Tomato-Ginger Fish Stew
A vibrant and comforting Tomato-Ginger Fish Stew crafted with tender white fish, fresh ginger, red potatoes, and tomatoes for a flavorful, light, and aromatic meal ready in just 30 minutes.
4 Servings
Ingredients
- 4 small red potatoes approximately 15 ounces or 443 g
- 2 tablespoons olive oil
- 3 tablespoons finely grated fresh ginger
- 1 clove garlic crushed
- 1 can 14–16 ounces / 400–453 g diced tomatoes
- ½ teaspoon granulated sugar
- ½ teaspoon salt plus more to taste
- ¼ teaspoon freshly ground black pepper plus more to taste
- ¼ teaspoon crushed red pepper flakes
- 3 cups 700 ml chicken stock (or vegetable stock, if preferred)
- 2 pounds 0.9 kg firm white fish fillets, such as haddock, halibut, hake, or cod (skin on or off)
- 2 tablespoons freshly chopped parsley
Instructions
Prepare the potatoes:
- Without peeling, slice the red potatoes into ¼-inch (6 mm) rounds. Place them in a steamer basket over boiling water, cover tightly, and steam for approximately 10 minutes, or until tender. Remove from heat and set aside.
Prepare the tomato base:
- While the potatoes cook, heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the grated ginger and crushed garlic, stirring for about 1 minute until fragrant. Stir in the diced tomatoes with their juices, sugar, salt, black pepper, and crushed red pepper flakes. Continue cooking, stirring occasionally, for about 3 minutes to allow the flavors to blend.
Simmer the broth:
- Pour in the chicken stock and bring the mixture to a gentle boil. Reduce the heat to low and simmer uncovered for 10 minutes, or until the flavors have mellowed and the broth has slightly thickened.
Combine with potatoes:
- Add the steamed potatoes to the pot and return the mixture to a simmer. Cook for an additional 2 minutes to allow the potatoes to absorb the aromatic broth.
Add the fish:
- Cut the fish fillets into 3-inch (7–8 cm) pieces. Gently add them to the pot, pressing each piece slightly into the liquid to ensure full submersion. Cover and cook over low heat for approximately 5 minutes, or until the fish is opaque and flakes easily with a fork.
Final seasoning and garnish:
- Taste the stew and adjust the seasoning with additional salt or black pepper, if needed. Remove from heat and sprinkle freshly chopped parsley over the top.
- Serve the Tomato-Ginger Fish Stew hot, accompanied by crusty bread, steamed rice, or a simple green salad.
Notes
This Tomato-Ginger Fish Stew is naturally gluten-free. To maintain gluten-free integrity, ensure your chicken or vegetable stock, canned tomatoes, and seasoning blends are certified gluten-free. When serving, pair with gluten-free bread or rice instead of traditional wheat-based sides.