Fish Stew With Rice Recipe

Name: Fish Stew With Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds small whiting, gutted, gilled and scaled; 3 large carrots, sliced; 1 large onion, chopped; 2 sweet peppers, preferably Anaheim, chopped; 1 mild dried chile; 2 inches ginger, peeled and chopped; 4 cloves garlic, chopped; 1/2 cup short-grain rice; Salt and pepper; 1/2 pound Italian or other fresh sausage, crumbled; Minced scallions for garnish; Cilantro or parsley for garnish

Servings: persons

1 1/2 pounds small whiting, gutted, gilled and scaled
3 large carrots, sliced
1 large onion, chopped
2 sweet peppers, preferably Anaheim, chopped
1 mild dried chile
2 inches ginger, peeled and chopped
4 cloves garlic, chopped
1/2 cup short-grain rice
Salt and pepper
1/2 pound Italian or other fresh sausage, crumbled
Minced scallions for garnish
Cilantro or parsley for garnish

1
In a large saucepan, cover the fish with 5 cups water, and bring to a boil.
2
Turn off the heat, place the lid on and let sit for 20 minutes.
3
Transfer the fish to a plate; when the fish is cool enough to handle, carefully remove the meat from the frames, and set aside; discard bones, head, fins, tail, etc.
4
Strain the broth and return to the pot.
5
Add the remaining ingredients except the sausage and garnishes.
6
Simmer gently, stirring occasionally, until the flavors are blended and carrots and rice are tender, about 15 minutes.
7
Add the reserved fish, along with the sausage, and cook another couple of minutes, or until the sausage is cooked through.
8
Turn off the heat, taste and adjust seasoning, and let rest for a few minutes, or eat piping hot, with the garnishes.

184

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 1 1/2 pounds small whiting, gutted, gilled and scaled, 3 large carrots, sliced, 1 large onion, chopped, 2 sweet peppers, preferably Anaheim, chopped, and more.

Yes, Fish Stew With Rice 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 With Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions