Quick Fish Stew

[singlepic id=1329 w=320 h=240 float=right]Working lunches are probably one of the toughest to plan. They need to be simple, nourishing, filling, fortifying, easy to make and yet not be heavy or too elaborate. Here’s a quick fish stew that features every now and then. The fish used here were trimmings off a bunch of fillets of Sole. Make sure you use light soya here, else you’ll ruin the color.

You’ll need:

  • 500gm, flesh of any white fish
  • 2 Potatoes, peeled and chopped
  • 1 bowl, chopped cauliflower
  • 2, Boiled Eggs
  • 6, Large cloves of garlic
  • 1, Large onion
  • pinch, mixed herbs
  • White pepper
  • Light Soya Sauce
  • Sea Salt
  • Olive Oil
  • 2, Bay Leaves

Method:

  1. Prep:
    1. Finely chop the fish
    2. Peel the eggs, separate the yolks, chop the whites
    3. Mix the yolks with a little milk to make a runny paste
    4. Finely chop the onions
    5. Finely slice the garlic
  2. Cook:
    1. Heat the olive oil, add the onions and garlic
    2. When the onions turn transparent, add the fish, potatoes, cauliflower, saute for 2 minutes
    3. Add 750ml Water + white pepper, herbs, sea salt, bay leaves, chopped boiled eggs, yolk mixture and soya sauce. Mix well.
    4. Bring to a boil, simmer covered for 15 minutes.
    5. Taste and season as required. Thicken with a little cornflour if you like.
  3. Serve with some hot, buttered toast.

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.