This Perfect Weeknight Supper Only Takes 10 Minutes

Photo: Courtesy of What's Cooking Good Looking.
One night recently, Michael and I didn't have a lot of time to cook, but we wanted something homemade, healthy, and spicy. We sliced up some leeks, jalapeños, garlic, and tomatoes, and sautéed them. Then, we added coconut milk along with a piece of fish I had quickly marinated in lime juice, and 10 minutes later, we were sipping on a super-tasty, spicy, broth-y, fish stew that was flavorful and satisfying. It immediately became my new favorite meal.

In order for a meal to become my favorite, it has to check off a few different boxes. It needs to have a fancy factor, meaning it's unique enough to serve at a dinner party. It has to be easy. It has to be made in under 30-40 minutes. It has to use only a few ingredients, most of which are veggies or pantry staples.

And last but never least, it has to be healthy. This meal meets all these goals and then some. You can use whatever vegetable is in season, or make the stew vegan by switching out fish for cauliflower. I would use 1 head of cauliflower and cook it for 15 minutes instead of 10 (until the cauliflower is fork-tender).

Related: Vegetable Minestrone With Wild Ramp Pesto You Need To Try

I give the option of using full-fat or light coconut milk here. If you want a strong coconut favor, go for the full-fat version. (It's the good kind of fat anyway.) Enjoy!
Photo: Courtesy of What's Cooking Good Looking.
Serves 2

2 / 6-8oz pieces of monkfish (or any sturdy, local whitefish)
1 lime, juiced
Olive oil
1 large (or 2 small) leeks, sliced
1 jalapeno, seeded and sliced thin
2 cloves of garlic, minced
About 2 cups of cherry or grape tomatoes, halved
A pinch or two of cayenne (optional)
1 can of coconut milk (full-fat or light)
Rice, quinoa, or cauliflower "rice" for serving
Optional garnishes: microgreens, herbs such as cilantro or basil

Related: This Sesame-Seared Salmon Over A Healthy Vegetable Mix Is What You Need For Lunch Today
Photo: Courtesy of What's Cooking Good Looking.
1. Cut the fish filets into 1-inch cubes. Place in a non-reactive bowl with the lime juice. Set aside in the fridge until you're ready to add to the stew. If you're making rice or quinoa, this would be a good time to get it started.

2. In a large, heavy-bottomed pot over medium-low heat, add some olive oil (enough to lightly coat the bottom); then, add the leeks and jalapeño. Cook for a few minutes until they are soft (but be careful not to brown). Then, add the garlic and cook for another 2 minutes. Lastly, add the tomatoes and season with salt.

3. Add in the fish with the lime juice, the coconut milk, and some water (the same amount as the coconut milk; you can just fill up the empty can to measure). Give it a stir and taste to see if you want to add more spice (cayenne). Add a little at a time until you get the spiciness you want. Bring to a boil, cover, and lower to a simmer. Cook for 10 minutes.

4. Ladle the stew into bowls and add in the rice or quinoa (if using). Finish with some herbs and/or microgreens. If serving this on a hot summer day, you can let the stew cool down a little. It's fine (and delicious) to serve at room temperature, and is also great as leftovers the next day.

Next: A Decadent Coconut-Cream Pie With A Pistachio-&-Toasted-Coconut Crust


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