Fish Stew
Yield
6 servingsPrep
20 minCook
25 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
monkfish
(or see note) |
* |
| 1 | x |
flour, seasoned
|
* |
| 3 | tablespoons |
vegetable oil
|
|
| 1 | tablespoon |
sesame oil
|
|
| 1 | ounce |
ginger root
peeled & finely sliced |
|
| 5 | each |
garlic cloves
peeled, sliced |
|
| 2 | each |
hot chili peppers
dried, broken |
*
|
| 1 | tablespoon |
mustard seeds
|
|
| 1 | teaspoon |
asafetida
|
*
|
| 1 | teaspoon |
tamarind
soaked in water |
|
| 8 | ounces |
mushrooms
|
|
| 2 ½ | pints |
water
|
*
|
| 1 | pound |
potatoes
peeled and diced |
|
| 1 | x |
sea salt
|
*
|
| 1 | x |
black pepper
freshley ground |
*
|
| ¼ | ounce |
coconut
grated |
|
| 2 | tablespoons |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
monkfish
(or see note) |
* |
| 1 | x |
flour, seasoned
|
* |
| 45 | ml |
vegetable oil
|
|
| 15 | ml |
sesame oil
|
|
| 28.9 | ml/g |
ginger root
peeled & finely sliced |
|
| 5 | each |
garlic cloves
peeled, sliced |
|
| 2 | each |
hot chili peppers
dried, broken |
*
|
| 15 | ml |
mustard seeds
|
|
| 5 | ml |
asafetida
|
*
|
| 5 | ml |
tamarind
soaked in water |
|
| 231.2 | ml/g |
mushrooms
|
|
| 1.2 | l |
water
|
*
|
| 453.6 | g |
potatoes
peeled and diced |
|
| 1 | x |
sea salt
|
*
|
| 1 | x |
black pepper
freshley ground |
*
|
| 7.2 | ml/g |
coconut
grated |
|
| 3E+1 | ml |
cilantro
chopped |
|
Directions
*Note: Any dense white fish, or 4 large shark steaks may be substituted for monkfish.
Cut the fish into chunks and toss in the seasoned flour.
Heat the two oils together and throw in the ginger, garlic, chilies, mustard seeds and asafoetida.
Cook for a moment then add the fish, sauté for another moment, then add the mushrooms, tamarind and the 2½ pints of water with the pototoes.
Bring to the boil and simmer for 20 minutes.
Taste and season if necessary.
Add the coconut to thicken slightly, then throw in the coriander leaves.
Serve with saffron rice.
