Fish stew recipe

Photo:Fish stew recipe

The home of Tasty Food Recipes invites you to try Fish stew recipe. Enjoy my collection of delicious food recipes and learn how to make Fish stew.

This hearty fish stew is full of flavour and healthy goodness.

Ingredients (serves 4)
1 tablespoon extra-light olive oil
4 garlic cloves, finely chopped
1 teaspoon ground turmeric
2 x 400g cans whole peeled tomatoes
400g can cannellini beans, drained, rinsed
600g ling fillets, cut into large pieces (see note)
1/3 cup fresh coriander leaves, chopped
4 crusty wholegrain bread rolls, to serve

Method
Heat oil in a large saucepan over medium heat. Add garlic. Cook, stirring, for 1 minute. Add turmeric. Cook, stirring, for 30 seconds. Reduce heat to low. Stir in tomatoes and 1 cup of cold water. Cover and bring to the boil. Simmer, covered, for 10 minutes.

Add beans and return to the boil. Add fish. Cover and cook for 5 minutes or until fish is cooked through.

Spoon stew into bowls and sprinkle with coriander. Serve with bread rolls.

Notes
Snapper or bream are also suitable.

Source
Super Food Ideas - August 2007, Page 57
Recipe by Veronica Cuskelly

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Syrian White Beans and Meat Stew Recipe

Photo: Syrian White Beans and Meat Stew Recipe

The home of Tasty Food Recipes invites you to try Syrian White Beans and Meat Stew recipe. Enjoy my collection of delicious food recipes and learn how to make Syrian White Beans and Meat Stew.

Cuisine: Oriental - Levant
Serves: 6 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     25 minutes
Cooking time :     1 hour, 30 minutes

Ingredients

1 cup white butter beans or 180 g, soaked overnight

1 kg lamb, pieces with bones

4 cups water or 1000 ml

1 medium onion or 150 g, cut into cubes

1 teaspoon ground black pepper

2 small cinnamon sticks

2 cubes MAGGI® Chicken Bouillon

3 tablespoons vegetable oil

7 cloves garlic, crushed

3 medium tomatoes or 450 g, finely chopped

1½ tablespoons tomato paste

½ teaspoon ground black pepper

½ teaspoon chili powder

½ teaspoon ground cinnamon

for the rice:

2 cups rice or 400 g

3 cups water or 750 ml

2 tablespoons vegetable oil

Preparation

Cook white butter beans in water until half way cooked remove and drain.

Add meat and water to a large saucepan. Bring to boil and remove froth as it appears.

Add onion, black pepper, cinnamon sticks and MAGGI® Chicken Bouillon cubes. Cover and simmer for 40 minutes or until meat is half way cooked. Remove the meat pieces and keep the stock.

Heat oil in a large saucepan, cook garlic for 2-3 minutes, add the meat pieces and stir carefully for 3-4 minutes. Add tomato pieces, tomato paste, black pepper, chili powder and cinnamon powder. Cook for another 5 minutes.

Add the reserved meat stock and white beans. Simmer for 25- 30 minutes or until meat and white beans are cooked.

For the rice:

Gently wash rice with cold water and drain. Then soak the rice in a bowl filled with cold water for 20 minutes. Drain again.

Add 3 cups of water to a large saucepan. Add the rice, and oil.

Bring to boil then simmer with stirring from time to time until the rice totally absorbs the water. Cover the rice, then cook over low heat for 15-20 minutes or until rice is cooked.

Nutritional Information:

Energy :     838.00 Kcal
Protein :     42.00 g
Carbohydrate :     80.00 g
Fats :     38.00 g 

From Nestle Family 

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Middle Eastern chicken & apricot stew recipe

Photo: Middle Eastern chicken & apricot stew recipe

The home of Tasty Food Recipes invites you to try Middle Eastern chicken & apricot stew recipe. Enjoy my collection of delicious food recipes and learn how to make Middle Eastern chicken & apricot stew.

A stew doesn't have to be a long time cooking, this speedy little number can be made after work.

Easy
Serves 4
Cook 30 mins
Low-fat 

Ingredients 

olive oil
1 large onion , chopped
1 tbsp root ginger , grated
2 garlic cloves , chopped
4 skinless chicken breasts , cut into chunks
2 tsp baharat or ras-el-hanout spice blend (look for Bart spices in the supermarket)
100g red lentils
10 ready-to-eat apricots , finely chopped
1 lemon , juiced
750ml chicken stock
a handful of mint or coriander (or both), chopped
a handful of pomegranate seeds (optional) 

Method 

Heat 1 tbsp olive oil in a pan. Add the onion, ginger and garlic, and season. Cook for 8 minutes and then add the chicken. Cook for 5 minutes and then add the spice blend, lentils, apricots and lemon juice.
 
Stir in 750ml of stock or water and simmer for 15 minutes. Stir in the herbs and pomegranate seeds (if using) and serve with rice or couscous. 

Nutrition per serving 

295 kcalories, protein 41.6g, carbohydrate 28.3g, fat 2.5 g, saturated fat 0.6g, fibre 3.6g, salt 0.29 g

Recipe from olive magazine, February 2010.  

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