Mediterranean Fish stew – (When I didn’t have the ingredient I’ve put my substitutions in brackets)
- Fish Stew served on Upma
- 1 package (680 g) pollock fillets (or whatever flaky white fish you have)
- 3/4 cup (150 mL) Tomato Puree (I used chopped tomatoes from a can)
- 1/3 cup (75 mL) Fish stock (I used a little water with vietnamese fish sauce)
- 1 small onion, chopped
- 2 tbsp (30 mL) Chopped fresh cilantro
- 2 tbsp (30 mL) Chopped fresh parsley
- 4 to 5 Garlic cloves
- to taste chopped fresh chili pepper (used about 1/4 tsp)
- 2 tsp chopped fresh ginger
- 1 tsp curry powder (I used 1/2 tsp Ras El Hanout)
- 1/4 tsp ground cumin
- 1/4 tsp ground turmeric
- 1/4 tsp ground cardamom (didn’t have it)
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil (I may omit this next time, or use only 1/2)
Place all ingredients except fish in a large skillet. Bring to a boil for 2 minutes and then turn heat down to a gentle simmer. Add the fish to the warm sauce and let simmer for 7 to 9 minutes or until fish flakes easily with a fork. Season sauce with salt and pepper to taste. Serve hot with warm flat bread, rice, couscous or grains of your choice. Serves 4.
sucrésalédeluxe 