🥙 Middle Eastern

White Fish Stew

Name: White Fish Stew
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 3 medium, cubed Potato; 2 tbsp Olive Oil; 2 tbsp Tomato Paste; 2, thickly sliced Carrot; 1 tsp Ground Cumin; 750 ml Stock or Broth; 500 g White Fish

🥙 Middle Eastern

A slow-simmered middle eastern pot of white fish, root vegetables and rich broth — dinner that tastes like a warm kitchen on a cold day. About 47 minutes from fridge to table.

Prep 15 min Cook 32 min Serves 4 Medium

Ingredients

Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Potato3 medium, cubed
Olive Oil2 tbsp
Tomato Paste2 tbsp
Carrot2, thickly sliced
Ground Cumin1 tsp
Stock or Broth750 ml
White Fish500 g

Optional extras

Fresh Parsleyhandful, to finish

Instructions

1
Warm the Olive Oil in a heavy casserole and brown the white fish well on all sides — real colour means real flavour.
2
Lift the white fish out, soften the onion and garlic in the same pot, then add the ground cumin.
3
Return the white fish, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh parsley right before serving.

Chef's tip

A final squeeze of lemon just before serving lifts every other flavour.

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Watch how it's made

Video: arabic fish stew /marag samac with english subtitles · on YouTube