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Categories:
cilantro garlic tomatoes whitefish olive oil paprika ground cumin ground turmeric ground pepper cayenne pepper chicken
Viewed: 36 - Published at: a year agoIngredients
- 1 large bunch cilantro, chopped (optional)
- 3 large garlic cloves, chopped
- 3 tomatoes, sliced or 2 15oz cans diced tomatoes (including juice)
- 4 5-to 6-ounce whitefish fillets (basa or swai)
- 2 Tablespoon olive oil
- 1 Tablespoon paprika (smoked)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground pepper
- maybe add some cayenne pepper or sriracha?
- 1/2-2 cups (about) chicken or fish stock
Method
- Spread cilantro evenly over bottom of heavy Dutch oven, Sprinkle with garlic; arrange tomatoes over. Set fish atop tomatoes. Whisk oil, paprika, bouillon granules, cumin, turmeric and pepper to blend in small bowl. Pour over fish. Add enough water to pot to reach bottom of fish. Bring water to boil over high heat. Cover pot, reduce heat to medium-low and simmer until fish is just cooked through, about 7-10 minutes.
- Using large spatula, transfer fish and vegetables to platter. Spoon some cooking liquid over and serve.
- Served over noodles or rice.
