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 and 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
- In a small Dutch oven with Teflon™ nonstick coating, heat oil on medium.
- Cook leeks until they're limp; add garlic and cook a few minutes longer.
- Add veggies; cook 2 minutes; add tomatoes with juice and cook 4 minutes longer.
- 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.