gluten & dairy free fish stew
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| Serves | 4-6 |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Total time | 25 minutes |
| Allergy | Fish, Tree Nuts |
| Dietary | Gluten Free |
| Meal type | Main Dish, Soup |
| From book | Adapted from |
Ingredients
- 1 1/2 lbs. halibut, diced (or other white fish: cod, tilaipa, etc.)
- 2 medium red potatoes, peeled & diced
- 2 Tbs. olive oil
- 1 medium yellow onion, diced
- 1/4 tsp. turmeric
- 1 small serrano chili, seeded and cut into quarters lengthwise
- 4 cloves garlic, thinly sliced
- 1 Tbs. fresh ginger, chopped fine
- 1 c. water
- 1 can gluten free coconut milk (full fat is best)
- 1 tsp. apple cider vinegar
- salt & pepper to taste
Note
This recipe was adapted to my liking from one that my sister gave me out of 5 Spices, 50 Dishes. I loved it and, surprisingly, my kids devoured it!
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Directions
| 1. | In a large pot, sauté onions in oil. | |
| 2. | Add garlic, ginger, turmeric and potatoes; sauté a minute more. | |
| 3. | Add water and Serrano chili; let boil over medium heat until the potatoes are cooked (about 10 minutes). | |
| 4. | Reduce heat to a simmer and add coconut milk and fish. Cook for another 5 minutes or so, until fish is cooked through and flakes easily. | |
| 5. | Add salt & pepper to taste and stir in vinegar. | |
| 6. | Serve as-is, over rice or cauliflower "rice". |
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