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Dairyfree, paleo and AIP recipe for a sweet seasonal fish stew

Delicious light fish stew with slightly sweet and sour flavors. Orange, sweet potato and rhubarb, which combine beautifully with the mild taste of cod. With some rosemary and paprika powder complete it.

An easy and light main course or lunch.

Cooking cream

If you eat dairy, you can use regular cooking cream for this dish. For vegan cream, you can choose oat, rice or soy.

Paleo and AIP cream

For paleo neither of those are good choices. Then you can always use coconut milk. But sometime I want a different kind of flavour. For paleo that might be almond cream. But be aware of the additives. The almond cream I know contain a form of gum.

Castiron skillet wit cod, sweet potato and rhubarb in orange maple sauce

Cod with sweet potato and rhubarb in an orange maple sauce

ME (Marjolein Eikenboom)

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Delicious, light fish stew. With sweet and sour flavors from orange juice, pale syrup, sweet potato and rhubarb. Which all combine beautifully with the mild taste of cod. With some rosemary and paprika powder to complete it.

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Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 420

Course dinner

Dish (sweet) potatoes, fish, stew

Cuisine European

Equipment

1 skillet wit lid
slicer or peeler

Ingredients

2 cod fillets
2 sweet potatoes medium to large
6 stalks rhubarb
2 oranges
4 tablespoons maple syrup
2 teaspoon dried rosemary or 2 large fresh sprigs
2 teaspoon paprika powder
2 pinches black pepper freshly ground
2 pinches Celtic sea salt
2 dashes olive oil for frying

For AIP and free from nightshade and seeds

1 teaspoon dried thyme no paprika powder or black pepper (nightshade and seeds)
1 teaspoon dried oregano

Instructions

Take the cod out of the refrigerator. You can use fresh or frozen cod. If frozen let it thaw first.
Peel the sweet potatoes and cut them into small cubes. Heat the pan and add oil.
Fry/bake the cubes for 10 minutes on fairly high heat until brownish on all sides.
Add the paprika powder, rosemary, black pepper and salt and fry for another minute.
Squeeze an orange, making sure no seeds get into the juice. Pour the juice over the potatoes.
Add the maple syrup. Stir briefly. Reduce the heat to low.
Wash and cut the rhubarb into pieces. Add. Stir again.
Place the lid on the pan with a large gap in between. This way you keep the heat inside. But at the same time some fluids can evaporate and the sauce can thicken a bit.
About 4 minutes after the rhubarb: place the fish in the sauce in such a way that it's covered with some of the sauce, potatoes and rhubarb. Place the lid halfway back on the pan.
After 3 minutes, turn the fish over. Pour some sauce over it with a spoon. Do not stir too much, then both the fish and the rhubarb will remain as whole as possible. Let it simmer for another 3 minutes, still with the lid halfway on.