. Feel free to serve over your fave rice, riced cauliflower, cooked quinoa or couscous. Keep it low carb (maybe even Keto?) by eating it as is. Keeps really well for about 5 - 7 days; in fact, I think it gets better with time as the curry blends throughout.

Share this Recipe