QuoteCaribbean Fish Stew

2 tsp Veg oil
1 Med onion, diced
1 tsp cumin
1 clove garlic crushed
1/2 red pepper sliced
350 g potatoes Halved
1 green chillie chopped
200 ml fish stock
600ml water
ground black pepper
4 fillets of white fish
80gm frozen peas
80 gms frozen sweetcorn
3 tsp youghurt

Dice the onion
Crush the garlic
Slice the pepper
Peel the potatoes
Chop the chillie
Prepare the Fish stock in a jug, (buy a packet)
Measure frozen veg into a small bowl

Warm oil in large non-stick pan over med heat.
Cook onion until it starts to soften
Add cumin and garlic.
Cook for further minute stirring continuously.

Reduce heat.
Add pepper, potatoes and chillie.
Cook for 3-4 mins, stirring continuously.
Add stock, water, pepper.
Bring back to boil then reduce to low heat for 15 mins.

Add peas and corn, return to boil.
Reduce heat back to low then add fish.
Cook about 15 mins then serve in bowls

Nice with large hunks of fresh bread..

This recipe look a lot more complicated than it is. It tastes amazing and is so worth it. This dish really demonstrates the fantastic flavour of Cumin

If you have any left over it's equally good then next day, re-heated.

Mmmm, that does sound good.

I want to give this a try!

Thanks for posting.

-- Sue

Thank you! I look forward to trying to do this recipe! I'm saving this for a post fishing trip meal and some shared kitchen time with my dad.