Fish Stew with Turmeric, Sweet Potatoes & Carrots
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- Level
- very easy
- Prep Time
- 25 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 2
- sweet poatoes, large, peeled and cut into 1/2 inch thick slices
- 2
- carrots, large, cut into 1/2 inch thick slices
- 2 tbsp
- olive oil
- 30 ml
- 2 tbsp
- lime juice
- 30 ml
- 1 tsp
- turmeric
- 3 g
- 1/2 tsp
- salt
- 3.5 g
- 1
- small bird's eye chili pepper, thinly sliced
- 1 lb
- white fish, skinless, cut into large pieces
- 455 g
- 1
- onion, chopped
- 2
- garlic cloves, chopped
- 2 tbsp
- fresh ginger, chopped
- 12 g
- 1
- tomato, diced
- 1/2 cup
- low-sodium chicken broth
- 125 ml
- 1/2 cup
- light coconut milk
- 125 ml
- 1
- lime, cut into wedges
Directions
Step 1
With the rack in the middle position, preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.
Step 2
Place the vegetables onto the prepared baking sheet and toss to coat with 1 tbsp (15 ml) of the oil. Bake for 30 minutes or until al dente.
Step 3
Meanwhile, in a shallow dish, combine the lime juice, turmeric, salt and chili pepper. Add the fish and coat well. Let marinate for 5 minutes.
Step 4
In a large non-stick skillet over medium-high heat, brown the onion, garlic and ginger in the remaining oil (1 tbsp / 15 ml). Add the fish, tomato, broth and coconut milk.
Step 5
Cook for 5 to 8 minutes or until the fish is cooked and the sauce has thickened slightly. Remove from the heat. Let rest for 5 minutes before serving with the vegetables and lime wedges, if desired
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