Fish Camp Stew

Serves: 4 - 6

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

An image of the fish stew in a soup bowl.


  • 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


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