Fish Stew

Ingredients

Fish Stew

• 3 pounds (1.4kg) white fish, cut up in steaks
• ¼ cup (60ml) canola oil (adjust to needs)
• 1 medium onion, chopped
• 1 tablespoon (15 g) garlic, minced
• 1 teaspoon (5 g) ginger, minced
• 1 teaspoon (1 g) fresh thyme
• ½-1 tablespoon (1-2g) smoked paprika
• 1 teaspoon (2g) curry powder
• 8 ounce (227 g) tomato sauce
• 1 teaspoon (2g) white pepper
• 1-2 teaspoon (2-4 g) bouillon powder, optional
• 3-4 cups (750-1000 ml) chicken broth or water
• salt to taste
• 1 medium bell pepper, sliced
• 7-8 leaves Thai basil Leaves (sub with any variety)
• 2 tablespoons (8 g) parsley, chopped

Instructions

1. Wash your fish carefully, then drain and pat dry with paper towels.
2. Heat oil in a medium saucepan, then add the onion and sauté for a minute or two.
3. Then add the minced garlic, ginger, thyme, paprika, and curry powder, then sauté for a couple of minutes.
4. Pour tomato sauce, white pepper, and bouillon powder. Stir for about a minute and let it simmer for about 10-15 minutes. Add about 3 cups of broth or water, season with salt to taste, and stir.
5. Add the fish steaks one at a time, then add the bell pepper and basil. Simmer until the fish is flaky and thoroughly cooked, about 10 minutes. Adjust the thickness of soup with water, and add salt and more spices to taste. Sprinkle with parsley and serve warm.
6. Serve over whole-wheat couscous or white rice.