Monday, November 26, 2012

Allergy free fish stew with damper recipe

  • 1 tbsp olive oil
  • 4 cloves garlic, finely chopped
  • 1 tsp turmeric
  • 800g tomatoes, chopped
  • 2 medium potatoes, peeled and diced
  • 400g can cannellini beans, drained, rinsed
  • 600g ling fillets, cut into large pieces
  • Salt and pepper, to taste
  • 1/3 cup fresh coriander, chopped (optional)
  • Crusty allergy free damper rolls, to serve (see note)

  • Heat the oil in a large saucepan over a medium heat.
  • Add the garlic and cook, stirring, for 1 minute.
  • Add the turmeric and cook, stirring, for 30 seconds.
  • Reduce the heat to low.
  • Stir in the tomatoes and 1 cup of cold water.
  • Add the potatoes, cover and bring to the boil.
  • Simmer, covered, for 10 minutes.
  • Add the beans and return to the boil.
  • Once boiling, add the fish.
  • Season with salt and pepper.
  • Cover and cook for 5 minutes or until the fish is cooked through.
  • Spoon the stew into bowls and sprinkle with coriander.
  • Serve with damper rolls.

  • Use the Allergy free plain damper recipe but divide the damper into three before cooking and cook for 35 minutes. Check they are cooked through before removing from the oven.

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