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Fish Stew

Jim Weber
Cooking fish with vegetables is common in the Eastern regions of India. You can add lots of vegetables and use okra to thicken the sauce. 
Print Recipe
Course Meat, Fish & Seafood Dishes, Soups, Chilis & Stews

Ingredients
  

  • 2 tablespoons coconut oil or ghee
  • 1 teaspoon cumin seeds
  • 1 onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • (14 oz) can diced tomatoes
  • 2 large potatoes or other root veggies like turnip chopped into 1" pieces
  • 4 cups leafy greens, roughly chopped kale, spinach, chard
  • 6 okra, sliced
  • 2 cups water or stock
  • 0.5 wild caught cod filet per person cut into 1" chunks

Instructions
 

  • Heat oil or ghee in a pan over medium heat. When the oil is hot, toast the cumin seeds until fragrant, about 30 sec. Add the onion, pepper, garlic, chili, and salt. Saute until onion is soft, about 5 mins. Stir in the ground cumin and coriander and saute another minute or two. Add the tomatoes, potatoes, and stock. Bring to a boil and simmer for 10 mins. Add fish chunks and simmer another 5 - 6 mins. Add greens at the end, just long enough for them to brighten in color, but not to overcook.  (Recipeā™¦411)