While fish stew might not necessarily conjure up childhood memories of your bubbe in the kitchen (or maybe it does), it is a simple and flavorful way of putting dinner on the table. The rich stock and wild-caught fish in this zesty dish come together beautifully!
Prep Time: 10 minutes Cook Time: 40 minutes Makes: 4 servings
1 tablespoon (15 ml) avocado or olive oil
1 large onion, diced
5 plum tomatoes, seeded and diced
1 tablespoon (15 g) tomato paste
3 cloves garlic, minced
8 ounces (240 ml) Chicken Broth (here or here)
1½ pounds (680 g) white fish (like cod), cut into chunks
½ teaspoon paprika
¼ teaspoon black pepper
1 teaspoon cumin
Pinch turmeric
½ teaspoon ground ginger
Sea salt to taste
Fresh cilantro leaves and toasted almond slivers for garnishing, optional
Heat a large skillet over medium heat. Add the oil. Once shimmering, add the onion and sauté until golden brown and softened, about 8–10 minutes. Add in the tomatoes, tomato paste, garlic and chicken broth and bring to a simmer.
Once simmering, add the fish and remaining seasonings. Stir gently to combine. Cover the simmering mixture, turn the heat to low and cook for 10 minutes until the fish is cooked through.
Remove the lid for the last 5 minutes so that excess liquid can evaporate and a stew-like texture is achieved. Serve hot, garnished with fresh cilantro leaves and toasted almond slivers, if desired.
Bubbe’s tip: Don’t skimp on the garnishes!! The cilantro and toasted almonds provide texture, color and flavor!