Spicy Eggplant & Fish Stew Recipe

Name: Spicy Eggplant & Fish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 28 ounce can whole, peeled tomatoes; 5 Green onions, white and green chopped; 2 Cloves of garlic, chopped; 1 Small eggplant, diced; 15-18 Ounces white fish, I used cod; 1/2-1 tablespoons Cayenne; Olive oil; Salt & Pepper; Water or stock; 1.5 Cooked cous cous; 1/2 Lime, juiced

Servings: persons

1 28 ounce can whole, peeled tomatoes
5 Green onions, white and green chopped
2 Cloves of garlic, chopped
1 Small eggplant, diced
15-18 Ounces white fish, I used cod
1/2-1 tablespoons Cayenne
Olive oil
Salt & Pepper
Water or stock
1.5 Cooked cous cous
1/2 Lime, juiced

1
Saute the green onions and eggplant in olive oil over medium heat until brown. Stir frequently so the eggplant doesn't stick
2
Add in the garlic and can of tomatoes. Combine and scrap up any residual vegetable
3
Using an immersion blender or vitamix puree until uniform
4
Return to the pot, add 2 cups of water or stock and snuggle the fish fillets in fully immersing them. Cook on medium heat until the fish is cooked through then break up into bite size pieces.
5
Stir in cayenne, lime juice, cous cous and S&P. Heat through and serve.

kcal

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Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 28 ounce can whole, peeled tomatoes, 5 Green onions, white and green chopped, 2 Cloves of garlic, chopped, 1 Small eggplant, diced, and more.

Yes, Spicy Eggplant & 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.

Spicy Eggplant & Fish Stew

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