Fish is a great lean protein for a healthy survivorship. This quick fish stew is a favorite at our classes. It’s easy to make and delicious to eat! Fish is so very good... for us and this stew is great for beginners because it is pretty much foolproof. The stew base can be frozen, too — check out the Chef Tips. You can even cook the potatoes and carrots ahead of time to add to the stew along with the fish — just make sure they are al dente, which means that they still have some bite. Click here for the video!
Rub the fish with salt and pepper to taste and half the powdered cumin. Set aside in the fridge while you prepare the stew base.
Heat the olive oil in a large pot over medium-high heat. Saute the garlic until it starts to color. Add the onion and saute until it softens and takes on a golden color, about 5 minutes. Add the rest of the cumin, mix with the onions and fry for a minute — do not let it burn!
Add a little stock to deglaze the pan. Add the tomatoes and cook them down until they start to take on an orangey color. Add the carrots and potatoes and enough stock to just cover them. Mix and cover the pan. Cook over low heat until the vegetables are just tender.
Add the fish, cover, and cook until it starts to turn opaque. Then add the peas and cook until the fish is done, about 2 minutes. Add the cilantro. Leave to sit, covered, for 5 minutes before you serve it. Add salt to taste. Serve the fish with the vegetables, some extra chopped cilantro, and a wedge of lime.
This dish is great for single servings. Make the recipe up to the end of step 3 and freeze in portions. Defrost and heat through until it’s bubbling, then add a piece of spiced fish. Yum!
Stock cubes, canned stock, and canned broth contain a lot of salt, even when sold as low sodium. When using them, always taste for salt before adding any extra.