This is a traditional Bequian fish stew, made with fresh vegetables and a variety of spices. It is a hearty and flavorful stew that is sure to satisfy.
Ingredients
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1 cup onion
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2 tbsp olive oil
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1 cup diced tomatoes
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1 cup diced potatoes
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1 cup diced carrots
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2 cloves minced garlic
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1 tsp dried oregano
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1 tsp dried thyme
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1 tsp ground cumin
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1 tsp ground coriander
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1 tsp paprika
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1 tsp salt
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0.5 tsp black pepper
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2 cups fish stock
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1 pound cod fillets
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0.25 cup chopped parsley
vegetables
Fish Stew
cod
Bequia
Seafood
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- short description
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Heat the olive oil in a large pot over medium heat.
Add the onion and sauté until softened, about 5 minutes.
Add the tomatoes, potatoes, carrots, garlic, oregano, thyme, cumin, coriander, paprika, salt, and pepper. Stir to combine.
Add the fish stock and bring to a boil.
Add the cod fillets and reduce heat to a simmer. Cook for 20 minutes, until the fish is cooked through and the vegetables are tender.
Stir in the chopped parsley and serve.
- detailed description
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Heat the olive oil in a large pot over medium heat. You can use a Dutch oven or a large stock pot for this recipe.
Add the onion and sauté until softened, about 5 minutes. Use a wooden spoon to stir the onion often, so it doesn't burn.
Add the tomatoes, potatoes, carrots, garlic, oregano, thyme, cumin, coriander, paprika, salt, and pepper. Stir to combine all the ingredients.
Add the fish stock and bring to a boil. The fish stock should cover all the ingredients in the pot.
Add the cod fillets and reduce heat to a simmer. Cook for 20 minutes, until the fish is cooked through and the vegetables are tender.
Stir in the chopped parsley and serve. Serve the stew with crusty bread, if desired.
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