Spiced fish stew

SERVES 4 PREP AND COOK TIME 45 MINUTES

1 bunch fresh coriander

2 tablespoons extra virgin olive oil 2 medium (300g) 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) 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.