This warm, delicious stew is the perfect meal in any season. Serve it for dinner — and save some for lunch the next day. It’s filling, flavorful and rich in healthy fats and veggies.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
3 tablespoons extra virgin olive oil
1 large leek, dark green leaves removed
2 bell peppers, stemmed and seeded
3 garlic cloves
16 ounces tomato puree
8 ounces full fat coconut milk
.5 lb. celery root
1 lb. white fish (monkfish, haddock, sole, halibut or other fish)
2 tablespoons thyme, oregano, rosemary and parsley, chopped
1 tablespoon fresh lemon juice
1 pinch sea salt, to taste
- Gather all of your vegetables and chop them into small pieces. Set aside in a bowl. Then cut the fish into bite-size pieces and set aside.
- Heat the oil in a 2-quart sauce pan on medium-high heat, then add the leeks and bell peppers. Cook for 3 to 4 minutes, stirring occasionally until softened. Add the garlic, cook for an additional minute, then add the tomatoes and coconut milk. Simmer for 5 minutes before adding the celery root and fish.
- Continue to cook for 15 to 20 minutes before tasting, adding the lemon juice, salt to taste and stirring in the chopped herbs. Spoon into two soup bowls and serve immediately. Store any leftovers in the refrigerator in a sealed glass container, for up to three days.
Nutrition information (per serving)
Makes 2 servings
Total fat: 22 g
Protein: 28 g
Fiber: 3 g
Sugar: 5 g
Sodium: 186 mg
— Recipe courtesy of Mark Hyman, MD.