Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a large heavy-bottomed pot over medium heat, then add 1 chopped medium onion and 1 sliced large leek, sautéing for 8 minutes until softened.

2. 2

   Stir in 2 diced medium carrots and 3 cubed medium potatoes to the pot, cooking for another 5 minutes, allowing them to slightly soften.

3. 3

   Pour in 2 cups of vegetable broth and 1 can (13.5 oz) of full-fat coconut milk, bringing the mixture to a gentle simmer and ensuring all vegetables are submerged.

4. 4

   Reduce the heat to low, cover the pot, and let the stew simmer for 15 minutes, or until the carrots and potatoes are tender when pierced with a fork.

5. 5

   Gently add 1 pound of haddock fillets, cut into 2-inch chunks, to the simmering stew and continue to cook, uncovered, for 5-7 minutes until the fish flakes easily.

6. 6

   Remove the pot from the heat, stir in 0.25 cup of fresh parsley, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, adjusting seasonings to your taste.

7. 7

   Allow the stew to rest for 5 minutes before serving hot, garnishing with extra fresh parsley if desired.