I like this recipe, because it makes it really easy and really delicious, I want to make it go on, on and on. Stew | Stew Recipes | Stew Meat Recipes Crock pot | Stew Beef Recipes | Stew Chicken Recipe | Stew Beef
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 4 small (15 ounces, 443 g) red potatoes 2 tablespoons olive oil 3 tablespoons finely grated fresh ginger 1 clove garlic, crushed 1 can (14 to 16 ounces, 400 to 453 g) diced tomatoes etc.
Instructions:
Step number 1. Prepare the potatoes: Without peeling, slice the potatoes into 1/4-inch rounds. Steam them over boiling water in a vegetable steamer, tightly covered, for 10 minutes, or until tender. Set aside.
After that, Make the tomato sauce: Meanwhile, In a Dutch oven or other large pot over medium heat, heat the oil and add the ginger, garlic, tomatoes and their liquid, sugar, salt, black pepper, and red pepper. Cook, stirring, for 3 minutes. Add the stock, bring to a boil, lower the heat, and simmer for 10 minutes, or until the flavors mellow.
Step three, Add the fish: Cut the fillets into 3-inch pieces. Add them to the sauce and press them down into the pan to submerge them in the liquid. Cover the pan and cook for 5 minutes, or until the fish is opaque and flakes easily with the tip of a knife.
Complete Ingredients and Instructions: https://www.simplyrecipes.com/recipes/fish_stew_with_ginger_and_tomatoes/
