Paleo swordfish stew with roast asparagus

Paleo Swordfish Stew

This Paleo swordfish stew could be made with any other kind of firm white fish. The stew combines fresh tomatoes, olives, fennel and a little heat!


  • 1 lb swordfish or other firm white fish
  • 10 oz seeded / cored fresh tomatoes or equivalent canned and drained
  • 1/2 tbl coconut oil
  • 1 jalapeno, diced
  • 1/2 white onion, diced
  • 3 cloves garlic, chopped
  • 1/4 cup of stock
  • 1/3 cup olives, chopped
  • 1 tbl tomato paste
  • pinch fennel seeds
  • 1/4 tsp red pepper flakes
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper


  1. Core, de-seed and roughly chop the fresh tomatoes, if using. Set aside.
  2. Heat a medium sized pan on a low-med heat with the coconut oil. Add diced jalapeno, onion and garlic. Soften until translucent while you skin / dice the fish. Set the fish aside for now.
  3. Add the stock, tomatoes, tomato paste and olives to the pan, increasing the heat to bring it to an almost-boil. Add the fennel seeds, red pepper flakes, smoked paprika and black pepper, then adjust the heat to an even simmer, letting the sauce reduce, about 15 – 20 minutes.
  4. While the sauce is cooking down, preheat your oven to 400F and remove the tough ends from your asparagus. Lay your asparagus spears out on a baking tray or pan and toss them in a little oil with your preferred seasonings.
  5. When your stew looks almost to the thickness you like, put the asparagus in the oven and add the swordfish to the pan. Turn the heat down to low, cover the pan and let it gently steam / simmer for about 8 – 10 minutes. Adjust time accordingly if you’re using a lighter white fish.
  6. When the swordfish is evenly opaque, remove the pan from the heat and leave it to rest, covered, while your asparagus finishes up.
  7. Serve the stew on a bed of roast asparagus.