Spiced fish stew
SERVES 4 PREP AND COOK TIME 45 MINUTES
1 bunch fresh coriander
2 tablespoons extra virgin olive oil 2 medium (300g) brown onions, chopped 1 tablespoon ground cumin
1 teaspoon ground turmeric
½ teaspoon ground white pepper
1 clove garlic, crushed
1 fresh long red chilli, sliced thinly
400g canned chopped tomatoes 1 tablespoon brown sugar
2 medium (400g) red capsicums, cut into 2cm pieces
4 medium (800g) Dutch cream or waxy potatoes, cut into 2cm pieces 2 cups (500ml) fish stock 800g firm white fish fillets, cut into 3cm pieces
100g green beans, trimmed, cut into 2cm lengths
Indian lime pickle, to serve
1 Wash coriander well; drain. Finely chop roots and stems. Reserve leaves to serve.
2 Heat oil in a large heavy-based saucepan over medium heat; cook onion, stirring, for 8 minutes or until soft. Add coriander root and stem, spices and garlic; cook, stirring, for 1 minute or until fragrant.
3 Add chilli, undrained tomatoes, sugar, capsicum, potato and stock to pan. Bring to the boil; reduce heat and simmer, covered, for 25 minutes 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.
4 Scatter some of the reserved coriander leaves on the stew and serve with lime pickle. Reserve remaining coriander for another use. Not suitable to freeze or microwave.