Dreams of Summer Fish Stew
serves 4 to 6
2 pounds firm-fleshed fish (we used Cod)
1 onion, sliced
4 garlic cloves, minced
2 t cumin
cayenne to taste
2 T tomato paste
2 cups chicken or fish stock
1 15oz can coconut milk
2 15oz cans of diced tomatoes
rice and chopped cilantro for serving
- Cut the fish into two-bite pieces (remove bones if there are any) and put this in a bowl. Squeeze the limes over the fish and let this sit while you work on the rest (about 15 minutes). Give it a stir after a few minutes to keep the fish coated with the lime.
- In a small soup pot, saute the onion in a little olive oil. When the edges just begin to brown, add the garlic and let that saute for a few minutes.
- Sprinkle the cumin and cayenne over the onions and garlic. Toast the spices for about a minute and then add the tomato paste. Stir well (so that the paste can toast, but not burn) for about 2 or 3 minutes.
- Add the tomatoes, coconut milk, and the fish - including the lime juice - to the pot. Add salt to taste.
- Add the stock a little at a time, stirring gently. Stop adding stock when the consistency is how you like it.
- Simmer for 15 minutes, or until the fish is just starting to flake apart.
- Ladle the stew over cooked rice and sprinkle with chopped cilantro.