Fish & Tomato Stew
I learnt this recipe from my aunty back in my school days. Since then, I've been making this countless times. It's good as a light meal when paired with bread or for a full meal, toss it up with pasta of choice.
The trick to making this delicious is to use good tomatoes. I usually buy the tomatoes that I like eating raw to cook this. Give this a try and let me know what you think of it.
Nothing could be easier than this fish stew. All the ingredients are mixed beforehand then added to a pan to stew. Cooking this does not take much time as by the time the fish is cooked, all other ingredients are done as well.
- 2 fillets of white fish (any white fish of choice - I usually use dory fillets)
- 4 tomatoes (medium-sized)
- 1 onion
- A few stalks of coriander or flat-leaf parsley
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 tablespoon apple cider vinegar (alternatively, can use lemon or lime juice)
- Prepare the ingredients
Cut tomatoes and onion into cubes.
Chop the coriander/parsley finely. Separate the stalk and leaves.
Slice the fish fillets into small pieces.
- Combine stew base
In a bowl, combine onion, tomatoes, coriander stalk, olive oil, apple cider vinegar, salt and black pepper. Mix well.
Have a taste. Add more salt and black pepper if needed.
- Add ingredients to pan
Add half of the stew base to a cold pan. Layer it with fish fillets and top with remaining half. Switch on heat to medium and cover the pan.
- Stew away
After 10 minutes, check whether the fish is cooked. If yes, turn off heat. If no, add another 2-3 minutes.
- Serve
Sprinkle with coriander leaves and serve. Enjoy!
Thank you for trying this recipe. Hope you enjoyed it as much as I did.