Who: Monica Haim
Haim’s Guest-Worthy Recipe: Caribbean Fish Stew
“There’s nothing like a bowl of stew or chowder to get you through those colder months. And one of the greatest things about hearty soups made with wild-caught fish is how amenable they are to culinary creativity, experimentation, and yes, even imperfection. Here’s a recipe we love that’s at once healthy, easy to make, and downright delicious.”
1 1/2 Tbsp olive oil
1 c tomato, chopped
1 red pepper, chopped
2 Tbsp tomato paste
1/2 c chopped onion
4 scallions, chopped
1 garlic clove, minced
1 c of peas (may be frozen)
2 lbs cod, cut into large chunks (works great with halibut and salmon, too)
1 lb yucca (may be frozen) or other type of potato
1 plantain, sliced thick
1/2 Tbsp dry thyme
2 c of water
2-3 c fish stock or vegetable stock
1/2 tsp vegetable boullion
1/2 c chopped cilantro (or more to taste)
2-3 cans coconut milk (or more depending on how creamy you want it)
Salt and pepper to taste
Avocado and more fresh cilantro leaves for garnish
In a large pot, heat the vegetable oil over medium heat.
Add the onion and scallions and sauté until onions are translucent, about three minutes. Then add the red peppers. Add the tomatoes, garlic, salt, ground pepper, and tomato paste and sauté for five more minutes.
Add water and stock, yucca, peas, plantains, and thyme. Reduce the heat to medium-low, cover, and cook for 10 minutes, stirring occasionally.
Add fish, cilantro, and cook for an additional 15 to 20 minutes, or until the fish and yucca are cooked.
Stir in coconut milk.
Serve with rice or quinoa, cubed avocado, and more fresh cilantro.