RCI-SF.005.0058.001
Smoked Fish Stew
Smoked Fish Stew from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 2 cloves
- 1 unit
- a bit of cooking oil1 unit
- – 3 ripe tomatoes2 unitdiced
- 3 tbsp
- 1 unit
- 1 tsp
- a pinch of dill1 unit
- sized smoked fish (without bones - shredded or cut into cubes)1 medium
Method
1
Heat the cooking oil in a large pot or heavy-bottomed saucepan over medium heat until shimmering.
2
Add the finely chopped onion and crushed garlic to the hot oil, stirring frequently until the onion becomes translucent and fragrant, about 3-4 minutes.
3 minutes
3
Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly and deepen in flavor.
2 minutes
4
Add the diced tomatoes and stir well to combine with the onion and garlic mixture.
1 minutes
5
Pour in the water and bring the mixture to a gentle simmer.
2 minutes
6
Simmer for 8-10 minutes, allowing the flavors to meld and the tomato base to thicken slightly.
9 minutes
7
Gently fold in the shredded or cubed smoked fish, being careful not to break it apart, and stir to distribute throughout the stew.
1 minutes
8
Continue simmering for 5-8 minutes until the fish is heated through and the stew has reached the desired consistency.
6 minutes
9
Taste and adjust seasoning as needed, adding more curry powder or dill if desired, then serve hot.