Tomato and chilli fish stew
This Tomato and Chilli Fish Stew combines tender white fish with rich tomatoes, spicy chili peppers, and creamy coconut milk for a hearty, flavourful meal. It’s a simple one-pot dish that's perfect for a satisfying dinner.
Cook time 30 min
Prep time 15 min
Ingredients:
1 tbsp olive oil1 onion
1 red pepper
2 garlic cloves
2 red hot chili peppers
1 can canned tomatoes
1 cup chicken gravy
1/2 cup coconut milk
2 lb white fish
1 tbsp lime juice
Tomato and Chilli Fish Stew is a delectable dish that brings together the rich flavors of tomatoes, the heat of red chili peppers, and the subtle sweetness of coconut milk. This stew is perfect for a hearty meal, combining tender white fish with the aromatic complexity of garlic, onions, and red peppers. Whether you're a seasoned chef or a home cook looking to try something new, this recipe is sure to delight your taste buds and provide a satisfying dinner option.
Instructions:
- Finely chop the onion.
- Chop the red bell pepper into small pieces.
- Mince the garlic cloves.
- Mince the red hot chili peppers.
- Cut the white fish into bite-sized chunks.
- Heat 1 tbsp of olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Add the chopped red bell pepper and cook for another 3-4 minutes.
- Stir in the minced garlic and red hot chili peppers. Cook for an additional 1-2 minutes, until fragrant.
- Pour in the canned tomatoes and chicken gravy.
- Stir well to combine.
- Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
- Add 1/2 cup of coconut milk to the pot and stir to combine.
- Continue to simmer for another 5 minutes.
- Gently add the chunks of white fish into the stew.
- Stir gently to ensure the fish is well distributed in the sauce.
- Cover the pot and let it simmer for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
- Stir in 1 tbsp of lime juice.
- Season the stew with salt and pepper to taste.
- Ladle the Tomato and Chilli Fish Stew into bowls.
- Serve hot, optionally garnished with fresh cilantro or lime wedges.
Tomato and Chilli Fish Stew is a comforting and flavorful dish that is sure to become a favorite in your culinary repertoire. The combination of succulent white fish, vibrant vegetables, and spicy chili peppers creates a harmonious balance of taste and texture. By following this recipe and incorporating the provided tips, you'll ensure a delicious and satisfying meal for you and your loved ones to enjoy.
Tomato and chilli fish stew FAQ:
Gently add the chunks of white fish to the stew and simmer for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Common options include cod, halibut, or tilapia. Choose a firm white fish that holds up well in a stew.
Yes, you can use fresh tomatoes. Approximately 2-3 cups of chopped fresh tomatoes should be used to replace one can of canned tomatoes.
Store any leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.
You can substitute coconut milk with cream, dairy milk, or a plant-based milk like almond milk, but be aware that it may alter the flavor and creaminess of the stew.
Tips:
- Use fresh white fish, such as cod or halibut, to ensure the best texture and flavor in your stew.
- If you prefer a milder stew, you can reduce the number of chili peppers or remove the seeds before cooking.
- Sauté the onions, garlic, and red peppers until they are soft and fragrant. This step enhances their natural flavors and adds depth to the stew.
- Be sure to simmer the stew gently to allow the flavors to meld together without overcooking the fish.
- Serve the stew with a side of rice or crusty bread to soak up the delicious broth.
Nutrition per serving
8 ServingsCalories 220kcal
Protein 24g
Carbohydrates 7g
Fiber 2.06g
Sugar 3.98g
Fat 13g
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