Simple spiced fish stew using Alaskan Pollock by Peter Sidwell

fish fillets

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu offers a plant-based option, while canned fish is budget-friendly.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces fat, while evaporated milk is less expensive.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: generic curry powder

Homemade blends can be tailored to taste, while generic options are often cheaper.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley provides a fresh flavor, and green onions are often less costly.

Preheat a large Castalian pan.

Slice up an onion finely and add to the pan with a glug of olive oil.

Add a little bit of salt and pepper to the onion in the pan.

Chop a sweet Mediterranean pepper and add it to the pan.

Add bay leaves to the pan and stir.

Pour in vegetable stock and chopped tomatoes, bringing the mixture to a boil.

Grind caraway seeds and cumin seeds, then add them to the pan.

Cut frozen Alaskan pollock fillets in half and add them directly to the boiling sauce.

Add a knob of butter to the sauce for richness and cover the pan with a lid.

Let the fish poach for about 15 minutes.

Prepare a dressing with lemon juice, chopped coriander, and red chili.

Mix the dressing ingredients together and season with salt.

Once the fish is cooked, serve it with the dressing on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens