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| Indian-inspired Spicy Fish Stew made with waxy white potatoes, bell peppers, aromatic Indian spices and fresh herbs. One-pan, simple, delicious. |
We’ve been lucky enough to enjoy a wonderfully generous run of New Zealand snapper this summer. We’re always mindful to take only what we need, share the surplus, and make sure nothing goes to waste.
Snapper’s delicate, soft flesh means it tends to fall apart easily, so it doesn’t lend itself to the same range of cooking methods as firmer fish like fresh tuna, which behaves almost like steak in the pan. The classic snapper cook - pan‑frying in butter - is always delicious, but after a while it can start to feel a bit same‑same.
So, I set out to come up with a few new ways to use our catch, while also making the most of the odds and ends lingering in the fridge.
This recipe might look ingredient‑heavy at first glance, but everything on the list is simple and easy to work with once you get started. The sauce has a warm chili bite to it but isn't too hot to be unpleasant. Fish stock would be better, but it's not something readily available in New Zealand so I've come up with an alternative more readily in people's fridges using vegetable stock and a small amount of Thai fish sauce. Feel free to reduce the chili powder or use whatever fish you have on hand - this recipe is wonderfully flexible.
Pro-tip: stew sauce can be made ahead ready to re-heat, adding the fish to cook just before serving.
Ingredients: (serves 4)
- 1 onion, peeled and finely chopped
- 2-3 cloves garlic, crushed
- 1 bell pepper (capsicum), seeded & diced into small chunks (any color, use what you have/cheapest)
- 2 tbsp olive oil
- 2 bay leaves
- 1.5 tsp ground cumin
- 1.5 tsp ground coriander
- 1/2 tsp ground chili powder
- 1/2 tsp salt
- 1/2 tsp ordinary granulated white sugar (helps bring out the flavors)
- 400gm can plain chopped tomatoes & juice (cheapest)
- 2 large waxy potatoes, peeled & diced into small chunks
- 1.25 cup vegetable stock (use instant if that's what you have)
- 1.5 tsp fish sauce
- 1/2 juice of one medium lemon
- Fish fillets of your choice for each person
- Homemade or store-bought naan, heated
- Fresh chopped coriander and/or parsley to garnish
Method:
Turn oven on ready to heat naan according to packet directions
Heat oil in large frying pan on medium-high heat.
Fry onions, garlic and bell pepper covered until lightly browning.
While those are frying, peel and cube potatoes, add to mixture and cook covered for 5-7 minutes until lightly browning, turning occasionally.
Add canned tomatoes, ground coriander+chili+cumin, bay leaves, stock, fish sauce & lemon juice
Turn heat to medium-low and allow to simmer uncovered for 10 minutes until sauce thickens.
Place fish fillets on paper towel and pat dry.
Turn heat to low and gently place fillets directly into sauce, spooning mixture over top to cover.
Poach covered until cooked (around 5-7 minutes, don't disturb the fish).
If serving with naan, heat that through in the oven now.
Serving:
Once fish is cooked, carefully lift fillets from pan onto serving plates and spoon over the sauce mixture.
Garnish with chopped coriander and/or parsley.
Serve with slices of hot naan.