Persian Fish Stew Recipe
A delicious and aromatic fish stew inspired by Persian cuisine.
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Equipment
- Large pot
- Cutting board
- Knife
Ingredients:
Main Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 400 g tomatoes, chopped
- 500 g white fish fillets, cut into chunks
- 1 cup fish stock
- 1 cup fresh cilantro, chopped
- to taste salt and pepper
Instructions:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until soft and golden.
- Stir in the minced garlic, turmeric, cumin, and coriander. Cook for another minute.
- Add the chopped tomatoes and cook for 5 minutes until they start to break down.
- Pour in the fish stock and bring to a simmer.
- Add the fish chunks and cook for 10-15 minutes until the fish is cooked through.
- Stir in the chopped cilantro and season with salt and pepper to taste.
- Serve hot with rice or bread.
Notes:
This Persian Fish Stew is best enjoyed fresh but can be stored in the fridge for up to 2 days.
Nutrition value:
Calories: 350kcalCarbohydrates: 10gProtein: 35gFat: 15gSaturated Fat: 2gCholesterol: 75mgSodium: 500mgPotassium: 900mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 2mg
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