Spicy Fish Stew
Author: Marla Hingley
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
  • 2 tsp olive oil
  • ½ cup GF chorizo*, diced or crumbled
  • 1 onion, finely diced
  • ¼ tsp red pepper flakes
  • 2 Tbsp tomato paste
  • 4 cloves garlic, minced
  • 1 can (796ml) diced tomatoes
  • 1 can (540ml) cannellini beans, drained & rinsed
  • ½ tsp salt
  • 350g white fish (tilapia, cod, halibut), cut into 1” cubes
  • ½ cup fresh cilantro, chopped
  • 2 tsp red wine vinegar
  1. Heat oil in skillet and fry sausage until lightly browned. Add in onion and pepper flakes, cooking until onions are softened.
  2. Add tomato paste and garlic, stirring for a minute, then add tomatoes. Bring to a boil then reduce and simmer until slightly thickened, about 10 minutes.
  3. Add beans and season to taste with salt, and cook for another 5 minutes. Add fish, cover and cook for another 3-5 minutes or until fish is cooked.
  4. Remove from heat and stir in cilantro and vinegar.
*you can use dry-cured chorizo or fresh. For fresh, be sure to remove the casing, break up the sausage, and fry until fully cooked.
Recipe by Gluten Free Club at https://www.glutenfreeclub.com/spicy-fish-stew/