Tandoori Fish Stew

The thing I love about spices is that when I cook with them I truly feel like I’m immersed in the culture through the food–while I can’t be physically in India, Pakistan or Afghanistan, being able to explore their world through spices satisfies a yearning of my Bohemian spirit and soul.Sometimes I can find inexpensive fish at the market that’s just right for making stew.  I make sure it’s in filet form, thus making it easier to whip up this ‘Tandoori Fish Stew’.  Tandoori is used with chicken dishes often, but I thought I’d experiment with it in this fish stew.  Wikopedia describes it as a “…traditional (spice) in north IndianPakistani and Afghan cooking. The specific spices vary somewhat from one region to another, but typically include garam masalagarlicgingeronioncayenne pepper, and other spices and additives (e.g. lemon juice …). The spices are often ground together with a pestle and mortar.”   Healthy, tasty and easy to throw together in a pot…you’ll eat more than one bowl and have some good crusty bread for sopping.

Tandoori Fish Stew

What you need:

4 tbl butter (divided)

3 tbl olive oil

1 tsp minced garlic

1 cup sweet onion chopped

1 cup celery/leaves chopped

1 cup sliced fresh carrots

4 cups organic chicken broth

1 tsp salt

1 tsp fresh ground pepper

2 tsp tandoori

2 cups chopped fresh fish (white flaky fish works)

¾ cup fresh or frozen corn kernels

¾ cup frozen baby green limas

½ cup chopped fresh Italian parsley

Tandoori Fish Stew

Tandoori Fish Stew

What you do:

In a large skillet, melt 2tbl butter and add olive oil. Over medium heat, sauté garlic a few minutes then add chopped onions, celery and carrots.  Cook about 5 minutes.  Add broth, salt, pepper, tandoori and blend. Reduce heat to low and cover.   In a separate saucepan over medium heat, melt 2 tbl butter and cook fish about 5-7 minutes turning and tossing.  It will flake and fall apart.  Scoop the fish into the soup skillet and blend.  Finally, add corn, limas and fresh parsley.  Blend, cover and let simmer about 20-30 minutes.  It’s ready to eat!

Tandoori Fish Stew

©2012 Alice D’Antoni Phillips  Ally’s Kitchen