Lemony Fish Stew
A low fat fish stew that is simple with lemony fragrant, studded with veggies, herbs and mildly spiced. Rustic and light, this flavorful stew can be made in just 20 minutes. Serve it with piping hot rice, as a soup on it's own or with garlic bread or plain toasted bread.
Equipment
- pot
- spatula
- 240 ml measuring cup set
Ingredients
- 6 pieces fish
- 2 potato cubed or wedges
- 2 green chilly chopped
- 1 tomato chopped
- 1 inch ginger chopped
- 4-5 cloves garlic chopped
- salt as per taste
- 2-3 cups water
- 1 carrot sliced or cubed
- 1 cup broccoli (1 small broccoli)
- ½ teaspoon cracked peppercorn
- ½ cup spring onion chopped
- 2 tablespoon coriander leaves chopped
- 3 tablespoon lemon juice
Instructions
- In a pot add the fish slices, potato, green chilly, tomato, ginger, garlic, salt and water.
- Give a gentle quick stir. Cover the pot with lid and cook for about 10-12 minutes.
- Add in the carrot and brocolli florets. Put the lid on and cook for another 3-5 minutes.
- Add the cracked peppercorns, spring onion, coriander leaves and lemon juice.
- Give a quick gentle mix and cook for a minute and take off the heat.
Recipe Variation: If you love to cook this stew with oil.
- Heat 1 o 2 tablespoon of oil or butter. Saute some onion (optional), green chillies, chopped ginger and garlic for few minutes. You can add little chilly powder or paprika if you like. Then add the fish, season with salt, water. From here follow the same process as mentioned in the recipe. It taste equally good. Try and let me know how you like it.
Video
Notes
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I have used rohu fish (fresh water carp). You can use any fish of your choice.
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You can use prawn/shrimp instead of fish.
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You can also add veggies like cauliflower, green peas or any seasonal vegetable or vegetable which you like.
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You can add herbs of your choice.
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Increase the spice level as per your palate preference.