FISH STEW (”Best Soup”)(From AWL)www.simplyrecipes.com/recipes/fish_stew_with_gi

FISH STEW (”Best Soup”)(From AWL)https://www.simplyrecipes.com/recipes/fish_stew_with_ginger_and_tomatoes/This game is making my life difficult with the recipes :P This is my best stab at “best stew” since it calls for 1. Fish 2. Root vegetables, and 3. some hybrid cops that have any 2 of potato, sweet potato, and carrot.Ingredients:4 small (15 ounces, 443 g) red potatoes2 tablespoons olive oil3 tablespoons finely grated fresh ginger1 clove garlic, crushed1 can (14 to 16 ounces, 400 to 453 g) diced tomatoes½ teaspoon sugar½ teaspoon salt, or more to taste¼ teaspoon black pepper, or more to taste¼ teaspoon crushed red pepper3 cups (700 ml) chicken stock2 pounds (.90 kg) boneless firm-fleshed white fish, such as haddock, halibut, hake, flounder, pollock, whiting, or other local fish (it’s okay if the skin is still on)2 tablespoons chopped fresh parsleyDirections:Without peeling, slice the potatoes into ¼-inch rounds. Steam them over boiling water in a vegetable steamer, tightly covered, for 10 minutes, or until tender. Set aside.Meanwhile, In a Dutch oven or other large pot over medium heat, heat the oil and add the ginger, garlic, tomatoes and their liquid, sugar, salt, black pepper, and red pepper. Cook, stirring, for 3 minutes. Add the stock, bring to a boil, lower the heat, and simmer for 10 minutes, or until the flavors mellow.Add the potatoes and return the sauce to a boil. Simmer 2 minutes.Cut the fillets into 3-inch pieces. Add them to the sauce and press them down into the pan to submerge them in the liquid. Cover the pan and cook for 5 minutes, or until the fish is opaque and flakes easily with the tip of a knife.Taste for seasoning and add more salt and black pepper, if you like. Sprinkle with parsley before serving. -- source link

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