The idea of a fish curry or a fish stew used make me feel repulsed, however in one particular lean period I was using up whatever we had in the fridge, freezer and cupboards to come up with a meal. This fish stew recipe is my refined version of that and I’m pleased to share it with you.
The ingredients list is not very long and made up almost exclusively of store cupboard essentials apart from the frozen fish. On the subject of frozen fish – this is a personal choice, we feel frozen is more cost effective for us but feel free to use fresh fish if you please.
I like to serve this with my sweet potato mash (see my other recipes) for a tasty and filling meal.
What you will need:
- 1tbsp Coconut oil
- 2 Large leeks, chopped into 0.5cm slices
- 3 Star anise
- 2tbsp Garam masala
- 1tbsp Paprika
- 2 Vegetable stock cubes
- 2 Tins chopped tomatoes (+ 1 tin of cold water)
- 650g Frozen cod (or other white fish)
- Ground black pepper
Here’s how you make it:
- Heat the coconut oil and star anise in a large, non-stick saucepan over a medium to high heat for a couple of minutes
- Add the chopped leeks and turn the heat down to a medium setting and cook until they have softened
- Add the garam masala, paprika and stock cubes then stir well
- Add the chopped tomatoes and water, stir well and bring to the boil
- Add the fish and submerge in the sauce
- Put a lid on the pan, and simmer for 30 minutes
- Add the black pepper to taste
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