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

Gluten-Free, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, <600 Calories, Protein Plus

2 Servings, 500 Calories/Serving

25–40 Minutes

We don’t want to brag (okay, maybe a little), but this stew is pretty great. Pan-seared fish served in a savory coconut-tomato broth means bold and unexpected flavors.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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 skinless pollock pieces
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
  • 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
  • 1 organic lemon

Nutrition per serving

Calories 500, Total Fat 23g (29% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 710mg (31% DV), Total Carb. 50g (18% DV), Fiber 9g (32% DV), Total Sugars 16g (Incl. 0g Added Sugars, 0% DV), Protein 25g
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, then 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 is cooking, prepare the fish.

2

Prep and cook the fish

  • Pat the fish dry with a paper towel; season lightly with salt and pepper.

In a large 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, barramundi, or salmon. Transfer to a plate; if using barramundi, discard the skin. While the fish is cooking, 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 for another use.]

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 with the lemon wedges.

Kids Can!
  • Scrub the sweet potato.
  • Measure the water for the stew.
  • Time the fish.
  • Measure the lemon zest.