Simple Summer Seafood Stew

Think stews are just for winter? Not me. If I can make dinner (with leftovers for tomorrow’s lunch) in one pot in 10 minutes, that’s a great hot weather dish!

Fish makes a light, quick-cooking summer meal, and I love being able to use the abundance of veggies from my CSA (Community Supported Agriculture) bounty. I get all my fish from Vital Choice because I know it’s the cleanest, healthiest and most delicious.

As with all my recipes, this one is very forgiving and flexible, so feel free to experiment with your own variations. You can make it with different vegetables and greens, or you can even use leftover chicken, instead of fish. If your variation hits the jackpot, I hope you’ll share it in the comments.

By the way, even cold, these leftovers make a simple, nourishing lunch!

Ingredients

About 24 ounces of mixed fish. I combine oysters, salmon, and cod, all from Vital Choice
1.5 cups of coconut milk, either full fat organic from a can, for a richer broth, or So Delicious in the carton, if you want it lighter
1 onion, diced
2 carrots, chopped
1 stick celery, chopped
1 cup dark leafy greens, chopped or torn into small pieces (You can use kale, chard, spinach, escarole or arugula. Keep in mind that tougher leaves like kale take longer to cook.)
1-2 zucchini, chopped
handful of cilantro leaves
natural salt (Himalayan, Celtic, or Red Hawaiian) to taste
2 T pastured butter or ghee (you can find KerryGold pastured butter in the deli section of  any ShopRite. It’s a healthy fat, so don’t be afraid to use it! Ghee is clarified butter, and is safe even for those who are extremely dairy-sensitive)
Optional: 1-2 cups of chopped fresh tomatoes, for a red sauce

Directions

Sautee the onions in the butter or ghee over low-medium heat until softened, just a few minutes.
Add the carrots, celery, zucchini, and salt, (and tomato if you are using) and cook 2 more minutes, stirring.
Turn the heat to medium. Add the coconut milk, fish, and leafy greens. Cook until fish is done and leaves are tender, about 5-8 minutes.
Top with cilantro leaves, and dish into bowls. You’re done! 4 servings