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Low Carb Fish Stew
Are you a fan of hearty, comforting meals that take less than 30 minutes? Well, who isn’t! This low-carb fish stew might become your new go-to dinner option. It is healthy, rich, warm, and explodes with flavor. This meal is also ideal for pescatarians and those following a
How to Make It
Step 1
Heat a tablespoon of coconut oil in a skillet or non-stick pan over high heat. Dice the fish fillet into 1-inch cubes, season with salt and pepper, then add to the pan and cook it for 1-2 minutes on each side until browned. Remove the fish pieces from the pan and set them aside.
Step 2
Drop the heat to medium, then add another tbsp of coconut oil. Dice the onions and peppers into 1-inch cubes and add them to the pan. Cook for 2 minutes, then add the minced garlic and cook for another 2 minutes.
Step 3
Add the cumin, paprika, vegetable stock, coconut milk, and lime juice. Mix the stew well and bring it to a simmer. Let it boil for 5-7 minutes until it has thickened.
Step 4
Return the cooked fish to the pan and mix it through carefully. Let the stew cook for another minute to reheat the fish. Garnish with chopped cilantro leaves and serve immediately.
Ingredients
- Coconut oil – 2 tbsp
- Tilapia – 10 oz
- Onion, white, yellow or red, raw – 0.5 small
- Red pepper – 0.5 small
- Garlic, fresh – 2 clove
- Cumin, ground – 1.5 tsp
- Paprika – 1.5 tsp
- Canned coconut milk – 0.5 cup
- Vegetable broth, bouillon or consomme, low sodium – 0.5 cup
- Lime juice, canned, bottled or boxed – 1 tsp
- Salt – 0.5 tsp
- Black pepper – 0.25 tsp
- Cilantro – 1 tbsp, chopped
