RCI-SP.004.0287.001
Stewed Fish over Rice and Noodles
Stewed Fish over Rice and Noodles from the Recidemia collection
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- king cut into chunks700 g
- each red1 cupyellow, and green capsicum
- carrots4-6 smallbroccoli and cauliflower
- 1 large
- ½ cup
- 1 teaspoon
- 1 dash
- 1 teaspoon
- beef stew mix1 package
Method
1
Cut the king fish into chunks and set aside. Dice the large tomato, and chop the red, yellow, and green capsicums into bite-sized pieces.
2
Peel and cut the 4-6 small carrots into rounds. Chop the broccoli and cauliflower into florets and the parsley into fine pieces.
3
Heat the beef stew mix in a large heavy-bottomed pot or Dutch oven over medium-high heat, following the package instructions to create a base for the stew.
3 minutes
4
Add the fish chunks to the pot and brown lightly on all sides, stirring gently to avoid breaking the fish.
5 minutes
5
Stir in the diced tomato, capsicums, carrots, broccoli, and cauliflower. Season with oregano, sage, salt, and pepper.
2 minutes
6
Cover the pot and reduce heat to medium-low, then simmer gently for 25-30 minutes until the fish is cooked through and vegetables are tender.
28 minutes
7
Taste the stew and adjust seasoning with additional salt and pepper as needed. Stir in the fresh parsley just before serving.
8
Prepare the rice and noodles according to package directions in separate pots while the stew is simmering.
9
Divide the cooked rice and noodles between serving bowls or plates, then ladle the stewed fish and vegetables over the top. Serve hot.