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Fish Stew with Ginger and Tomatoes
Fish Stew with Ginger and Tomatoes
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Light and warming ginger and tomato fish stew with white fish of choice. Ready in 30 minutes.
Ingredients:
  • 4 small (15 ounces, 443 g) red potatoes
  • 2 tablespoons olive oil
  • 3 tablespoons finely grated fresh ginger
  • 1 clove garlic, crushed
  • 1 can (14 to 16 ounces, 400 to 453 g) diced tomatoes
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon black pepper, or more to taste
  • 1/4 teaspoon crushed red pepper
  • 3 cups (700 ml) chicken stock
  • 2 pounds (.90 kg) boneless firm-fleshed white fish, such as haddock, halibut, hake, flounder, pollock, whiting, or other local fish (it’s okay if the skin is still on)
  • 2 tablespoons chopped fresh parsley
Instructions:
  • Slice the unpeeled potatoes into 1/4-inch rounds and steam them in a covered vegetable steamer over boiling water for about 10 minutes until tender. Set aside.
  • Prepare the tomato sauce: In a Dutch oven or large pot over medium heat, warm the oil and sauté the ginger and garlic. Add in tomatoes with their juices, sugar, salt, black pepper, and red pepper. Cook for 3 minutes, then stir in the stock. Bring to a boil, reduce heat, and simmer for 10 minutes to develop flavors. Introduce the potatoes and bring to a boil again. Simmer for an additional 2 minutes.
  • Add the fish to the sauce by cutting the fillets into 3-inch pieces and pressing them down into the pan to completely submerge them. Cover and cook for 5 minutes until the fish is opaque and easily flakes with a knife.
  • Adjust seasonings to your preference by adding additional salt and black pepper. Garnish with fresh parsley before serving.

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