So, the fish stew which we had over Christmas was made again last night and it has now been confirmed: it’s a delicious recipe … and deliciously simple to make.
What I like about the recipe is that you literally just throw everything in a large pot and in less than 15 minutes you have a flavourful, fish stew. What’s even better is that it has so little oil, and only olive oil at that!
I’m sure there are many things it could be served over … to date we’ve tried it on rice, couscous, and upma (indian style semolina). I think the next fish stew adventure will probably include crusty french bread … but then again, that would just make me want to have it with a new cheese and a nice glass of wine … 🙂
Mediterranean Fish stew – (When I didn’t have the ingredient I’ve put my substitutions in brackets)
- 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)