Vegetable Fish Stew

IMG_3267Most people tell me that they are not a fan of fish…I normally say “you’re doing it wrong!” This fish stew is simple, tasty and perfect for a cold winter day! I can tell you…this is doing fish right!

Two winters ago after I moved to Albany, JJ was saying how much he could go for a fish type soup/stew. I was dreaming of a cream of crab soup from Maryland but since I have limited my dairy intake and feel significantly better (see my take here and Pearl’s take here) and since JJ is extremely lactose intolerant, that was not going to happen. A quick google (in Pearl’s words “I gave it a google”) I found soups and stews that were nothing like what I wanted…until I landed on this gem called “Paleo Fish Stew”, a Brazilian inspired Moqueca (i.e. Fish Stew).

We have been making our own version of this soup for 2 years now and every rendition has a little different spin as it normally depends what vegetables we have on hand and what happens to be in season/on sale. But one thing I can guarantee is that this recipe is a winner and is jam packed with nutrients and antioxidants. I prefer to use bone broth as I always have it on hand and it is an immune boosting and gut healing GOLD MINE…so why not get the anti-inflammatory and immune boosting 1-2 punch in one stew?!

Feel free to add your own veggies to make it your own! Enjoy 🙂

Fish Stew

Fish Stew


  • 1 lb. cod, chopped (or other white flaky fish)
  • 1 lb.lump or back fin crab meat
  • 1 lb. wild caught raw shrimp
  • 1/2 cup fresh squeezed lemon juice
  • 1/2 tsp. salt
  • 1/2 tsp black pepper
  • 4 cloves garlic, minced
  • 1/4 tsp. chives
  • 2 Tbsp. coconut oil or olive oil
  • 5 garlic cloves, minced
  • 1 yellow onion, chopped
  • 2 large red potatoes, chopped
  • 16 oz. diced tomatoes (fresh or canned)
  • 2 Tbsp. tomato paste
  • 3 cups bone broth
  • 1 can full fat coconut milk (13.5 oz.)
  • Salt & Pepper


  1. Combine first 8 ingredients in a large bowl, set aside
  2. Heat oil over medium heat in dutch oven (or large stock pot) add onion, garlic and sauté until softened.
  3. Add potatoes and cover for ~3-5 minutes to soften/
  4. Uncover, add tomatoes and tomato paste and stir to combine, cook for 5 minutes
  5. Add stock and simmer ~10 minutes
  6. Add coconut milk and fish, stir and cook for ~3-5 minutes until shrimp turns pink
  7. Add salt and pepper to taste




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