Tomato & Chilli Fish Stew
Created by ImPat on August 8, 2016
- Servings: 8
- Prep Time: 15m
- Cook Time: 30m
- Recipe #24633
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large red onion, halved and cut into wedges
- 1 large red capsicum, thickly sliced
- 3 garlic cloves, thinly sliced
- 2 long red chillies, sliced
- 1 can (400 gram)diced tomatoes
- 1 cup chicken stock
- 120 grams coconut milk (1/2 cup)
- 1 kilogram skinless snapper fish (firm white fish, cut into 8 large pieces)
- 1 tablespoon lime juice
- 1/4 cup roughly chopped fresh coriander leaves, plus extra sprigs to serve
- Lime wedges, to serve
How to Make
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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.
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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.
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Step 3: Add coconut milk and stir to combine and season with salt and pepper.
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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.
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Step 5: Drizzle stew with lime juice and sprinkle with coriander and top with extra coriander sprigs and serve with lime wedges.
Nutritional Facts
- 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