Spicy Fish Stew

How to make a Spicy Fish Stew.

Ingredients: Serves 4-6

  • 3 large potatoes, cut into ½-inch dice
  • 2 pounds boneless cod, halibut, or other mild white fish, cut into 1½-inch pieces
  • 1 can (28 ounces) diced tomatoes
  • 3 cloves garlic, finely chopped
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 3 whole dried pasilla chillies
  • 2 cups boiling water
  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 3 cups chicken stock
  • Salt and black pepper, to taste
  • ¼ cup chopped fresh cilantro


  1. Heat a small skillet over high heat.
  2. When it is hot, place the chillies in the pan and toast, turning often, for 2 to 3 minutes, or until softened and slightly charred.
  3. Let them cool down.
  4. Discard the chilli stems and the seeds.
  5. Transfer the chillies to a bowl.
  6. Pour in the boiling water and steep the chillies for 15 minutes.
  7. Transfer the chillies and their liquid to a blender, and blend until smooth.
  8. In a large, flameproof casserole over medium-high heat, heat the olive oil.
  9. Add the garlic, onion and celery.
  10. Cook, stirring often, for 10 minutes, or until softened.
  11. Add the cumin, and cook, stirring, for 2 minutes.
  12. Add the pureed chillies, tomatoes, stock and potatoes.
  13. Bring the liquid to a boil, lower the heat and cover the pan.
  14. Simmer, stirring occasionally, for 15 minutes.
  15. Add the fish and a sprinkle of salt.
  16. Press the fish down into the liquid and cover the pan.
  17. Continue cooking for 5 to 8 minutes, or until the fish is just cooked through.
  18. Taste the broth for seasoning and add more salt and black pepper, if you like.
  19. Ladle into bowls and sprinkle with cilantro.
  20. Enjoy!
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