Spiced fish stew

Prep time 10 mins Cooking time 40 mins Serves 4

INGREDIENTS

1 bunch fresh coriander 2 tbsp extra virgin olive oil 2 medium (300g) brown onions, chopped

1 tbsp ground cumin

1 tsp ground turmeric

½ tsp ground white pepper 1 clove garlic, crushed 1 fresh long red chilli, thinly sliced 400g canned chopped tomatoes

1 tbsp brown sugar 400g red capsicums, cut into 2cm pieces

800g dutch cream or waxy potatoes, cut into 2cm pieces

500ml fish stock 800g firm white fish fillets, cut into 3cm pieces 100g green beans, trimmed, cut into 2cm lengths Lime pickle, to serve

METHOD

Wash coriander well; drain. Finely chop roots and stems. Reserve leaves to serve. Heat oil in a large heavybased saucepan over medium heat; cook onion, stirring, for 8 mins or until soft. Add coriander root and stem, spices and garlic; cook, stirring, for 1 minute or until fragrant. Add chilli, undrained tomatoes, sugar, capsicum, potato and stock to pan. Bring to the boil; reduce heat and simmer, covered, for 25 mins or until potato is tender. Add fish and beans; simmer, covered, for 3 minutes or until fish is cooked and beans are just tender. Season to taste with sea salt and extra white pepper. Scatter some of the reserved coriander leaves on the stew and serve with lime pickle. Reserve remaining coriander for another use.