This is a perfect opportunity to use up left-over grilled fish from the previous day, or a great, warming dish to make from scratch. Using your own fish stock gives this dish the extra kick that will have everyone swooning over it!
Coconut Tomato Fish Stew
Author: Kirstin Nussgruber
Recipe type: Stew
Ingredients
- 1-2 onions, diced
- 2-3 garlic cloves, crushed
- I 28 oz BPA-free can organic crushed tomatoes
- 1 13.5 oz BPA-free can coconut milk
- 2 sweet potatoes/yams, diced into small cubes
- ¼ head cauliflower, shredded or cut finely
- 1 lb firm fish such as hake or monk fish, cut into chunks
- parsley or cilantro for garnish
- Spices
- 1-2 teaspoons sea salt (or more to taste),
- 1 teaspoon black pepper
- pinch cayenne pepper
- 1 teaspoon cumin
- 1 teaspoon turmeric
- ½ teaspoon cardamom
Instructions
- Sweat onion 3-4 minutes in a dollop coconut oil or organic ghee, add all spices except salt & pepper, add garlic and sweat 2 minutes more.
- Add sweet potatoes and cauliflower, coat with the onion spice mix and stir fry about 3 minutes, then add crushed tomatoes, and refill empty can with water about a third/a half way. Add to give mixture the consistency of a thick soup. In case it gets too thick during cooking, add some more water.
- Bring to boil, then simmer until sweet potatoes are almost tender, about 10 min max. Add salt and pepper and more spices to taste.
- Add fish chunks and simmer gently about 6-10 minutes longer.
- Garnish with chopped parsley or cilantro.
- Serve with short grain brown rice.
- If you have a pressure cooker, use less liquid. Flavors will be intensified. Once pressure is reached, cook for 15 min.
- If you have home-made veggie stock, add about a cup of that instead of refilling the tomato can. You will immediately obtain a much richer flavor.
- Keeps in fridge for 3 days.
Nutrition Information
Serving size: 4
