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Tasty White Fish Stew

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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.

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.



  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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