Lately I have been cooking one pot dishes for Alex and myself. It’s so easy to cook that from preparation to serving the piping hot food takes about 30mins all in all. That’s just what I did today after returning from marketing with my mom in the morning and we needed a quick lunch for the three of us.
This fish stew recipe is an improved version of what I have cooked earlier this week. It’s also supposed to be a french-styled stew with the use of butter and fresh herb but since I don’t have fresh herb on hand, I just made do with the Italian dried herb seasonings that I have. The stew tasted good and the two boys lapped up the food. After the meal, hb told me that he’s a happy man. So I think it’s going to be a family staple! =)
(for 2 adults n 1 toddler)
- 250gm of Ikan Tenggiri Batang/Spanish Mackerel (or any white flesh fish)
- 2 potatoes, diced
- 2 medium carrot, diced
- 1 white onion, sliced
- 5 pcs of white button mushroom, sliced
- 2 pathetic stalks of organic asparagus, sliced (optional)
- 1 tbspn of unsalted butter
- 1 tspn of Italian dried herb
- 1 tbspn of all purpose flour (or corn starch)
- 6 oz of fish stock
- Melt the butter in a deep frying pan. Then add in the onion and potatoes. Stir fry for 2 mins.
- Add in carrot, mushroom, dried herb, stock and water. Bring to boil and lower the fire to simmer for about 10-15 mins.
- Coat the fish slices with flour.
- When the potatoes and carrot are about done, add in asparagus and fish slices.
- Season with salt and pepper.
- Cooked for another 2-3 mins till the fishes are cooked and carrots are softened.
- Serve with Jasmine rice.