Tomato, fish and potato stew

Ingredients

500g white fish, cut into chunks
1 lemon, zest only
1 small brown onion, diced
1 stick celery, finely chopped
2 tbsp olive oil
2 garlic cloves, finely chopped
½ tsp ground coriander
½ tsp cumin seeds
1 kaffir lime leaf
2 sprigs thyme
1 x 400g tin chopped tomatoes
1 tbsp tomato puree
375ml fish stock (or water)
3 Desiree potatoes, peeled and cubed
½ cup parsley, chopped

Method

Season the fish with salt and pepper, add lemon zest and set aside. Cook the onion and celery in a little olive oil over medium heat until soft. Add the garlic, coriander and cumin and cook for another minute.

Pour in the chopped tomatoes, tomato puree, kaffir lime leaf and thyme and let simmer for about five minutes. Add the fish stock and then bring to the boil.

Meanwhile, place the peeled and cubed potatoes in a saucepan of cold water and bring to the boil. Cook until tender.

Strain the potatoes, add to the tomato base and also add the fish pieces. Cook for 10 minutes at a gentle simmer until the fish is firm and white.

Stir through the parsley and serve with toasted sourdough rubbed with garlic and olive oil.

Notes:

You can use any firm white fish fillets for this recipe.
Be gentle when stirring this as you don’t want the fish to break up.
You may also like to serve this with a bitter green salad.
This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder.