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Tomato and chilli fish stew
Tomato and chilli fish stew
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Spicy tomato fish stew: a cozy starter for your dinner party.
Ingredients:
  • 1 large red onion, halved, cut into wedges
  • 1 large red capsicum, thickly sliced
  • 3 garlic cloves, thinly sliced
  • 2 long red chillies, sliced
  • 400g can diced tomatoes
  • 255.00 gm chicken style liquid stock
  • 126.25 gm coconut milk
  • 1kg firm white fish fillets, skinless, boneless , cut into 8 large pieces
  • 21.00 gm lime juice
  • 62.50 ml roughly chopped fresh coriander leaves, plus extra sprigs to serve
  • Lime wedges, to serve
Instructions:
  • In a large, deep frying pan, heat oil over medium-high heat. Add onion and capsicum, cooking and stirring for 8 minutes until onion is softened. Stir in garlic and chili for 1 minute. Add tomatoes and stock, then reduce heat to low and simmer for 10 minutes.
  • Pour in velvety coconut milk, gently swirl to blend. Sprinkle with a pinch of salt and a dash of pepper for a burst of flavors. Place the fish carefully in the pan. Let it reach a gentle simmer. Cover and allow to cook for 8 to 10 minutes until the fish is perfectly done.
  • Drizzle the stew with zesty lime juice, sprinkle with fragrant coriander, and top generously with extra coriander sprigs. Serve alongside fresh lime wedges for an extra burst of citrus flavor.

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