Seafood Stew


  • 3 tablespoons extra-virgin olive oil
  • 1 large leek, dark green leaves removed
  • 2 bell peppers, stemmed and seeded
  • 3 garlic cloves
  • 16 ounces tomato puree
  • 8 ounces full Fat coconut milk
  • ½ pound celery root
  • 1 pound white fish (monkfish, haddock, sole, halibut, etc.)
  • 2 tablespoons of chopped thyme, oregano, rosemary, and or parsley
  • 1 tablespoon fresh lemon juice
  • sea salt, to taste


Step 1

Gather all your vegetables and chop them into small pieces and set aside. Then cut the fish into bite-size pieces and set aside.

Step 2

Heat the oil in a 2 quart sauce pan on medium-high heat then add the leeks and bell peppers. Cook for 3-4 minutes, stirring occasionally until softened. Add the garlic, cook for an additional minute, and then add the tomatoes and coconut milk. Simmer for 5 minutes before adding the celery root and fish.

Step 3

Continue to cook for 15-20 minutes before tasting, adding the lemon juice, salt to taste and stirring in the chopped herbs. Spoon into two soup bowls and serve immediately. Store any leftovers refrigerate, in a sealed glass container, for up to 3 days.

Nutritional Information

Nutritional analysis per serving: Calories 431, Total Fat 22 g, Protein 28 g, Fiber 3 g, Sugar 5 g, Sodium 186 mg

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