Whitefish and Veggie Stew
Looking for a hearty international meal? This white fish stew will do the trick!
you're making mealtime meaningful.
This recipe comes to us all the way from Armenia! Whitefish is boiled and then stewed with roasted veggies and a flavorful tomato sauce. The end result is a low-fat, low-carb meal with lots of protein and B vitamins!
If you’re looking for a different kind of recipe that doesn’t take much time to prepare, then check out this Whitefish and Veggie Stew! See how it all comes together in the video below.
To get started on this dish, cook the cleaned fish in a large pot with boiling water and salt. When the fish is cooked, about 10 minutes or so, strain the broth and put it aside.
Next, fry the chopped carrots and onion in a skillet for 1-2 minutes. Add the flour to thicken the sauce, and roast for 1 minute. Then, finely chop the fresh parsley and mix it with crushed allspice and garlic. Add the spices and vegetables together with the tomato paste and continue frying for 2-3 minutes. Add the broth, salt, and pepper, and keep cooking for another 2-3 minutes.
Dip the cooked fish in the vegetable sauce and keep cooking for 10 to 15 minutes on low heat. When serving you may add chopped fresh parsley. If you’re looking for a hearty international meal that won’t take much time, this is the recipe for you! Are you brave enough to give it a shot? Check out the ingredient list and step-by-step instructions below!
White Fish and Veggie Stew
Yield(s): Makes 4 servings
15m prep time
15m cook time
you're making mealtime meaningful.
Ingredients
- 4 medium-sized white fish
- 1 cup carrots, chopped
- 1 cup red onions, chopped
- 1/2 cup unsalted butter
- 1/3 cup tomato paste
- 1/3 cup flour
- 2 garlic cloves, chopped
- 1 teaspoon allspice
- 2 teaspoons salt
- 1 teaspoon fresh ground pepper
- 1/4 cup fresh parsley, chopped
Preparation
- In a saucepan, cook the cleaned fish in boiling water with salt. When the fish is cooked, strain the broth and put it aside.
- Fry the chopped carrots and onion in a skillet for 1-2 minutes, add the flour and roast for 1 minute.
- Finely chop the fresh parsley and mix it with crushed allspice and garlic. Add to vegetables together with the tomato paste and continue frying for 2-3 minutes.
- Add the broth and the seasonings – salt, black pepper and keep cooking for another 2-3 minutes.
- Dip the cooked fish in the vegetable sauce and keep cooking for 10 to 15 minutes on low heat. When serving you may add chopped fresh parsley.
