Fish Stew with Okra and New Potatoes
Fish Stew with Okra and New Potatoes is a simple but tasty combination of tender white fish with fresh summer vegetables.
Servings 6
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion diced
- 2 carrots diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 1 (28-ounce can) diced tomatoes
- 4 cups seafood or chicken stock Whole30 compliant
- 1 cup bottled clam juice
- 1 pound new or baby potatoes cubed
- 1/2 pound okra trimmed and cut into 1/2 inch rounds
- 5 springs thyme
- 1 bay leaf
- 1 pound cod or halibut filets cut into 2 inch chunks
- 1/4 cup fresh parsley chopped
- fine sea salt to taste
- freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large heavy bottomed pot over medium high heat. Add the onion, carrots, and celery along with a pinch of sea salt. Sauté until the vegetables until are soft, about 7-8 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Add the potatoes, okra, and canned tomatoes. Pour in the stock and clam juice. Add the thyme and bay leaf, and season with sea salt and pepper. Bring to a boil, then reduce the heat to a simmer. Cover the pot and cook until the potatoes are completely tender, about 35-40 minutes, stirring occasionally.
- Remove the thyme sprigs and bay leaf. Season the fish chunks with salt and pepper and carefully slide them into the pot. Continue simmering until the fish easily flakes apart, about 5- 10 minutes.
- Stir in the parsley and season with more salt and pepper to taste.