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.
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Fusion Mediterranean-Asian Fish Stew
- Total Time: 45 minutes
- Yield: 2-4 servings
Description
This Fusion Mediterranean-Asian Fish Stew combines spicy flavors and healthy ingredients for a quick, satisfying meal that’s perfect year-round.
Ingredients
- 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 (340 g)
- 3 sprigs of Italian or sweet basil, leaves only
- 1 tsp (5 ml) Thai red curry paste
- 1/2 tbsp (8 ml) dried ground lemon grass
- 1 tsp (5 ml) dried ground celery leaf
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) light soy sauce
- 2 tbsp (30 ml) olive oil
- 6 cups (1440 ml) low sodium vegetable broth
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the finely chopped onion and sauté for about 5 minutes until soft and translucent.
- Add the garlic and cook for another 2 minutes, stirring frequently.
- Stir in the Thai red curry paste, mixing it with a splash of the vegetable broth to help break up the paste.
- Add the sliced chile and bamboo shoots, and cook for an additional 2 minutes.
- Add the stewed tomatoes (with their juices), green beans, lemon grass, celery leaf, fish sauce, soy sauce, and the remaining vegetable broth. Bring to a gentle boil.
- Season with salt and pepper to taste.
- Gently add the fish fillets to the pot, ensuring they are submerged in the liquid.
- Cover the pot and let the stew simmer for 30 minutes, or until the fish is cooked through and flakes easily with a fork.
- Stir in the basil leaves just before serving.
- Serve hot with country bread or your favorite bread.
Notes
- Serve the stew with country bread or your favorite bread for a complete meal.
- You can use any firm white fish fillets you prefer.
- Adjust the level of spice by using more or less chile.
- The stew can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Soup
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8
- Sodium: 800
- Fat: 15
- Carbohydrates: 20
- Fiber: 5
- Protein: 30
- Cholesterol: 60
If You Liked This Recipe, You’ll Love These
- Hearty Potato and Seafood Stew
- Crispy Fish Tacos with Avocado Sauce and Cilantro Slaw
- Thai Green Curry Fish Soup
- Chicken Khao Soi: Curry Noodle Soup
Frequently Asked Questions
What are pickled bamboo shoots and where do I find them?
Pickled bamboo shoots are the thinly sliced, fermented shoots of the bamboo plant, sold in jars or cans. They add a tangy, slightly sour note and a tender-crisp texture that contributes to the fusion character of this stew. Look for them in Asian grocery stores or in the Asian foods section of larger supermarkets.
How do I control the spice level in this stew?
Just adjust the amount of hot chile — use more for a spicier stew or scale it back for a milder result. I use 1 hot chile, thinly sliced, as the default.
OBSESSED with how fast this comes together, and it was just spicy enough for me.
So delicious! We substituted gochujang sauce for the Thai red curry paste and seeded whole tomatoes for the stewed tomatoes. We also added noodles and baby bok choy.
This will be a recipe that we thoroughly enjoyed and will make again!