Beef Cod Fish And Soy Milk Stew Recipes

EASY 20-MINUTES FISH STEW

Steps:

• Heat oil in a large skillet or cast iron. Add onion and garlic, cook until fragrant (3 minutes). Add diced tomatoes, stir. Proceed to add in coconut milk, sour cream (if using) and tomato paste. Give sauce a stir and allow it to cook for about 3 minutes.
• Add sliced pepper and cod chunks. Season wtih salt, pepper and red pepper flakes. Cover and allow fish to simmer for 10-12 minutes. About 3/4 of the way carefully turn the cod, if the fish hasn't been fully immerse in the broth.
• When done, garnish with fresh cilantro and serve.

SLOW-COOKED FISH STEW

Steps:

• In a 5-qt. slow cooker, combine the first 15 ingredients. Cook, covered, on low 6-8 hours or until potatoes are tender., Remove bay leaf. Stir in cod, tomatoes and milk; cook, covered, 30-35 minutes longer or until fish just begins to flake easily with a fork.

CREAMY COD CHOWDER STEW

Steps:

• Bring a saucepan of salted water to the boil, add the potato and parsnips, and boil until almost tender - about 4 mins. Drain well.
• Meanwhile, put the fish in a pan where they will fit snugly but not on top of each other. Cover with the milk, poke in the parsley stalks and bring the milk to a gentle simmer. Cover the pan, turn off the heat and leave to sit in the milk for 5 mins. Lift the fish out and break into large chunks. Discard the parsley stalks but keep the milk.
• Put the spring onion whites, milk and flour in a saucepan together. Bring to a simmer, whisking continuously, until the sauce has thickened and become smooth. Turn the heat down, add the drained potatoes and parsnips, the lemon zest and half the juice, and cook gently for 5 mins, stirring occasionally. Stir in the spring onion greens, fish and parsley, and taste for seasoning - it will need plenty of pepper, some salt and maybe more lemon juice from the leftover half. Divide between two shallow bowls, serve with chunks of crusty bread and enjoy.