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.
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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.
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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.
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Cover the pan and cook for 5 minutes or until the fish is opaque and flakes easily with the tip of a knife.
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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
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