Hearty fish stew with tomatoes, kale, and coconut milk

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Hearty fish stew with tomatoes, kale, and coconut milk

Dairy-Free, Soy-Free, Gluten-Free, Mediterranean, Lean & Clean, Paleo

2 Servings, 500 Calories/Serving

25–40 Minutes

Fire-roasted tomatoes, tender sweet potato, and hearty kale add a burst of color and flavor to this fragrant paleo fish stew.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic yellow onion
  • 1 organic sweet potato
  • 2 ounces organic shredded kale or other leafy greens
  • ½ ounce sun-dried tomato strips (not in oil)
  • ½ cup diced fire-roasted tomatoes
  • ½ cup coconut milk
  • Fish options:
  • 10 ounces wild pollock pieces
  • 2 wild Alaskan halibut fillets (about 6 ounces each)
  • 1 organic lemon
Ingredient IQ
Coconut milk is made by grinding and soaking the white flesh of a coconut. As the flesh soaks in water, a layer of coconut cream rises to the top. The cream is skimmed off and the remaining liquid is strained for a rich, milky consistency.

Nutrition per serving

Calories: 500, Protein: 25g (50% DV), Fiber: 9g (36% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 1g, Saturated Fat: 11g (55% DV), Cholesterol: 70mg (23% DV), Sodium: 780mg (33% DV), Carbohydrates: 50g (17% DV), Total Sugars: 16g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (coconut)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the vegetables; start the stew

  • Peel the onion, cut in half lengthwise, and thinly slice.
  • Scrub or peel the sweet potato. Cut the potato into ½-inch pieces.
In a large sauce pot over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the onion, season generously with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the sweet potato and cook, stirring occasionally, until starting to soften, 3 to 4 minutes.
Add the kale, sun-dried tomatoes, fire-roasted tomatoes, coconut milk, and 1 cup [2 cups] water and season generously with salt and pepper. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the potato is tender and the kale is wilted, 8 to 10 minutes.
While the stew cooks, prepare the fish.

2

Prep and cook the fish

Prep and cook instructions are almost identical for both fish options.
  • Pat the fish dry with a paper towel; season generously with salt and pepper.
In a medium frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the fish (in a single layer for the pollock) and cook, turning once, until lightly browned and cooked through, 5 to 7 minutes for pollock and 6 to 10 minutes for halibut. Transfer to a plate.
While the fish cooks, prepare the lemon and finish the stew.

3

Prep the lemon; finish the stew

  • Zest the lemon; cut into wedges for garnish. [Zest both lemons; cut 1 lemon into wedges. Save the remaining zested lemon.]
Remove the stew from the heat and stir in 1 teaspoon [2 tsp] lemon zest. Season to taste with salt and pepper.

Serve

Transfer the stew to individual bowls and top with the fish. Serve the lemon wedges on the side.
Kids Can!
  • Scrub the sweet potato.
  • Measure the water for the stew.
  • Time the fish.