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 complimenting the white fish. Packed with healthy fats, this 10-minute meal is sure to keep you satiated.
Ingredients
- 1 tsp butter
- 1/1/2 lbs garlic clove, minced
- 10 oz fresh green beans, trimmed salt and ground black pepper to taste
- 1 cup heavy whipping cream
- 2 tbsp olive tapenade or green pesto
- 2 tsp white vinegar 5% (optional)
Instructions
- Heat up a frying pan with butter on 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.
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