Fish Stew with Ginger & Tomatoes
Sounds wonderful. On my to cook list for sure.
Ingredients
- 3-4 potatoes, diced, peeled is up to you
- 2 tablespoons olive oil
- 3 tablespoons fresh ginger, finely grated
- 1 clove garlic, smashed and minced
- 1 can diced tomatoes, with juice
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 3 cups chicken stock, fresh or from powder
- 1 kilo whitefish fillets, cut into 1 inch sections
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the oil in a large pot, when hot, add the garlic and ginger and saute until fragrant, about 1 minute, then add the tomatoes plus juice, sugar, salt, black pepper, and red pepper. Cook and stir for about 3 minutes.
- Add the stock and potatoes, bring to a boil then reduce to a simmer. Cook for 10 minutes or until the potatoes are just fork tender.
- Stir in the fish, cover, and cook for 5 minutes or until the fish flakes with a fork. Taste and adjust salt and pepper to your liking.
- Sprinkle with parsley, serve.
Notes
Using Pangasius fillets, which are boneless and skinless, 1 kilo is about 128 Baht. For 4 servings, this is about 95 cents per serving.
This recipe for Fish Stew with Ginger and Tomatoes is from Simply Recipes.
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