Fish Stew with Ginger and Tomatoes
Ingredients
- 443 g) red potatoes
- 2 tablespoons olive oil
- 3 tablespoons fresh ginger
- 1 clove garlic
- 1 (14- to 16-ounce, 400- to 453-g) can diced tomatoes
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 700 ml chicken stock
- 2 pounds white fish
- 2 tablespoons fresh parsley
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Instructions
- Without peeling, slice the potatoes into 1/4-inch rounds. Steam them over boiling water in a vegetable steamer, tightly covered, for 10 minutes, or until tender. Set aside.
- Meanwhile, In a Dutch oven or other large pot over medium heat, heat the oil and add the ginger, garlic, tomatoes and their liquid, sugar, salt, black pepper, and red pepper. Cook, stirring, for 3 minutes. Add the stock, bring to a boil, lower the heat, and simmer for 10 minutes, or until the flavors mellow.,Add the potatoes and return the sauce to a boil. Simmer 2 minutes.
- Cut the fillets into 3-inch pieces. Add them to the sauce and press them down into the pan to submerge them in the liquid. Cover the pan and cook for 5 minutes, or until the fish is opaque and flakes easily with the tip of a knife.
- Taste for seasoning and add more salt and black pepper, if you like. Sprinkle with parsley before serving.
Source
Original recipe: View Original