Tomato & Chilli Fish Stew
Recipe: #24633
August 08, 2016
Categories: Snapper, Onions, Peppers, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Canned Tomatoes, more
"From Super Food Ideas and post for You Want What!? A Recipe Posting Game. Serving size is based on the dish being part of a meal."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (275.7 g)
- Calories 262.7
- Total Fat - 9.1 g
- Saturated Fat - 4.4 g
- Cholesterol - 89.4 mg
- Sodium - 625.7 mg
- Total Carbohydrate - 7.3 g
- Dietary Fiber - 1.5 g
- Sugars - 2.8 g
- Protein - 37.5 g
- Calcium - 59.8 mg
- Iron - 1.5 mg
- Vitamin C - 13.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oil in a large, deep frying pan over medium-high heat and add onion and capsicum and cook, stirring, for 8 minutes or until onion is just softened.
Step 2
Add garlic and chilli, cook stirring for 1 minutes and then add tomatoes and stock and reduce heat to low and simmer for 10 minutes.
Step 3
Add coconut milk and stir to combine and season with salt and pepper.
Step 4
Arrange the fish in the pan and bring to a simmer and cook, covered, for 8 to 10 minutes or until fish is just cooked through.
Step 5
Drizzle stew with lime juice and sprinkle with coriander and top with extra coriander sprigs and serve with lime wedges.
Tips
No special items needed.
0 Reviews
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