July 6 2021 recipe by Jill Wallentin![Jill Wallentin]()
, photo by Karin Winblad, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Lunch, Meal
, photo by Karin Winblad, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Lunch, Meal Quick keto fish stew with tapenade
Crunchy green beans and fresh fish come together to make this perfect all-season stew. The tapenade adds a nice depth to the sauce, perfectly complementing the white fish. Packed with healthy fats, this 10-minute meal is sure to keep you satiated.
USMetric
servingservings
Ingredients
- 1 tbsp 1 tbsp butter
- 1 1 garlic clove, mincedgarlic cloves, minced
- 1½ lbs 650 g white fish filletwhite fish fillets
- 10 oz. 280 g fresh green beans, trimmed
- salt and ground black pepper to taste
- 1 cup 240 ml heavy whipping cream
- 2 tbsp 2 tbsp olive tapenade or green pesto
- 2 tsp 2 tsp white vinegar 5% (optional)
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www.dietdoctor.com
Making low carb simple
Instructions
- Heat a frying pan with butter over medium-high heat. Add the garlic when hot.
- Cut the fish fillets into 1 inch-sized (2.5 cm) cubes and chop the green beans into small pieces.
- Add the fish and green beans to the frying pan and season with salt and pepper. Cook for about 2 minutes.
- Add the cream, tapenade, and vinegar. Let it simmer until the sauce has thickened a bit and the fish is cooked. Serve warm.
Beans were cooked on the side in a cast iron pan, then added to the stew. I didn’t thicken the stew.
The whole family loved it. It’s quick and easy for weekday meals. Great on its own or with low carb bread, or on rice for non low-carbers.