Lazy Fish Stew

I’ve had cravings recently for all things fish or seafood, and decided to do something with the haddock filets in my freezer. This dish is inspired by a more complicated Portuguese fish stew (Caldeirada de Peixe) that requires at least 7 types of fish and seafood to be considered “authentic”, as well as a few hours of simmering at low heat. As the name implies, my version of this dish is a lot less labour intensive and also doesn’t take as long; it was 5:20 pm when I got home, and about 6 pm when I started eating.I’ve also opted to add a few eggs on top of the stew that poach in all the juices, making for a tasty finish and pretty presentation.

Serves: 2

Ingredients

1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, chopped

½ red pepper, coarsely chopped

8 mushrooms (I used a mix, but I think any kind would do)

10 cherry tomatoes, halved (or 1 tomato, chopped)

2 haddock filets, (or any other kind of fish) cut into 1 inch pieces

1 tablespoon pimento sauce (Available in the international aisle, or if not use tomato paste and a few pinches of chili flakes)

½ teaspoon ground coriander

½ teaspoon ground mustard

½ teaspoon dried thyme

½ cup of warm fish stock, or water (leave it simmering on the stovetop)

2 medium potatoes, peeled and cut into ¼” rounds

2 eggs

salt and pepper to taste
cilantro or parsley for garnish

1. In a medium saucepan, heat the oil at medium heat and add the onions. As the onions become translucent (about 1 minute), add the garlic.

2. Next add the rest of the veggies (red pepper, mushrooms and tomatoes) to the pan and stir.

3. As the vegetables start releasing their juices, add the fish pieces, pimento sauce and spices (wait for the salt and pepper until the end). Mix a few times to distribute all of the ingredients, put the lid on and lower the heat.

4. After about 5 minutes, the fish should be flaky but there probably won’t be enough liquid to boil the potatoes. This is where the warm fish stock, (or water) comes to the rescue! It’s a good idea to taste at this step and decide if you need salt and/or pepper.

5. Once you’ve added your liquid of choice and seasoned to your taste, layer the potatoes on top so they are barely peeking out from under the liquid. Depending on the size of you’re pan, you’ll probably have about 2 layers or so of potatoes.

6. Once you’ve added the potatoes, avoid stirring the pot and inadvertently mashing the potatoes and fish. Cover the pot while the potatoes cook, about 5 or 6 minutes.

7. Check on the potatoes. You don’t want them quite cooked, but on their way there. Break open the eggs on top of the stew, cover the pot, and turn off the heat. Keep the lid on the pot for another 2 minutes so the eggs poach and the potatoes finish cooking.

8. Garnish with freshly chopped cilantro or parsley.