Fish Stew
Ingredients
- ¼ cup Canola Oil
- 1 chopped Onion
- 1 tbsp minced Garlic
- 1 tsp minced Ginger
- 1 tsp fresh Thyme
- 1/2 -1 tbsp smoked Paprika
- 1 tsp Everest Fish Curry Masala
- 8 ounce Tomato Sauce
- 1 tsp White Pepper
- 3-4 cups Water
- 1-2 tsp Bouillon Powder (Optional)
- 3 pounds (1.4kg) White Fish cut up in steaksv
- 1 sliced Bell Pepper
- 7 -8 Thai Basil Leaves (sub with any variety)
- 2 tbsp chopped Parsley
- Salt to taste
Instructions
- Wash the fish carefully, drain, and pat dry with paper towels or a clean towel.
- Heat oil in a saucepan; add onion and sauté for.
- Add minced garlic, ginger, thyme, paprika and Everest Fish Curry Masala. Sauté for about 2 mins.
- Pour tomato sauce, salt, white pepper and bouillon powder and let it simmer for about 10-15 mins.
- Add fish steaks, bell pepper and basil. Simmer until the fish is flaky and cooked through, about 10 mins. Sprinkle with parsley and serve warm
- Serve over whole wheat couscous or white rice
