Fish Stew Recipe – Eats Now

Name: Fish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds monkfish (or see note); 1 x flour, seasoned; 3 tablespoons vegetable oil; 1 tablespoon sesame oil; 1 ounce ginger root peeled & finely sliced; 5 each garlic cloves peeled, sliced; 2 each hot chili peppers dried, broken; 1 tablespoon mustard seeds; 1 teaspoon asafetida; 1 teaspoon tamarind soaked in water; 8 ounces mushrooms; 2 1/2 pints water; 1 pound potatoes peeled and diced; 1 x sea salt; 1 x black pepper freshley ground; 1/4 ounce coconut grated; 2 tablespoons cilantro chopped

Servings: persons

1 1/2 pounds monkfish (or see note)
1 x flour, seasoned
3 tablespoons vegetable oil
1 tablespoon sesame oil
1 ounce ginger root peeled & finely sliced
5 each garlic cloves peeled, sliced
2 each hot chili peppers dried, broken
1 tablespoon mustard seeds
1 teaspoon asafetida
1 teaspoon tamarind soaked in water
8 ounces mushrooms
2 1/2 pints water
1 pound potatoes peeled and diced
1 x sea salt
1 x black pepper freshley ground
1/4 ounce coconut grated
2 tablespoons cilantro chopped

1
*Note: Any dense white fish, or 4 large shark steaks may be substituted for monkfish.
2
Cut the fish into chunks and toss in the seasoned flour.
3
Heat the two oils together and throw in the ginger, garlic, chilies, mustard seeds and asafoetida.
4
Cook for a moment then add the fish, saute for another moment, then add the mushrooms, tamarind and the 2 1/2 pints of water with the pototoes.
5
Bring to the boil and simmer for 20 minutes.
6
Taste and season if necessary.
7
Add the coconut to thicken slightly, then throw in the coriander leaves.
8
Serve with saffron rice.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 pounds monkfish (or see note), 1 x flour, seasoned, 3 tablespoons vegetable oil, 1 tablespoon sesame oil, and more.

Yes, Fish Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions