photo by Maria Kennedy

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photo by Maria Kennedy

photo by Maria Kennedy

I love fish. Maybe it’s because growing up, we ate a lot of it. In fact, we probably ate it at least 3 to 4 times a week. I remember going to the open market with my mom as a child, where she bought whatever was the catch of the day from the various fish mongers. I remember the smell, and the different types of seafood that were still wiggling, as we walked around until my mom would find whatever sounded good to her at the time. We would then go home and I would watch her prepare the fish. Those are memories that I remember fondly to this day. She cooked them in all sorts of ways. One favorite of mine is when she stewed fish or shrimp in tamarind and tomato water. It’s a sour and savory mixture that goes really well together, especially when you use a little fish sauce as a condiment.

I can’t imagine ever getting sick of fish, or any seafood for that matter. I try to eat them as much as possible, especially when my clothes are starting to feel a little tight around the waist, and I feel like that has been the case lately. So, I told myself that starting this week, I will make it a point to eat somewhat healthier and have as much seafood as possible. It’s a win-win for me really. Not only do I get to eat healthy, but I get to eat some of my favorite foods, salmon being one of them. And I can’t get enough of it.

Thinking of my mom’s fish stew, I wanted to make something similar, but make it my own. I also wanted to use up some of the gorgeous tomatoes that are still in season. The simplicity of this dish goes well with a medley of roasted vegetables.

Serves 2

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2 tablespoons olive oil

3 large cloves of garlic roughly chopped

¼ teaspoon red pepper flakes

1 cup sliced cherry tomatoes

A sprig of thyme

1 cup water

2 salmon fillets (approximately 3 oz. each)

½ teaspoon salt

¼ teaspoon fresh ground black pepper

photo by Maria Kennedy


  1. In a skillet, heat the oil in medium heat and add the garlic and the red pepper flakes. Saute until the garlic is golden.
  2. Add the tomatoes, water, and whole sprig of thyme. Cover and simmer for at least 10 minutes.
  3. Remove the cover. Simmer for another 10 minutes.
  4. Add the fish, and season with salt and pepper.
  5. Cover and simmer for 10 minutes.

Once cooked, transfer the fish to a shallow bowl and spoon the broth and tomatoes over it. Enjoy!

photo by Maria Kennedy