Red Fish Stew, Fast and Spicy

Name: Red Fish Stew, Fast and Spicy
Yield: makes 4 servings
Ingredients: 5 small dried red chiles, or to taste; 1 large onion, peeled and cut into chunks; 5 garlic cloves, peeled; One 1-inch piece fresh ginger, peeled and cut into chunks; 1 teaspoon ground turmeric; 1/4 cup Tamarind Paste (page 585), optional; 2 cups fish or chicken stock, preferably homemade (page 161 or 160), or water; 1/2 cup coconut milk, homemade (page 584) or canned, optional; Salt and black pepper to taste; 1 1/2 to 2 pounds firm white fish, shrimp, or any combination of seafood (see headnote); Lime wedges (especially if you don’t use tamarind) for serving

December 14, 2011

This is a fast stew you can make with a variety of fish—a few scraps if that’s all you have—or with one or more types of prime fish. For example, it’s great with shellfish only: shrimp or a combination of shrimp, scallops, and a mollusk, like mussels (make sure they’re well washed). But you can make it with a single piece of sturdy fish, like monkfish or halibut. In any case, be sure to serve it with plenty of white rice, preferably basmati.

Recipe information

Yield
makes 4 servings

Ingredients

5 small dried red chiles, or to taste

1 large onion, peeled and cut into chunks

5 garlic cloves, peeled

One 1-inch piece fresh ginger, peeled and cut into chunks

1 teaspoon ground turmeric

1/4 cup Tamarind Paste (page 585), optional

2 cups fish or chicken stock, preferably homemade (page 161 or 160), or water

1/2 cup coconut milk, homemade (page 584) or canned, optional

Salt and black pepper to taste

1 1/2 to 2 pounds firm white fish, shrimp, or any combination of seafood (see headnote)

Lime wedges (especially if you don’t use tamarind) for serving

Preparation

Step 1
Combine the chiles, onion, garlic, ginger, turmeric, and tamarind if you’re using it in a small food processor and blend until smooth, scraping down the sides if necessary. Combine with all the remaining ingredients except the fish and lime in a pot and turn the heat to medium; bring to a boil and add the fish. Cover and cook, more or less undisturbed, until the fish is tender, about 10 minutes.
Step 2
Taste and adjust the seasoning as necessary. Serve with the lime wedges.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.

TagsCurry Chowder Soup Soup/Stew Stew South Asian Asian Fish Seafood Shrimp Shellfish Coconut Milk Chile Vegetable Main Dinner Dairy Free Gluten Free Keto Quick Easy Weeknight Meals Simmer Food Processor Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes