Tasty White Fish Stew

Tasty White Fish Stew oozing with rich tomato sauce and earthy flavors. A light meal that is quick and easy to whip and can be customized easily according to preference.

this For later use

The flavors in this stew/soup are amazing to the palette. Why do I say stew/soup? If you want to make this as a stew then prepare some rice, whole-wheat couscous, or whatever rocks your boat. If having it with soup enjoy it with some French Baguettes.

Enjoy!!!!

Ingredients

1. 60 ml – ¼ cup canola oil. (adjust with more or less)
2. 1 medium onion chopped
3. 15 g – 1 tablespoon minced garlic
4. 5 g – 1 teaspoon minced ginger
5. 1 teaspoon fresh thyme
6. ½ -1 tablespoon smoked paprika
7. 8 ounce (227grams) tomato sauce
8. 1 teaspoon curry powder
9. 1 teaspoon white pepper
10. 3-4 cups chicken broth or water
11. 1-2 teaspoon bouillon powder optional
12. 3 pounds (1.4kg) white fish cut up in steaks
13. 1 medium bell pepper sliced
14. 7-8 Thai basil Leaves (sub with any variety)
15. 2 tablespoons parsley chopped
16. salt to taste

Method for this Tasty White Fish Stew

• Wash the fish carefully, drain, and pat dry with paper towels or a clean towel.
• Heat the oil in a medium saucepan; add the onion, sauté for about a minute.
• Then add minced garlic, ginger, thyme, paprika, and curry powder.
• Sauté for about 2 minutes.
• Pour tomato sauce, white pepper, and bouillon powder.
• Stir for about a minute and let it simmer for about 10-15 minutes.
• Add about 3 cups of water season with salt according to preference and stir.
• Add fish steaks, bell pepper, and basil; one at a time.
• Simmer until the fish is flaky and cooked through about 10 minutes.
• Adjust the thickness of the soup with water, salt, and more spices.
• Sprinkle with parsley and serve warm.
• Serve over whole-wheat couscous or white rice.

Prepared, tried, and tested Beverley Gracie 

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