Table of Contents
Looking for a hearty, nutritious meal that is perfect for Lent? This Shellfish-Free Lentil and Fish Stew is a comforting dish that combines the richness of fish with the earthiness of lentils. It’s easy to prepare and suitable for those avoiding shellfish.
Ingredients
- 1 pound firm white fish fillets (cod, haddock, or pollock)
- 1 cup dried lentils (green or brown)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable or fish broth
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Preparation Steps
Start by rinsing the lentils under cold water and setting them aside. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and cook until the vegetables are tender, about 5-7 minutes.
Add the minced garlic, smoked paprika, and cumin to the pot. Stir for about 1 minute until fragrant. Pour in the diced tomatoes and broth, then bring the mixture to a boil.
Add the lentils to the boiling liquid, reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.
While the stew is simmering, prepare the fish fillets by cutting them into bite-sized pieces. About 5 minutes before the lentils are done, gently add the fish to the stew. Cook until the fish is opaque and flakes easily, approximately 5-7 minutes.
Serving Suggestions
Garnish the stew with freshly chopped parsley. Serve hot, accompanied by crusty bread or over rice for a filling and wholesome meal. This stew is perfect for a cold day or when you need a nutritious, shellfish-free option.