This healthy and satisfying fusion stew is the result of a craving for a quick but delicious soup.
By Nancy Lopez-McHugh
The soup is a fusion recipe that I quickly came up with. It was really a result of a craving for quick soup. I can eat soup and stew year round, but lately I can’t get enough of either. This one really hit the spot because it was spicy, had fish-which I was craving, and many vegetables to make it healthy.
With the busy holiday season fast approaching this stew will keep you satisfied with minimal cooking effort. But it will also protect your waistline during this indulgent season. Enjoy the stew alongside country bread or your favorite bread.
- 1 lb. or 500 gm firm white fish fillets
- 1 can stewed whole tomatoes
- 1 small onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 hot chile, thinly sliced
- 3 whole pickled bamboo shoots, thinly sliced
- 1 bag frozen green beans (340g)
- 3 sprigs of Italian or sweet basil, leaves only
- 1 tsp. Thai red curry paste
- ½ tbp. dried ground lemon grass
- 1 tsp. dried ground celery leaf
- 2 tbsp. fish sauce
- 1 tbsp. light soy sauce
- 1 tbsp. olive or vegetable oil
- 6 cups low sodium vegetable broth
- In a large pot heat the oil and saute onions until soft and translucent, then add garlic and cook another 2 minutes. Next add the curry paste and mix with a bit of water or broth to break up the paste. Add all remaining ingredients except the fish fillets. Bring to a soft boil, add the fish fillets and simmer for 30 minutes.