Name: Spiced fish stew
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 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

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.

Serves 4

Prep

10M

Cook

40M

Total

50M

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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