Fish Stew

This hearty fish stew combines firm white fish with earthy mushrooms and waxy potatoes in a deeply flavorful broth. The base is built with aromatic ginger, garlic, and spicy dried chilies, balanced by the tangy sweetness of tamarind. Asafoetida and mustard seeds add a traditional warmth, while grated coconut lends a subtle creaminess and richness to the finish. It&# 226;ÂÂs a comforting, warming dish that comes together quickly, making it perfect for weeknight dinners or cozy winter meals. Serve it hot with saffron rice or crusty bread to soak up the delicious sauce.

Cooking Method: Boiling, Sautéing, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 238.3

Description

This hearty fish stew combines firm white fish with earthy mushrooms and waxy potatoes in a deeply flavorful broth. The base is built with aromatic ginger, garlic, and spicy dried chilies, balanced by the tangy sweetness of tamarind. Asafoetida and mustard seeds add a traditional warmth, while grated coconut lends a subtle creaminess and richness to the finish. It&# 226;ÂÂs a comforting, warming dish that comes together quickly, making it perfect for weeknight dinners or cozy winter meals. Serve it hot with saffron rice or crusty bread to soak up the delicious sauce.

Ingredients

1 1/2 pound Monkfish (or see note) 1 teaspoon Asafoetida

Directions

1
Cut the fish into bite-sized chunks and toss gently with seasoned flour.
2
Soak the tamarind in warm water until soft, then mash and strain to extract the liquid.
3
Peel and slice the ginger and garlic cloves; break the dried chilies into smaller pieces.
4
Peel and dice the potatoes into uniform cubes.
5
Heat vegetable oil and sesame oil together in a large pot or Dutch oven over medium heat.
6
Add ginger, garlic, chilies, mustard seeds, and asafoetida; sautÃÂ© for 1 minute until fragrant.
7
Add the floured fish chunks to the pot; sautÃÂ© gently for 2 minutes until lightly coated.
8
Add mushrooms, tamarind liquid, and diced potatoes; pour in 2 1/2 pints of water.
9
Bring the stew to a boil, then reduce heat to low and simmer for 20 minutes until fish and potatoes are tender.
10
Taste and adjust seasoning with salt and freshly ground pepper as needed.
11
Stir in grated coconut to thicken the broth slightly.
12
Remove from heat and stir in chopped coriander leaves.
13
Serve hot with saffron rice.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 238.3kcal

% Daily Value *
Total Fat 6.8g11%
Saturated Fat 1.7g9%
Cholesterol 85.1mg29%
Sodium 93.6mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 39.2g79%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Substitution: Any dense white fish (such as cod, halibut, or shark steaks) can be used instead of monkfish.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to prevent the fish from breaking apart.

Tip: If the stew seems too thin after simmering, you can mash a few potatoes against the side of the pot to naturally thicken the broth.

Keywords: fish stew, monkfish, tamarind, asafoetida, simmered fish, potato stew, mushroom stew, coconut broth, ginger garlic, dried chilies, mustard seeds, coriander, comfort food, seafood soup, easy dinner, vegetable oil, sesame oil, white fish, spicy stew, one pot meal

Read it online: https://www.chefs-mate.com/recipe/fish-stew/