Tomato and chilli fish stew

Готовим Fish Tomato and chilli fish stew

If youre planning a menu, this tomato and chilli fish stew is a warm and delicious way to ease your guests into dinner.

Lables: High protein Low carb Low fat Low kilojoule Low sodium Egg free Gluten free Lactose free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Heat oil in a large, deep frying pan over medium-high heat. Add onion and capsicum. Cook, stirring, for 8 minutes or until onion is just softened. Add garlic and chilli. Cook, stirring, for 1 minute. Add tomatoes and stock. Reduce heat to low. Simmer for 10 minutes.
  2. Add coconut milk. Stir to combine. Season with salt and pepper. Arrange fish in pan. Bring to a simmer. Cook, covered, for 8 to 10 minutes or until fish is just cooked through.
  3. Drizzle stew with lime juice and sprinkle with coriander. Top with extra coriander sprigs and serve with lime wedges.

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1 tbsp extra virgin olive oil
1 large red onion, halved, cut into wedges
1 large red capsicum, thickly sliced
3 garlic cloves, thinly sliced
2 long red chillies, sliced
400g can diced tomatoes
1 cup Massel chicken style liquid stock
1/2 cup coconut milk
1kg firm white fish fillets, skinless, boneless , cut into 8 large pieces
1 tbsp lime juice
1/4 cup roughly chopped fresh coriander leaves, plus extra sprigs to serve
Lime wedges, to serve

Adv

Autors
Preparation time
15
Cooking time
30
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Fish
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