Spicy Fish Stew
4.0 / 5 from 5 reviews
Serves: about 2 people. Portion size: about 650g per person.
Ingredients
- Whitefish fillet (any you like) - 400g
- Mussels (cooked and shelled) - 250g
- Prawns (you can use raw or pre-cooked) - 200g
- Thai red curry paste - 100g (more if you want more spice)
- Rapeseed or extra virgin olive oil 1 tbsp
- Tinned crushed tomatoes - 400g
- Grated fresh ginger 10g
- 2-3 garlic cloves crushed
- Coriander 1tsp
- Smoked paprika 1.5tsp
- chilli flakes (to taste)
Method
Heat the oil in a skillet along with the fresh ginger, garlic and spices. Sear the fish and prawns (if raw) in the oil then add the tinned tomatoes and other ingredients. Simmer for 25-30 minutes adding the precooked prawn and mussels 5 minutes before the end.
Sprinkle with a few more chilli flakes if desired and serve with fresh crusty bread.
Reviews
A solid recipe. I made a small adjustment to the spice level for my taste.
Ann CarterTasty and clear, though I would have liked a little more guidance on serving size.
Steven BarlowWorked well first time. I liked the balance of comfort and brightness in the finished dish.
John RedwoodA very approachable version. It felt authentic enough but still practical for a home kitchen.
Karen ChambersDelicious - spicy and hearty with just the right amount of heat.
Roger Thorogood