Low carb Italian fish stew
An Italian-inspired stew that comes together quickly for an easy low carb meal. It’s a flavorful dish that combines fish fillets in a tomato base with fresh herbs.
- 2 tbsp olive oil
- 2 yellow onions (finely chopped)
- 4 cloves garlic (minced)
- 1 pinch red pepper chili flakes
- 1 lb tomatoes (diced)
- 2 tbsp tomato paste
- 1 cup clam juice
- 1 ½ lbs white fish fillets (about 1½-inch thick, cut into 2 inch cubes)
- 1/2 tsp salt
- 2 tsp dried basil
- 2 tsp dried oregano
- 2 tbsp fresh parsley (chopped)
Serving
- 1 lemon (cut into wedges)
In a medium pot over medium heat, combine the olive oil, onion, garlic and red pepper chili flakes. Cook for about 3-5 minutes, until the onion becomes soft.
Stir in the diced tomatoes, tomato paste and clam juice. Bring to a boil over medium-high heat. Lower heat to medium and simmer tomato base for about 10 minutes to reduce slightly.
Add fish. Season stew with salt, basil, oregano, and parsley. Cover and cook about 5 minutes until the fish flakes easily with a fork.
Divide evenly between bowls, garnish with more chopped parsley and lemon.