An Asian-inspired fish stew, that coincidentally used all of the ingredients that I needed to use up. It has a nice warmth from the spices and fills you up very well. I usually don’t like using frozen fish, because it is always very wet to cook, which makes it impossible to give it a nice crust, and often very dry to eat. But for this dish it’s fine, some extra wetness in the sauce is not a problem and the sauce keeps the flesh moist. Which is nice, because frozen fish is a lot cheaper than fresh fish. Do make sure you use MSC or ASC certified fish.
Fish Stew (serves 2)
Adapted from “A Simple Table – Michelle Cranston”
1 tbsp coconut oil
1/2 tbsp cumin
1/2 tbsp turmeric
3 garlic cloves, crushed finely
1 small red chilli, seeds removed, chopped finely (or use some sambal instead)
1 leek, washed and thinly sliced, mostly the whites
400 g can tomatoes
500 ml bouillon (from a cube is fine, I used vegetable, but you could use chicken, fish would make it very fishy)
1 tbsp light brown sugar
1 green paprika, diced
50 g brown rice
salt and pepper
400 g white fish, in large chunks
Optional: coriander, lime and/or coconut milk to finish
Heat the coconut oil in a pan. Add the cumin, turmeric, cloves, chilli and leek, and sauté until soft and fragrant.
Add the tomatoes, bouillon, sugar, paprika and brown rice. Cook until the rice is almost cooked, this will take about 30-40 minutes.
Add the fish and cook for another 10 minutes, or until the fish is cooked. Serve with the coriander, lime and/or coconut milk if using.