Nigella’s Fish Stew is made with skinless boneless haddock, sweet potato, fresh ginger, garlic, onion, and spices like ground mace, turmeric, and cumin. This delicious Nigella’s Fish Stew recipe creates a hearty dinner that takes about 1 hour to prepare and can serve up to 4 people.
Ingredients Needed:
- ¼ teaspoon ground mace
- ½ teaspoon ground ginger
- ½ teaspoon ground turmeric
- ½ teaspoon hot smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 1 large sweet potato (approx. 250g / 1¾ cups, diced)
- A small bunch of fresh coriander (approx. 25g / 1 cup leaves)
- approx. 20 grams fresh ginger
- 2 fat cloves of garlic
- 1 onion (approx. 175g / 1⅓ cups, chopped)
- 2 x 15ml tablespoons olive oil
- 1 orange
- 2 x 400 grams tins of chopped tomatoes
- 1 x 15ml tablespoon tomato puree
- 1 teaspoon Maldon sea salt flakes (or ½ teaspoon fine sea salt)
- 1 teaspoon runny honey (or maple syrup)
- 750 grams skinless boneless haddock or other firm white fish (in 1 thick piece or thick-cut fillets)
How To Cook Fish Stew:
- Prepare the Ingredients: Measure all the spices into a small bowl. Peel and dice the sweet potato into 1 cm (½ inch) cubes. Finely chop the coriander stalks for about 3 tablespoons. Peel and finely grate the fresh ginger for about 1 teaspoon. Peel and roughly chop the onion. Peel the garlic.
- Cook the Base: Heat the olive oil in a heavy-based pan or casserole (about 22cm / 9 inches diameter). Add the chopped onion and cook gently for about 20 minutes until soft and slightly golden.
- Add Flavours: Grate in the orange zest and add the minced garlic, chopped coriander stalks, and grated ginger. Stir over gentle heat, then add the measured spices.
- Combine the Vegetables: Add the diced sweet potato to the pan and mix with the spiced onion for about a minute. Pour in the tinned tomatoes. Fill each empty can halfway with cold water, swish it around, and add to the pan. Stir in the tomato purée, salt, and honey (or maple syrup). Squeeze the juice from half of the zested orange (about 1 tablespoon) into the pan and stir everything together.
- Simmer: Increase the heat to bring the stew to a boil. Cover with a lid, reduce the heat, and let it simmer for 40-45 minutes until the sweet potato is soft and the sauce has thickened slightly.
- Cook the Fish: If you prepared the stew in advance, reheat it now. Cut the fish into large bite-sized pieces and add it to the simmering sauce. Lower the heat, cover the pan, and cook for 3-5 minutes until the fish is cooked through, depending on the thickness.
- Serve: Remove the pan from heat and let it sit with the lid off for 2 minutes. Chop the remaining coriander leaves and sprinkle them over the stew before serving.
Recipe Tips
- Use Fresh Fish: For the best flavour and texture, choose fresh, firm white fish like haddock. Frozen fish can work, but ensure it’s completely thawed before cooking.
- Prep Ingredients in Advance: Chop the vegetables and measure out spices beforehand. This makes cooking easier and faster when you’re ready to start.
- Adjust Spice Levels: If you prefer a milder stew, reduce the amount of hot smoked paprika or skip it altogether. You can always add more spice later if needed.
- Simmer Gently: When cooking the fish, keep the heat low to avoid overcooking. Fish cooks quickly, so check it after 3 minutes to prevent it from becoming tough.
- Add Extra Veggies: To boost nutrition and flavour, consider adding other vegetables like bell peppers or spinach to the stew. Just add them when you add the sweet potato.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover fish stew cool to room temperature. Then, put it in an airtight container and store it in the fridge. It will stay fresh for about 3 days.
- Freeze: To freeze leftover fish stew, let it cool completely and place it in a freezer-safe container. Label it with the date. It can be frozen for up to 3 months. To thaw, move it to the fridge overnight before reheating.
- Reheating: To reheat leftovers fish stew, pour it into a saucepan and warm over medium heat, stirring occasionally, until heated through for 7 minutes. You can also microwave it in a covered bowl for 2-3 minutes, stirring halfway through, to ensure even heating.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup)
- Calories: 320
- Total Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 70mg
- Sodium: 680mg
- Potassium: 600mg
- Total Carbohydrate: 15g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 30g
Try More Nigella Lawson Recipes:
- Nigella Chicken Biryani
- Nigella Chicken Shawarma
- Nigella Sardine Pasta
- Nigella Meatloaf Recipe
- Nigella Fish Pie Recipe
Nigella Fish Stew
Description
Nigella’s Fish Stew is made with skinless boneless haddock, sweet potato, fresh ginger, garlic, onion, and spices like ground mace, turmeric, and cumin. This delicious Nigella’s Fish Stew recipe creates a hearty dinner that takes about 1 hour to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Ingredients: Measure all the spices into a small bowl. Peel and dice the sweet potato into 1 cm (½ inch) cubes. Finely chop the coriander stalks for about 3 tablespoons. Peel and finely grate the fresh ginger for about 1 teaspoon. Peel and roughly chop the onion. Peel the garlic.
- Cook the Base: Heat the olive oil in a heavy-based pan or casserole (about 22cm / 9 inches diameter). Add the chopped onion and cook gently for about 20 minutes until soft and slightly golden.
- Add Flavours: Grate in the orange zest and add the minced garlic, chopped coriander stalks, and grated ginger. Stir over gentle heat, then add the measured spices.
- Combine the Vegetables: Add the diced sweet potato to the pan and mix with the spiced onion for about a minute. Pour in the tinned tomatoes. Fill each empty can halfway with cold water, swish it around, and add to the pan. Stir in the tomato purée, salt, and honey (or maple syrup). Squeeze the juice from half of the zested orange (about 1 tablespoon) into the pan and stir everything together.
- Simmer: Increase the heat to bring the stew to a boil. Cover with a lid, reduce the heat, and let it simmer for 40-45 minutes until the sweet potato is soft and the sauce has thickened slightly.
- Cook the Fish: If you prepared the stew in advance, reheat it now. Cut the fish into large bite-sized pieces and add it to the simmering sauce. Lower the heat, cover the pan, and cook for 3-5 minutes until the fish is cooked through, depending on the thickness.
- Serve: Remove the pan from heat and let it sit with the lid off for 2 minutes. Chop the remaining coriander leaves and sprinkle them over the stew before serving.
Notes
- Use Fresh Fish: For the best flavour and texture, choose fresh, firm white fish like haddock. Frozen fish can work, but ensure it’s completely thawed before cooking.
- Prep Ingredients in Advance: Chop the vegetables and measure out spices beforehand. This makes cooking easier and faster when you’re ready to start.
- Adjust Spice Levels: If you prefer a milder stew, reduce the amount of hot smoked paprika or skip it altogether. You can always add more spice later if needed.
- Simmer Gently: When cooking the fish, keep the heat low to avoid overcooking. Fish cooks quickly, so check it after 3 minutes to prevent it from becoming tough.
- Add Extra Veggies: To boost nutrition and flavour, consider adding other vegetables like bell peppers or spinach to the stew. Just add them when you add the sweet potato.
Nigella Fish Stew