Spicy New England Fish Stew

Somebody found out about this blog the other day and asked if I ever cooked with canned food.
To which I immediately replied, yes of course.
He goes, “Oh yeah? Like what?”
Well I frequently use coconut milk…and that comes out of a can…
He goes, “Really? What else??”

Bitch, the fuk you mean what else!


Alright he had me there.


So when I was grocery shopping the other day, I made sure to mozy down the canned goods aisle.

One of the things I grabbed was a couple cans of Fire-roasted Tomatoes.
No additional salt, no preservatives, none of that shit.
I’m talking about a real team player here.

And of course my immediate thought was to use them in a stew because it’s Fall and yada fucking yada…










Spicy New England Fish Stew


What I Used

2 Haddock Fillets. 2 Cod Fillets. 2 Salmon Fillets. 1 lb Uncooked Shrimp. 7-8 Shisoto Pepper (or any not spicy green pepper). 1 Yellow Pepper. Coconut Oil (or olive oil). Salt. Pepper. Red Pepper Flakes. 1 cup Seafood or Vegetable Broth (or water). Cilantro (as garnish – optional).

What I Did

Heat a large pot or a deep pan on med-high.
Add 2 tbsp oil.
When the oil is hot, add in the diced onions and chopped pepper.

Lower the heat a bit and cook, stirring occasionally for about 2 mins.

Then add in the can of fires-roasted tomatoes, bringing things to a boil and then reducing the heat to a simmer.



Peel & rinse the shrimp.
Roughly chopped the fish into bite-sized chunks.

Sprinkle in salt, pepper & the crushed red pepper flakes.
Taste and adjust seasoning as needed.
Seafood easily absorbs flavor so you want to season the stew before you add the fish so you don’t regret doing it after.
Trust me on this.

Then add in the shrimp.
Cook, stirring often, making sure the shrimp gets properly coated in the stew.
If things aren’t liquidy enough, you can add in a little water/broth.


When the shrimp just begins to be turn pink, add in the chopped fish.
Cook, uncovered and stirring occasionally until the fish just beings to break down.

Taste and adjust seasoning as needed.
Remove from the flame and serve hot.


Roughly chop the cilantro and sprinkle on top.
Spicy New England Fish Stew
I’ve been trying to increase my protein intake these past couple weeks, so if you’re not opposed to seafood and are looking for a fucking ridiculously delicious, protein-heavy meal – come holla at this.

68 thoughts on “Spicy New England Fish Stew

    1. Aww what happened to dinner??
      Don’t you hate it when you want something so badly but are either too lazy/tired to make it or too lazy/tired/broke to order it in?

      I had an insane sweet tooth craving and all that was in my fridge that was even remotely sweet was a bottle of Rose.

      Talk about sad…

  1. Lalalala-lovely my dear. Well done. Love the pics & am very proud of your disgust with added salt & preservatives & all that shit. As your unofficial nutritionist, well done. As your friend, love it & looks awesome! Xoxo

  2. Don’t let any man judge you by your cans, right? lol

    I do love a good can of “nothing added” black beans. Soaking beans is for people who have time/give-a-damn. A can or two of tomatoes can also hang in my pantry any day. πŸ™‚

    1. The thing is, I don’t mind using canned shit, I just happen to live in a place where fresh is available and affordable if not cheaper than canned.
      *Kanye shrug*

      Do you remember what kinda spices were in that Portugal stew?
      That piped my interest immediately you said it.

  3. I need to refrain from eating my lunch while ready your blog (as I’m eating my salad). Hahaha. This looks too good! My kind of stew! #Yummy

    LOL @ the conversation with the guy. Your thoughts and comments keep a smile on my face.

  4. I’m trying to increase my intake of proteins too, but I hate seafood (I knoooow, whats wrong with me), so I’m having more chicken! The soup does look yummy though, its good that a Reader got you to do something different….x

  5. Looks fantastic …. might just be having this for dinner tonight. Coconut milk and beans of all kinds in cans (as I am lazy) sometimes tomatoes, but I grow these so often just use my own frozen stuff.

  6. Hi Dana,

    Your blog is amazing! I am hooked to your blog and starting to feel pretty hungry. πŸ˜‰

    Also, I wanted to personally say β€œthank you” for stopping by Stylevase’s blog and liking the first outfit post. It really meant a lot and I’m hoping to find my way to post amazing blog posts like yours.

    Last, but not least, I wanted to share with you that my team and I opened a Facebook page (www.facebook.com/stylevase) and Instagram account (www.instagram.com/stylevase) for Stylevase two days ago, and I would really appreciate it if you can check us out and support. πŸ˜€

    Thank you again and I look forward to exchanging many more words with you!



    Store – http://www.ebay.com/usr/stylevase.store
    Blog – http://www.stylevase.com
    Facebook – http://www.facebook.com/stylevase
    Instagram – http://www.instagram.com/stylevase

    1. Hi Flora,
      Glad you like the blog and the food, thank you!
      As for visiting your first ootd post, it was my pleasure, it’s important to show everyone love!

      Congrats on starting the FB page and the store!

  7. That looks amazing, I may have to steal this one as I have vegetarian friends coming for dinner on Saturday! I use coconut milk, passata (in a jar), sometimes canned tomatoes and tuna. That’s about it. Canned usually has crap and too much salt so, like you, I’m very picky.

  8. Omg that looks soo good! Again and again your photography just blows me away. #goals Plus I’m planing on having shrimp and such for the first time in a few days, so this totally makes me hopeful that it’ll be delicious πŸ˜ƒπŸ˜ƒ

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