Friday, March 14, 2014

Tomato Fish Stew

Tomato Fish Stew
Never would I have thought to make a fish stew. I was actually going to make a chowder with all this snapper that I got from Costco. But then I saw "stew" and thought "oh why not?"

I gotta say...this isn't bad. It tastes especially yummy over Brown Rice and Beans. I had it the next day for lunch and it wasn't fishy either. SCORE! :D

Tomato Fish Stew
(serves 4)

  • 6 snapper filet, quartered into strips (about 2 lbs)
  • 2 medium tomatoes, chopped
  • 1 small onion, sliced
  • 1 tsp dried thyme (or 1 spring of fresh thyme)
  • 2 garlic cloves, minced
  • 1/2 inch knob of ginger, minced
  • 1 Tbsp fish sauce
  • 1/3 cup water
  • Salt & pepper, to taste
  • 2 Tbsps virgin olive oil, divided

  1. Heat up 1 tablespoon of olive oil over medium high heat in a large sauce pan. Season the fish strips with salt and pepper. Pan fry the strips until golden brown on both sides. Transfer to a plate.
  2. Heat up remaining olive oil in the pan. Toss in onions, tomatoes, thyme, garlic, ginger and fish sauce. Cook until onions and tomatoes have softened. Add in water. Return fish to the pan. Cover and simmer for 3-5 minutes, until the fish is cooked through.
  3. Serve over Brown Rice and Beans (or just rice).