CURRY FISH STEW
Steps:
- Heat oil in a medium saucepan over medium heat. Stir in onion, green onions, red chile pepper, and pimentos. Cook and stir until onions are tender, about 5 minutes. Mix in curry powder, and continue to cook and stir 2 to 5 minutes.
- Blend cream into the onion mixture, and simmer until thickened. Mix in cod, cooking 3 to 5 minutes, until easily flaked with a fork. Season with garlic powder, salt, and pepper.
Nutrition Facts : Calories 668.8 calories, Carbohydrate 15.9 g, Cholesterol 206.4 mg, Fat 52.9 g, Fiber 3.9 g, Protein 35.1 g, SaturatedFat 25.7 g, Sodium 143.9 mg, Sugar 4.4 g
SPICY CURRIED FISH STEW
Steps:
- 1) Dice Onions. click link to see short video for best method http://www.youtube.com/watch?v=TwGBt3V0yvc 2) Finely mince garlic cloves, use a garlic crusher, grater, or knife. Please dont use pre-sliced garlic. 3) Mince chili peppers and ginger. 4) In your stew pot (preferably cast iron) heat your olive oil, till it is thin and at a low viscosity. Turn Heat down to 4 (in between one quarter and medium) and wait a minute or so. 5) Add your onions, garlic, ginger and chili peppers to oil. Stir for about 5 minutes, then add ground cumin, corriander, salt and pepper. 6) Add your water, and lemon juice along with your tomato paste. Stir for about 5-6 mintues, all the while at temperature 4. 7) Add your chicken stock, and stir for couple minutes, then add cream and coconut milk. Turn heat up to medium, stir occassionally. Allow ten minutes to slowly boil before adding fish. 8) Remove all skin and bones from Black Cod and add to your pot (dont separate the fillet, its nice to have big chunks). Wait 8 minutes. 9) Add your scallops. Turn up heat slightly, say 2/3 of capacity. Your curry should be boiling but not rapidly. Allow a few minutes to pass. 10) Add your shrimp and butter allow 3 minutes to pass, turn heat down to simmer. 11) Allow stew to simmer for few minutes. Add Cilantro if you prefer and serve Curry with rice.
SPICY RED FISH STEW
Provided by Meriel MacDonald
Categories Soup/Stew Tomato Sauté Stew Low Carb Quick & Easy Cod Bell Pepper Winter Shallot Cilantro Bon Appétit London England
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Char bell peppers over flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel, seed, and chop peppers. Heat oil in heavy large skillet over medium heat. Add shallots and sauté until very soft, about 6 minutes. Stir in peppers, tomatoes with juice, garlic, and crushed red pepper. Simmer 10 minutes to blend flavors. Stir in cilantro and lemon peel. Add fish; simmer until just opaque in center, about 5 minutes. Season stew to taste with salt and pepper. Spoon into bowls and serve.
COCONUT CURRY FISH
Jamaican curry powder plays a major role in this deeply savory weeknight dish, giving the sauce its unique flavor and golden hue. The traditional spice blend is heavy on the turmeric, and benefits from being toasted, which brings out its notes. This recipe calls for frozen whiting, which doesn't hold up to frying but shines here, simmered in a sauce studded with red and green bell peppers. If whiting is unavailable, cod is also a good choice.
Provided by Millie Peartree
Categories dinner, weeknight, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a medium (10-inch) saucepan with deep sides over medium-high. Drizzle in olive oil to cover the bottom of the pan. Add red and green bell peppers and onion, and sauté until softened, about 3 to 4 minutes. Season with salt and pepper.
- Add the curry powder to the pan, and toast for about 1 minute, stirring often to keep the curry from scorching. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the grated ginger and cook until fragrant, about 30 seconds.
- Place fish on top of cooked vegetables, or nestle them into the vegetables, if your pan is becoming too full. Pour coconut milk over fish and vegetables.
- Cover and simmer over medium-low until fish is cooked and starts to flake, about 20 minutes. Adjust seasoning with salt and pepper. Squeeze lime to taste over the top and garnish with scallions and cilantro. Serve with white rice or couscous.
SPICY FISH STEW
Full of omega-3 fats and providing four of your 5-a-day, this healthy dinner is packed with flavourful ingredients including garlic, chilli, salmon fillets and herbs
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 50m
Number Of Ingredients 15
Steps:
- Heat the oil in a large non-stick pan and fry the onions for 8-10 mins until softened and golden. Add the spring onions, garlic, chilli and thyme. Cook, stirring, for 1 min. Pour in the tomatoes and bouillon, then stir in the peppers. Cover and leave to simmer for 15 mins.
- Meanwhile, cook the rice according to pack instructions. Stir in the beans with the coriander and parsley, then leave to cook gently for another 10 mins until the peppers are tender. Add the salmon and lime zest and cook for 4-5 mins until cooked through.
- Ladle half of the stew into two bowls and scatter with the coriander sprigs. Cool the remaining stew, then cover and chill to eat on another night. Gently reheat in a saucepan until bubbling.
Nutrition Facts : Calories 664 calories, Fat 26 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 14 grams sugar, Fiber 14 grams fiber, Protein 42 grams protein, Sodium 0.3 milligram of sodium
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