Fish Camp Stew

Freshwater fish from small waters created this delicious stream cuisine. Substitute cooked crawfish or freshwater prawns for the shrimp; cooked potatoes for pasta.

Ingredients:

• 1½ tablespoons coconut oil
• 1 trimmed leek, sliced thin
• 2 large cloves garlic, diced
• 1 each carrot and celery rib, diced
• 2 medium radishes diced, plus garnish
• 1 (14.5-oz) can fire-roasted tomatoes
• 1¼ cups fish stock
• ½ teaspoon dried oregano
• ½ teaspoon chipotle seasoning or cumin
• 1 bunch fresh dill
• 1 lb. freshwater fish (i.e. trout, tilapia)
  cut into 1-inch dice
• 6-8 ounces cheese tortellini, cooked
• ½ pound garlic-cooked shrimp
• 2 lemons; 1 whole; 1 sliced

Directions

1. In a small Dutch oven with Teflon™ nonstick coating, heat oil on medium.
2. Cook leeks until they're limp; add garlic and cook a few minutes longer.
3. Add veggies; cook 2 minutes; add tomatoes with juice and cook 4 minutes longer.
4. Pour in stock.
5. Add oregano, chipotle, sprig of dill; cook 8 minutes.
6. Drop in fish. Cook 5 minutes until fish are opaque; discard dill.
7. Mix in tortellini.
8. Ladle stew into bowls; add a squirt of lemon.
9. Place a few shrimp on top; garnish with sliced radish, lemon, and dill sprigs.