Red Fish Stew, Fast and Spicy

Name: Red Fish Stew, Fast and Spicy
Yield: makes 4 servings
Ingredients: 5 small dried red chiles, or to taste; 1 large onion, peeled and cut into chunks; 5 garlic cloves, peeled; One 1-inch piece fresh ginger, peeled and cut into chunks; 1 teaspoon ground turmeric; 1/4 cup Tamarind Paste (page 585), optional; 2 cups fish or chicken stock, preferably homemade (page 161 or 160), or water; 1/2 cup coconut milk, homemade (page 584) or canned, optional; Salt and black pepper to taste; 1 1/2 to 2 pounds firm white fish, shrimp, or any combination of seafood (see headnote); Lime wedges (especially if you don’t use tamarind) for serving

December 14, 2011

This is a fast stew you can make with a variety of fish—a few scraps if that’s all you have—or with one or more types of prime fish. For example, it’s great with shellfish only: shrimp or a combination of shrimp, scallops, and a mollusk, like mussels (make sure they’re well washed). But you can make it with a single piece of sturdy fish, like monkfish or halibut. In any case, be sure to serve it with plenty of white rice, preferably basmati.

Recipe notes

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