Quick Fish Stew

Serves: 5


  • 10g organic butter or coconut oil
  • 2 garlic cloves – chopped finely
  • 1 ½ tsp ground cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 250ml cold water
  • 1 x 400g can chopped tomatoes
  • 8 cherry tomatoes
  • 1 green pepper, deseeded and cut into chunks
  • 1 kg white fish fillets (cod, haddock, pollock – cut into chunks
  • 60g coriander – finely chopped
  • 1 lemon cut into quarter wedges



  1. Heat butter or oil in a large sauce pan
  2. Add the garlic and still well.  Cook for 30 seconds
  3. Add the cumin, paprika and salt and continue to cook for 1 minute stirring continuously
  4. Add the water and tinned tomatoes, bring to the boil then reduce to a simmer
  5. Add the pepper and simmer for 5 minutes
  6. Add the fish and the cherry tomatoes and cook for 10 minutes until the flesh falls apart.
  7. Break the fish up with the spoon and stir in the coriander
  8. Remove from the heath and serve with a wedge of lemon


Recipesmartin cohenMains