Name: Fish Stew with Ginger and Tomatoes Recipe
Prep time: 10 min
Cook time: 20 min
Yield: 6
Ingredients: 4 small red potatoes; 2 tbsp olive oil; 3 tbsp fresh ginger; 1 clove garlic; 1 can tomatoes; ½ tsp sugar; ½ tsp salt; ¼ tsp black pepper; ¼ tsp red pepper; 3 cups chicken stock; 2 lbs firm fleshed white fish; 2 tbsp Fresh Parsley

Fish Stew with Ginger and Tomatoes Recipe

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.

Preparation: 10 minutes

Cooking: 20 minutes

Total: 30 minutes

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

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.
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.