Fish stew with caraway
4 servings
20 minutes
Fish stew with cumin is a fragrant and rich dish of European cuisine that combines the tenderness of white fish with spicy seasonings. Cumin, known for its warming and deep notes, gives the stew a distinctive flavor, while paprika adds a pleasant spiciness. Tomatoes and sweet peppers make the texture juicy, filling the dish with freshness and a slight tanginess. Historically, stew emerged as a way to prepare fish available year-round, especially in coastal regions of Europe. This dish is perfect for a cozy family dinner and is served with lemon to enhance the flavor balance and fresh cilantro for a finishing touch. Fish stew with cumin can be paired with light sides like rice or fresh bread, making it a versatile choice for seafood lovers and those who enjoy spicy flavors.
1
We cut the fish into small pieces. Frozen fillet can be used (in this case, it needs to be thawed in advance).
- White fish fillet: 450 g
2
We will blanch the tomatoes in boiling water and remove their skin, then cut them into cubes. We will also chop the sweet pepper, removing the seeds.
- Tomatoes: 2 pieces
- Red sweet pepper: 1 piece
3
In a saucepan, we heat olive oil. We crush the garlic with a knife and add it to the saucepan along with cumin and paprika. We stir and wait.
- Olive oil: 1 tablespoon
- Garlic: 2 cloves
- Caraway: 1 teaspoon
- Ground paprika: 0.5 teaspoon
4
As soon as it smells, we add tomatoes and half a glass of water, bring to a boil, and reduce the heat. We place the pepper in the saucepan and simmer for 5 minutes.
- Tomatoes: 2 pieces
- Red sweet pepper: 1 piece
5
We will add fish to the stewed vegetables, cover with a lid, and leave it for another 5 minutes.
- White fish fillet: 450 g
6
Sprinkle with chopped coriander leaves and confidently serve with lemon wedges.
- Cilantro (coriander leaves): pinch
- Lemon: 1 piece
