Tomato and Fish Stew
|1kg Plum Vine Mini Tomatoes(s)||
|1 Carrots (Bunched)(s)||
|1 Spanish Onion.(s)||
|1 Garlic (Net). Approx 8. Bulbs(s)||
|1 Red Pepper(s)||
|1 Coriander (Bunch)(s)||
|Salt and Pepper (to taste)|
|Dry White Wine|
Tilapia and catfish can also be used as the main protein source. Serve with some crusty bread.
1 Tbsp (15 mL) extra-virgin olive oil.
1 large onion chopped.
3 cloves garlic minced.
2 medium carrots sliced.
1 medium zucchini chopped.
3/4 cup (180 mL) dry white wine.
2 stalks celery sliced.
1 - 28 oz (796 mL) diced tomatoes.
1 cup (250 mL) water
1 Tbsp (15 mL) dried oregano
1 tsp (5 mL) cumin
1/2 tsp (2 mL) red pepper flakes
1/2 tsp (2 mL) coriander
Salt and pepper to taste
1 1/2 lb (750 g) haddock, rinsed and cut into 1 in (2.5 cm) chunks
- Heat oil in large pot over medium heat. Add onion and saute for 6 minutes, or until soft, stirring frequently. Toss garlic, carrots, and zucchini into pot and saute for another 6 minutes, stirring frequently.
- Pour in wine, raise heat to medium-high and simmer until most of wine has evaporated, about 5 minutes. Stir in celery, tomatoes, water, spices, salt, and pepper. Bring to boil, reduce heat, and simmer covered for 10 minutes.
- Stir in fish and continue to simmer for 5 to 7 minutes or until fish pieces start to look opaque. Ladle into serving bowls and garnish with cilantro.