Fish stew spiced with ginger and tomatoes is a flavorful, hearty dish that's perfect for cold weather. This recipe uses firm white fish, fresh ginger, and a colorful array of vegetables. The ginger adds a warming note that works wonderfully with the tangy tomatoes, while the fish provides a rich source of lean protein.
Most of the ingredients in this recipe are likely to be found in your pantry or refrigerator. However, fresh ginger might need a special visit to the supermarket. It's a root-like stem with a rough skin, which needs to be peeled off before use. The flesh is yellow and can be grated or chopped for use. Also, ensure you get the firm fleshed white fish, which holds up well in stews and doesn't disintegrate while cooking.
Ingredients for Fish Stew with Ginger and Tomatoes
Red potatoes: These are small and round, with a thin red skin and white flesh. They hold their shape well after cooking, making them perfect for stews.
Olive oil: Used for sautéing, it adds a mild flavor and helps in browning the ginger and tomatoes.
Fresh ginger: Fresh ginger root has a sharp, pungent flavor that's more pronounced than dried ginger.
Garlic: Adds a robust, savory flavor to the stew.
Tomatoes: Canned tomatoes are convenient and they have a sweet-tart flavor that pairs well with the spicy ginger.
Chicken stock: It adds depth of flavor to the stew. You can also use vegetable stock or water.
White fish: Choose a firm white fish like cod, halibut or snapper. They have a mild flavor that doesn't overpower the other ingredients.
Fresh parsley: Adds a pop of color and a touch of fresh flavor.
One reader, Brendan Guest says:
This fish stew with ginger and tomatoes recipe is a game-changer! The flavors are so vibrant and comforting. The ginger adds a lovely kick, and the tomatoes bring a beautiful acidity. It's a perfect dish for a cozy night in. I highly recommend trying it out!
Techniques Required for Making Fish Stew with Ginger and Tomatoes
How to prepare the potatoes: Slice the potatoes into 1/4-inch rounds without peeling and steam them over boiling water in a vegetable steamer, tightly covered, for 10 minutes, or until tender. Set aside.
How to make the tomato sauce: In a Dutch oven or other large pot over medium heat, heat the oil and add the ginger, garlic, tomatoes and their liquid, sugar, salt, black pepper, and red pepper. Cook, stirring, for 3 minutes. Add the stock, bring to a boil, lower the heat, and simmer for 10 minutes, or until the flavors mellow.
How to add the fish: Cut the fillets into 3-inch pieces and add them to the sauce. Press them down into the pan to submerge them in the liquid. Cover the pan and cook for 5 minutes, or until the fish is opaque and flakes easily with the tip of a knife.
How to serve: Taste for seasoning and add more salt and black pepper, if desired. Sprinkle with parsley before serving.
How To Make Fish Stew with Ginger and Tomatoes
A fish stew recipe that’s perfect for chilly days. The flavor of the fish really sings and is perfectly balanced by the ginger and tomatoes.
Serves:
Ingredients
- 4red potatoes,small
- 2tbspolive oil
- 3tbspfresh ginger,finely grated
- 1garlic clove,crushed
- 1cantomatoes,diced
- ½tspsugar
- ½tspsalt,or more to taste
- ¼tspblack pepper,or more to taste
- ¼tspred pepper,crushed
- 3cupschicken stock
- 2lbsfirm fleshed white fish,boneless, such as haddock, halibut, hake, flounder, pollock, whiting, or other local fish, it’s okay if the skin is still on
- 2tbspfresh parsley,chopped
Instructions
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Without peeling, slice the potatoes into ¼-inch rounds. Steam them over boiling water in a vegetable steamer, tightly covered for 10 minutes or until tender. Set aside.
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Meanwhile, In a Dutch oven or other large pot over medium heat, heat the oil and add the ginger, garlic, tomatoes, and their liquid, sugar, salt, black pepper, and red pepper.
-
Cook, stirring for 3 minutes. Add the stock, bring to a boil, lower the heat, and simmer for 10 minutes or until the flavors mellow. Add the potatoes and return the sauce to a boil. Simmer 2 minutes.
-
Cut the fillets into 3-inch pieces. Add them to the sauce and press them down into the pan to submerge them in the liquid.
-
Cover the pan and cook for 5 minutes or until the fish is opaque and flakes easily with the tip of a knife.
-
Taste for seasoning and add more salt and black pepper, if you like. Sprinkle with parsley before serving.
Nutrition
- Calories: 350.87kcal
- Fat: 8.83g
- Saturated Fat: 1.96g
- Monounsaturated Fat: 4.76g
- Polyunsaturated Fat: 1.40g
- Carbohydrates: 32.09g
- Fiber: 3.29g
- Sugar: 4.92g
- Protein: 36.76g
- Cholesterol: 79.20mg
- Sodium: 497.17mg
- Calcium: 45.34mg
- Potassium: 1386.39mg
- Iron: 2.55mg
- Vitamin A: 10.67µg
- Vitamin C: 18.90mg
Technique Tip for Enhancing the Flavors in Fish Stew
When preparing the fish for the stew, it's important to cut the fillets into even pieces. This ensures that the fish cooks uniformly, preventing some pieces from being overcooked while others are undercooked. Additionally, when adding the fish to the stew, make sure to submerge them completely in the liquid. This allows the fish to poach evenly in the flavorful broth, resulting in a tender and juicy texture.
