Spicy fish stew

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7 ratings

Recipe by Good Food

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1. Heat oil in a saucepan. Tip in the garlic, cumin and paprika and cook for 1 min. Add 100ml water and the tomatoes. Bring to the boil, then turn down the heat. Add the pepper, simmer for 5 mins. Add the fish, simmer for 5 mins. Serve with coriander and a wedge of lemon.

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Concerned about over-fishing? Organically farmed cod is a sustainable option. You'll find it in supermarkets under the 'No catch' label.

Per serving

143 kcalories, protein 2g, carbohydrate 5g, fat 4 g, saturated fat 1g, fibre 1g, salt 0.28 g

Latest comments and suggestions

• Suzanne

  07 November 2007

  Suzanne rated and commented on this recipe

  

  As I like my food with a kick, I added one chopped, deseeded red chilli to this stew, frying it quickly with the garlic. I also threw in some cooked prawns at the end just to warm through, which added a lovely extra texture. Served simply with good crusty baguette and a glass of wine, it was a great meal to whip up after work on a cold night - but also something I'd happily serve guests.

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• Shirley

  07 November 2007

  Shirley rated and commented on this recipe

  

  Very tasty and if you use frozen fish, cheap also. I recommended to my son who is a student, and can't afford to buy fresh fish!

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• yummy food

  12 January 2008

  yummy food commented on this recipe

  I made it with the chicken and new potatoes and it was a hit with everyone. A nice hearty recipe for the winter as well.

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• Laure

  29 January 2008

  Laure commented on this recipe

  I used Tilapia fish (discovered that in my local store, extremely tender) and added chili flakes. So quick and easy to do! Served that with broccoli but not convinced about it!!

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• lucy

  26 February 2008

  lucy rated and commented on this recipe

  

  Delicious! Add some potatoes to make it a bit more filling.

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• Emma

  20 May 2008

  Emma rated and commented on this recipe

  

  Me and My partner really enjoyed this. We ate the stew with sliced bread. Next time I will add a few chilli's so that the dish is spicy but still a lovely taste.

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• francoise

  27 July 2008

  francoise commented on this recipe

  I used chunks of frozen pollack which is a cheap, plentiful and sustainable alternative to cod (and which tastes just as good!)

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• emzcookie23

  16 August 2008

  emzcookie23 rated and commented on this recipe

  

  a really yummy fish stew, healthy and low fat!! Amybe next time I would add a few more vegetables and a little more fish too, just to give it a bit more substance. Perfect with crusty, warm baguette straight from the oven.

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• Katja

  30 October 2008

  Katja rated this recipe

  

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• bigglesmith

  25 November 2008

  bigglesmith rated and commented on this recipe

  

  I often make chicken stew, so this was lovely for something different. I also added potatoes to make it more filling. I recommend placing the whole fish fillet into the stew, rather than chopping it up. That way, as it cooks it will flake and break apart rather crumble.

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Ingredients

• 1 tbsp olive oil
• 2 garlic cloves , crushed
• 1 tsp ground cumin
• ½ tsp paprika
• 200g can chopped tomatoes
• 1 red pepper , deseeded, cut into chunks
• 450g white fish fillets, cut into chunks
• handful coriander , roughly chopped
• 1 lemon , cut into wedges

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 5 mins

Cook 15 mins

Low-fat, Super healthy, Dairy-free

Ingredients

• 1 tbsp olive oil
• 2 garlic cloves , crushed
• 1 tsp ground cumin
• ½ tsp paprika
• 200g can chopped tomatoes
• 1 red pepper , deseeded, cut into chunks
• 450g white fish fillets, cut into chunks
• handful coriander , roughly chopped
• 1 lemon , cut into wedges

Per serving

143 kcalories, protein 2g, carbohydrate 5g, fat 4 g, saturated fat 1g, fibre 1g, salt 0.28 g

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