Campfire Fish Lentil Stew
This easy campfire fish lentil stew is made with white fish (such as cod) and poached in red lentils, spinach and spices. Cook it in a Dutch oven over a fire!
Servings: 4 people
- 1 tablespoon olive oil
- 1 onion, diced
- 1 teaspoon salt
- 2 teaspoons garam masala
- 1 teaspoon garlic powder
- 15 ounce can diced tomatoes
- 1 cup red lentils (rinsed and sorted)
- 1 15 oz can spinach, drained Or use ~2 ounces fresh or ~10 ounces frozen spinach.
- 12 ounces white fish (~2 large or 3-4 small fillets) Cod, halibut, sablefish, grouper or lingcod will work well
- 3 ½ cups water
Prepare campfire: Heat coals until they are very hot, or let a campfire burn down until the wood is smoldering but without active flames.
Add olive oil, onions, salt, garlic, and spices to the Dutch oven. Set uncovered on coals. Let onions cook for 1-2 minutes until softened.
Add tomatoes to the pot and cook 2-3 minutes until the tomatoes begin to simmer.
Add spinach, lentils, and water. Bring mixture to a boil.
Set the fish in the pot.
Cover Dutch oven and cook about 15 minutes until the lentils are tender and the fish is opaque and flaky. Depending on the thickness of the fish, you may need to cook an additional 5-10 minutes.Allow lentils to cool slightly before serving.
Frozen fish: I almost always recommend thawing your fish before cooking for the best texture. However, in this recipe frozen fish should work just fine. Adding frozen fish to the pot will increase the cook time.
Thin fish: This recipe works best with relatively thick fillets (like cod), but if you want to use thinner fillets (like tilapia or flounder), be aware that the fish will likely fall apart while cooking. Optionally, add the fish about 7 minutes before the stew is done cooking to keep the fillets more intact.
Calories: 296kcal | Carbohydrates: 35g | Protein: 28g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 37mg | Sodium: 794mg | Potassium: 1032mg | Fiber: 16g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 15mg | Calcium: 86mg | Iron: 5mg