Probably the most forgiving dish you can make if you want robust flavor, easy cooking and low carb or keto adaptable is a Mexican Fish Stew (aka Sopa de Pescado). This light fish stew is one of those dishes that combines great flavor with healthy ingredients and is a snap to get on the table. I used scallops and white fish (cod) in this fish stew or fish chowder and spiced it up with a Mexican fish spice blend and a few vegetables.Jump to Recipe
Type of Fish to Use in a Mexican Fish Stew
I live in Minnesota and happen to have a friend that does a lot of ice fishing, so it was easy to get my hands on some fresh white fish this month (February). I added some frozen cod, some small scallops and some frozen mussels to the fresh fish and the result was a mixtures of textures and tastes that made it feel like fancy restaurant food.
You can also change it up by the type of spice you use. Since this was a Mexican stew or soup, I went with a smoky mix of pasilla, ancho and chipotles.
The cilantro and lemon brightened it up considerably and the result was a complex, robust stew with smoky notes as well as bright fresh notes.
By the way, the bread you see with the fish stew was Ezekiel bread. No bread is really keto, but Ezekiel bread is low carb and the healthiest one around in my opinion.
For another delicious Mexican fish dinner (my favorite actually), click here for Mexican Fish Veracruz
Recipe for Mexican Fish Stew (Sopa de Pescado)
Mexican Fish Stew
- 2 Tablespoon olive oil
- 1 med onion chopped
- 1 large carrot sliced thinly
- 3 med celery stalks sliced thinly
- 3-6 cloves garlic smashed or minced
- 1 Teaspoon Fish spice blend or your favorite spicy blend
- 1/2 Teaspoon dried thyme
- 1 cup white wine
- 4 cups chicken broth
- 1/2 cup chopped cilantro
- 2 14 oz cans Rotel diced tomatoes
- 1/2 tsp salt
- 3 leaves bay
- 6 oz scallops
- 7 oz walleye, coarsely chopped
- 1 lb mussels
- 3 oz white fish, coarsely chopped
- 2 med limes, cut into wedges optional
- 1 med lemon ,sliced for garnish
- Heat oil over med-high heat in a dutch oven or large pot. Saute onion, carrot and celery in oil for 3-5 minutes until translucent. Add smashed garlic and cook for 1 more minute
- Add spices and stir in to the onion mixture to coat. Add wine, broth, cilantro, and tomatoes to pot and simmer together for 15-20 minutes over medium heat. Add salt to taste.
- Add all fish to the pot and cook, covered for about 5 minutes or until mussels open and white fish is opaque.
- Add sliced lemons to the pot and serve. Optional: serve with lime wedges that people can squeeze into the soup.
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