Time-Saving Tips for Making This Fish Stew Recipe
Prep ahead: Chop vegetables and measure out ingredients in advance to streamline the cooking process.
One-pot wonders: Opt for recipes that allow you to cook everything in a single pot or pan to minimize cleanup.
Use kitchen tools: Utilize kitchen gadgets like food processors and mandolines to speed up prep work.
Batch cooking: Make larger quantities of the recipe and freeze the extra portions for future quick meals.
Follow the recipe: Read through the entire recipe before starting to ensure you have all the ingredients and understand the steps.
Organized workspace: Keep your kitchen organized and clean as you cook to avoid wasting time searching for utensils and ingredients.
Pre-cut ingredients: Purchase pre-cut vegetables or pre-trimmed meats to save time on prep work.
Substitute Ingredients For Fish Stew with Ginger and Tomatoes Recipe
red potatoes - Substitute with Yukon Gold potatoes: Yukon Gold potatoes have a similar waxy texture and buttery flavor, making them a suitable substitute for red potatoes in this stew.
olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, making it a good substitute for olive oil in this recipe.
fresh ginger - Substitute with ground ginger: Ground ginger can be used as a substitute for fresh ginger in this recipe, with a slightly different flavor profile.
garlic - Substitute with shallots: Shallots can provide a similar aromatic flavor to garlic in the stew.
tomatoes - Substitute with canned crushed tomatoes: Canned crushed tomatoes can be used as a substitute for fresh tomatoes, providing a rich and concentrated flavor to the stew.
sugar - Substitute with honey: Honey can add a touch of sweetness to the stew, similar to sugar.
salt - Substitute with sea salt: Sea salt can be used as a substitute for regular salt, providing a slightly different flavor profile.
black pepper - Substitute with white pepper: White pepper can be used as a substitute for black pepper, providing a milder flavor.
red pepper - Substitute with paprika: Paprika can provide a similar level of heat and color to the stew.
chicken stock - Substitute with vegetable stock: Vegetable stock can be used as a substitute for chicken stock, providing a flavorful base for the stew.
firm fleshed white fish - Substitute with halibut: Halibut can be used as a substitute for firm fleshed white fish, providing a similar texture and flavor profile.
fresh parsley - Substitute with cilantro: Cilantro can be used as a substitute for parsley, providing a fresh and aromatic flavor to the stew.
Best Way to Present This Ginger and Tomato Fish Stew
Elevate the plating: When presenting the fish stew, consider using a wide-rimmed bowl to showcase the vibrant colors and textures of the dish. The bowl should be clean and free of any spills or smudges, ensuring a professional and polished presentation.
Garnish with fresh herbs: Sprinkle a few freshly chopped parsley leaves over the fish stew just before serving. The vibrant green color of the parsley will add a pop of freshness and elevate the visual appeal of the dish.
Ensure even distribution of fish and potatoes: When plating, take care to ensure that each serving contains an equal amount of fish and potatoes. This attention to detail demonstrates precision and care in the presentation of the dish.
Use complementary tableware: Select elegant, high-quality tableware that complements the colors of the fish stew. Consider using white or neutral-toned plates to allow the vibrant hues of the stew to take center stage.
Incorporate negative space: Embrace the concept of negative space on the plate to create a visually striking presentation. Avoid overcrowding the plate, allowing the fish stew to be the focal point while maintaining an elegant and sophisticated aesthetic.
Consider the vessel: Choose a vessel that not only complements the dish but also adds an element of sophistication. A carefully selected serving vessel can enhance the overall presentation and elevate the dining experience for the esteemed culinary professionals.
Essential Tools for Making Fish Stew with Ginger and Tomatoes
- Cutting board: Used for cutting and preparing ingredients.
- Chef's knife: Essential for chopping, slicing, and dicing ingredients.
- Dutch oven: Ideal for cooking the stew and simmering the ingredients.
- Vegetable steamer: Used for steaming the potatoes.
- Saucepan: For heating the oil and preparing the tomato sauce.
- Tongs: Useful for handling the fish while cooking.
- Measuring spoons: For accurately measuring the spices and seasonings.
- Ladle: Used for serving the stew.
- Kitchen timer: Helpful for timing the cooking process.
- Serving bowls: For serving the fish stew.
How To Store and Freeze Leftover Fish Stew with Ginger and Tomatoes
- To store leftover fish stew, allow it to cool completely to room temperature before transferring it to an airtight container. Refrigerate the stew for up to 3-4 days.
- When reheating the refrigerated stew, ensure that it is heated thoroughly until it reaches an internal temperature of 165°F (74°C) to ensure food safety.
