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–+ servings

Spicy Fish Stew

Marla Hingley
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 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
  • 350 g white fish tilapia, cod, halibut, cut into 1” cubes
  • ½ cup fresh cilantro chopped
  • 2 tsp red wine vinegar

Instructions
 

  • Heat oil in skillet and fry sausage until lightly browned. Add in onion and pepper flakes, cooking until onions are softened.
  • 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.
  • 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.
  • Remove from heat and stir in cilantro and vinegar.

Notes

*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.
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