Hey there y’all! I hope you guys had an amazing weekend! I can’t tell you how badly I’m praying for cooler weather! It’s still in the 80’s here in Tampa and I don’t see it getting much cooler until the end of this week.
There is nothing better than having 60 degree weather on Thanksgiving. I’m then able to open all the windows and breathe in some fresh air while I’m cooking. Take in the aroma of the food I’m making, and chill with a glass of vino. Unfortunately it’s usually in the 80’s and the only thing I feel that’s roasting is me.
The weather in Florida is completely and 100% bi-polar. If you’ve ever lived here, you know what I mean.
I’ll keep you all informed on our weather – and just know how insanely jealous I am of all of you who are going to have cold weather on Turkey Day!
With that said, this brings me to my next topic which is what I cooked for dinner tonight:
Speaking of cooler weather, this is something that would be perfect to cook during the fall/winter season. The best thing about this, is that it’s super healthy! It is low in fat, low in calories, low in carbs, and high in protein! Talk about a win-win!
I’m all for soups. They can be quick and simple, and there’s so many different soup recipes out there that sometimes you just gotta get a little crazy! Get crazy anyway!
This fish stew is made with a white fish (I used whiting), vegetables, herbs and spices, capers and some cocktail sauce for some extra za-za-zing. It took me about 30 minutes to make from start to finish, including prep, so this is something that you can make last minute, or if you’re too busy to prepare a huge meal. This is literally done in no time at all!
You can add some crunch by toasting some whole grain bread and dipping it in the soup to soak up the flavors. My limit was one piece, but it was damn good.
Start by chopping up all your veggies (carrots, celery, onion, peppers, and garlic) and putting them in a bowl to have them ready to roll. Heat up your olive oil in a Dutch oven over medium heat. While that’s heating up, start cutting your frozen fish fillets into bite-sized pieces. Put them aside.
You can use any white fish you like for this fish stew, but I prefer whiting.
The whiting I used was wild caught, not farm raised (very important.) If you’re wondering what types of fish you should be eating, I recommend downloading the ‘Monterey Bay Aquarium Seafood Watch‘ App. This app has been uh-mazing at helping me narrow down my seafood choices. It will allow you to search for any sea food (fish, shrimp, clams, etc.) and will tell you what kind of fish is better to eat than others, what kind of shrimp, and so on.
This has been extremely helpful in cooking, and I really encourage people to try it out and familiarize themselves with the types of sea foods we’re putting into our bodies. Give the app a try, and let me know how you liked it!
Once you’ve got your oil warmed up, throw in your veggies, and saute them for about 5-10 minutes, stirring occasionally. Once your onions have started to soften slightly, add in your tomatoes, spices, broth, capers, cocktail sauce and your fish. Bring it to a quick boil, and then reduce it to let it simmer for about 1o-15 minutes. The fish should have turned white.
Done and done! Now you’ve got yourself an amazing healthy fish stew to warm you up on those chilly fall and winter nights!
I hope all of you have an incredible week! If you’ve enjoyed this recipe, please let me know by leaving a comment below and telling me all about it!
As always, thank you for reading and visiting my virtual kitchen on the web!
Kisses and hugs, love bugs!