• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Fish Stew

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 1 1/2 lb Monkfish (or see note)
  • Seasoned flour
  • 3 tb Vegetable oil
  • 1 tb Sesame oil
  • 1 oz Ginger root
  • -- peeled & finely sliced
  • 5 Garlic cloves; peeled,sliced
  • 2 Dried chilies; broken
  • 1 tb Mustard seeds
  • 1 ts Asafoetida
  • 1 ts Tamarind; soaked in water
  • 8 oz Mushrooms
  • 2 1/2 pt Water
  • 1 lb Potatoes; peeled & diced
  • Sea salt
  • Freshly ground pepper
  • 1/4 oz Coconut, grated
  • 2 tb Chopped coriander leaves

 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, saute for another moment,
then add the mushrooms, tamarind and the 2 1/2 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.



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