The best Fish and Shrimp Stew

fish fillets

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a protein alternative, while canned fish is more economical.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned chicken

Chicken breast is lower in calories, while canned chicken is budget-friendly.

fish stock

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lighter, while bouillon is an inexpensive alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is more affordable.

Put on an apron and ensure hands are clean.

Dice garlic thinly and set aside.

In a large pan, add 1.5 quarts of water.

Add diced garlic and salt to taste to the water.

Cover the pan and bring to a simmer.

While waiting for the water to heat, rinse shrimp one by one and set aside.

Clean the cob fish by removing the skin and scales with a knife.

Peel the carrots and cut them into thin strips.

Slice celery into very thin pieces.

Check if the water and garlic are boiling; once boiling, add the prepared vegetables.

Add the cob fish to the boiling mixture.

Add bok choy and bean sprouts on top of the fish.

Add the shrimp last to the pot.

Cook until the shrimp turns pink, which indicates it's ready, about 3-4 minutes.

Chop cilantro for garnish.

Prepare serving bowls by placing raw spinach at the bottom.

Ladle the soup with shrimp and vegetables over the spinach in the bowls.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens