Fish stew

Name: Fish stew
Yield: Serves 4
Ingredients: 800 g (1 lb 12 oz) firm, white-fleshed fish, cut into chunks; 2 large ripe tomatoes, cut into 1 cm (½ inch) cubes; 1 lime, quartered; 1 handful coriander (cilantro) sprigs; ½ teaspoon ground white pepper; 1 tablespoon ground cumin; 1 leek, white part only, rinsed and finely chopped; 800 g (1 lb 12 oz) tinned diced tomatoes; 160 ml (5¼ fl oz) coconut cream; 1 green capsicum (pepper), cut into 1 cm (½ inch) cubes; 1 garlic clove, crushed; 100 g (3½ oz/½ cup) jasmine rice; 2 tablespoons olive oil; 2 tablespoons light brown sugar; 1 tablespoon ground turmeric; 1 large red chilli, seeded and finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Simple Table

By Michele Cranston

Published 2016

About

For this spicy fish stew I’ve chosen to serve the coconut cream on the side rather than cooking it into the dish, as I find the coconut cream can diffuse the flavours a little. I love the richness of this stew, and the peppery flavours work so beautifully with the fish. So, spoon the coconut cream over the stew after you’ve served it and enjoy both tropical and earthy flavours in the one mouthful

Ingredients

Fish course
Pescatarian
Gluten-free
Spicy

Ingredients

Method