Recipe

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
    Print

Ingredients

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

Method

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.

Notes

Not suitable to freeze or microwave.

More From Women's Weekly Food