- If you want to freeze the fish stew, let it cool completely before transferring it to a freezer-safe container or resealable plastic bag. Remove as much air as possible to prevent freezer burn.
- Label the container or bag with the date and contents for easy identification.
- Freeze the stew for up to 2-3 months for optimal quality and flavor.
- To thaw the frozen fish stew, transfer it from the freezer to the refrigerator and let it thaw overnight. Alternatively, you can thaw it in the microwave using the defrost setting.
- Reheat the thawed stew in a saucepan over medium heat, stirring occasionally, until it is heated through and reaches an internal temperature of 165°F (74°C). Avoid boiling the stew, as this may cause the fish to become tough and overcooked.
- If the reheated stew appears too thick, you can add a little chicken stock or water to adjust the consistency.
- For best results, consume the reheated fish stew immediately and avoid refreezing it to maintain its texture and quality.
How To Reheat Leftover Fish Stew
- Reheat the fish stew in a saucepan over medium-low heat, stirring occasionally, until it reaches a simmer and the fish is heated through. This gentle reheating method helps prevent the fish from overcooking and becoming tough.
- If the stew seems too thick, add a splash of chicken stock or water to thin it out and help distribute the heat evenly.
- Alternatively, you can reheat individual portions of the stew in the microwave. Place the desired amount in a microwave-safe bowl, cover it with a damp paper towel, and heat in 30-second intervals, stirring between each interval, until the stew is heated through.
- To maintain the texture of the potatoes, remove them from the stew before reheating and add them back in once the stew is hot. This prevents them from becoming mushy during the reheating process.
- If you have any leftover parsley, chop a fresh handful and sprinkle it over the reheated stew for a burst of flavor and freshness.
- For a crispy element, serve the reheated stew with a side of crusty bread or garlic croutons.
- If you want to add some variety to your leftovers, try serving the reheated stew over a bed of rice, quinoa, or couscous for a heartier meal.
Random Fact About Fish Stew with Ginger and Tomatoes
The fish stew with ginger and tomatoes is a rich source of omega-3 fatty acids, which are beneficial for heart health. Fish such as cod, haddock, or halibut, commonly used in this stew, are excellent sources of these essential fatty acids. Omega-3s can help reduce the risk of heart disease and stroke, and they also have anti-inflammatory properties. Including this dish in your diet can contribute to overall heart health and well-being.
Is Making Fish Stew at Home Economical?
This fish stew with ginger and tomatoes recipe is quite cost-effective for a household. The key ingredients, such as fish, potatoes, and tomatoes, are generally affordable and widely available. The recipe's simplicity and use of basic pantry staples make it a budget-friendly option. The estimated cost for a household of 4 people is approximately $20, making it an economical choice for a satisfying and nutritious meal. Overall Verdict: 8.
Is This Fish Stew Recipe Healthy or Unhealthy?
The fish stew with ginger and tomatoes recipe is a relatively healthy dish, offering a balance of protein, vegetables, and complex carbohydrates. The use of lean, firm-fleshed white fish provides a good source of protein and omega-3 fatty acids, which are essential for heart and brain health. The inclusion of potatoes adds complex carbohydrates and fiber to the dish, while the tomatoes and parsley contribute vitamins and antioxidants. The ginger and garlic not only add flavor but also have anti-inflammatory and immune-boosting properties. However, the recipe does contain some added sugar and salt, which could be reduced or omitted to make the dish even healthier.
To further enhance the nutritional value of this fish stew, consider the following suggestions:
- Increase the variety of vegetables by adding carrots, celery, or bell peppers to boost the fiber and vitamin content
- Replace the chicken stock with a low-sodium vegetable or fish stock to reduce the overall sodium content
- Use a combination of fresh and canned tomatoes to increase the depth of flavor while reducing the amount of added salt and sugar
- Experiment with different herbs and spices, such as thyme, bay leaves, or smoked paprika, to add complexity without relying on salt
- Serve the stew with a side of leafy greens, such as spinach or kale, to increase the nutrient density of the meal
Editor's Thoughts on This Ginger and Tomato Fish Stew
The fish stew with ginger and tomatoes recipe is a delightful combination of flavors and textures. The use of fresh ginger adds a zesty kick, while the tomatoes provide a rich and savory base. The addition of potatoes adds a comforting element to the dish, and the firm white fish brings a light and delicate protein to the stew. The balance of spices and herbs creates a harmonious blend of aromas and tastes. Overall, this recipe offers a satisfying and nourishing meal that is sure to impress with its depth of flavor and heartiness.
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Why trust this Fish Stew with Ginger and Tomatoes Recipe:
This recipe offers a delightful combination of flavors and textures, using fresh and wholesome ingredients. The fish is the star of the dish, providing a rich source of protein and essential nutrients. The addition of ginger adds a warm and aromatic element, while the tomatoes bring a burst of tangy sweetness. The use of fresh parsley provides a vibrant finish, enhancing both the visual appeal and the overall taste. With the careful balance of seasonings and the incorporation of chicken stock, this stew promises to be a comforting and satisfying meal for any occasion.
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