Spiced fish stew

Packed with veggies, this spiced fish stew is full of the good stuff! Just add your preferred white fish fillets for a healthy meal that's perfect for any night of the week.

  • 10 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print


Spiced fish stew
  • 1 bunch fresh coriander
  • 2 tablespoon extra virgin olive oil
  • 2 medium (300g) brown onions, chopped
  • 1 tablespoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground white pepper
  • 1 clove garlic, crushed
  • 1 fresh long red chilli, sliced thinly
  • 400 gram canned chopped tomatoes
  • 1 tablespoon brown sugar
  • 2 medium (400g) red capsicums, cut into 2cm pieces
  • 4 medium (800g) dutch cream or waxy potatoes, cut into 2cm pieces
  • 2 cup (500ml) fish stock
  • 800 gram firm white fish fillets, cut into 3cm pieces
  • 100 gram green beans, trimmed, cut into 2cm lengths
  • indian lime pickle, to serve


Spiced fish stew
  • 1
    Wash coriander well; drain. Finely chop roots and stems. Reserve leaves to serve.
  • 2
    Heat oil in a large heavy-based saucepan over medium heat; cook onion, stirring, for 8 minutes or until soft. Add coriander root and stem, spices and garlic; cook, stirring, for 1 minute or until fragrant.
  • 3
    Add chilli, undrained tomatoes, sugar, capsicum, potato and stock to pan. Bring to the boil; reduce heat and simmer, covered, for 25 minutes or until potato is tender. Add fish and beans; simmer, covered, for 3 minutes or until fish is cooked and beans are just tender. Season to taste with sea salt and extra white pepper.
  • 4
    Scatter some of the reserved coriander leaves on the stew and serve with lime pickle. Reserve remaining coriander for another use.


Not suitable to freeze or microwave.

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