Fish Camp Stew

Servings: 4-6

Get the Dutch Oven!

Freshwater fish from small waters created this delicious stream cuisine. Substitute cooked crawfish or freshwater prawns for the shrimp; cooked potatoes for pasta.




1½ tablespoons coconut oil
1 trimmed leek, sliced thin
2 large cloves garlic, diced
1 each carrot & celery rib, diced
2 medium radishes diced, plus garnish
1 (14.5-oz) can fire-roasted tomatoes,
1¼ cups fish stock
½ teaspoon dried oregano
½ teaspoon chipotle seasoning or cumin
1 bunch fresh dill
1 lb. freshwater fish i.e. trout, tilapia,
  cut into 1-inch dice
6-8 ounces cheese tortellini, cooked
½ pound garlic-cooked shrimp
2 lemons; 1 whole; 1 sliced


Fish Camp Stew
[Click for larger image]  


In a small Dutch oven with Teflon™ nonstick coating, heat oil on medium. Cook leeks limp; add garlic a few minutes. Add veggies cooking 2 minutes then tomatoes with juice, cooking 4 minutes. Pour in stock. Add oregano, chipotle, sprig of dill; cook 8 minutes. Drop in fish. Cook 5 minutes until fish are opaque; discard dill. Mix in tortellini. Ladle stew into bowls; add a squirt of lemon. Place a few shrimp on top; garnish with sliced radish, lemon, and dill sprigs.