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Fish Stew with Ginger and Tomatoes |
This easy fish stew with ginger and tomatoes is each warming and light. Ready in about 30 minutes.
Ingredients :
- 4 small (15 oz, 443 g) purple potatoes
- 2 tablespoons olive oil
- three tablespoons finely grated clean ginger
- 1 clove garlic, crushed
- 1 can (14 to sixteen ounces, four hundred to 453 g) diced tomatoes
- half teaspoon sugar
- half of teaspoon salt, or extra to taste
- 1/four teaspoon black pepper, or more to flavor
- 1/four teaspoon overwhelmed crimson pepper
- 3 cups (seven hundred ml) hen inventory
- 2 pounds (.Ninety kg) boneless firm-fleshed white fish, together with haddock, halibut, hake, flounder, pollock, whiting, or different local fish (it's k if the pores and skin is still on)
- 2 tablespoons chopped fresh parsley
Instructions :
Prep : 10M | Cook : 46M | Ready in : 30M |
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Notes :
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