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Name: Fish Stew
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 6
Cuisine: American
Ingredients: 1 ts Asafoetida; 5 Garlic cloves; peeled,sliced; 1 oz Ginger root; Sea salt; Seasoned flour; 1 lb Potatoes; peeled & diced; 1 tb Sesame oil; 8 oz Mushrooms; 2 1/2 pt Water; Black Pepper freshly ground; 2 tb Chopped coriander leaves; 1 ts Tamarind; soaked in water; 3 tb Vegetable oil; 1 tb Mustard seeds; 1 1/2 lb Monkfish (or see note); 1/4 oz Coconut, grated; 2 Dried chilies; broken

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INGREDIENTS

1 ts Asafoetida
5 Garlic cloves; peeled,sliced
1 oz Ginger root
Sea salt
Seasoned flour
1 lb Potatoes; peeled & diced
1 tb Sesame oil
8 oz Mushrooms
2 1/2 pt Water
Black Pepper ; freshly ground
2 tb Chopped coriander leaves
1 ts Tamarind; soaked in water
3 tb Vegetable oil
1 tb Mustard seeds
1 1/2 lb Monkfish (or see note)
1/4 oz Coconut, grated
2 Dried chilies; broken
peeled & finely sliced

Servings

INSTRUCTIONS

*Note: Any dense white fish, or 4 large shark steaks may be substituted for monkfish. Cut the fish into chunks and toss in the seasoned flour. Heat the two oils together and throw in the ginger, garlic, chilies, mustard seeds and asafoetida. Cook for a moment then add the fish, saute for another moment, then add the mushrooms, tamarind and the 2 1/2 pints of water with the pototoes. Bring to the boil and simmer for 20 minutes. Taste and season if necessary. Add the coconut to thicken slightly, then throw in the coriander leaves. Serve with saffron rice. Source: Colin Spencer in "Country Living" (British), April 1989. Typed for you by Karen Mintzias

NOTES

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Fish Stew

1 ts Asafoetida
5 Garlic cloves; peeled,sliced
1 oz Ginger root
 Sea salt
 Seasoned flour
1 lb Potatoes; peeled & diced
1 tb Sesame oil
8 oz Mushrooms
2 1/2 pt Water
 Black Pepper freshly ground
2 tb Chopped coriander leaves
1 ts Tamarind; soaked in water
3 tb Vegetable oil
1 tb Mustard seeds
1 1/2 lb Monkfish (or see note)
1/4 oz Coconut, grated
2 Dried chilies; broken
 peeled & finely sliced

*Note: Any dense white fish, or 4 large shark steaks may be substituted for  monkfish.    Cut the fish into chunks and toss in the seasoned flour. Heat the two oils  together and throw in the ginger, garlic, chilies, mustard seeds and  asafoetida. Cook for a moment then add the fish, saute for another moment,  then add the mushrooms, tamarind and the 2 1/2 pints of water with the  pototoes.  Bring to the boil and simmer for 20 minutes. Taste and season if  necessary.  Add the coconut to thicken slightly, then throw in the  coriander leaves.  Serve with saffron rice.    Source: Colin Spencer in "Country Living" (British), April 1989. Typed for  you by Karen Mintzias

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Nutrition

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Serving Size: 1 Serving (343g)
Recipe Makes: 6 Servings

Calories: 99
Calories from Fat: 71 (72%)

Amt Per Serving		% DV

	Total Fat 7.8g	10 %
	Saturated Fat 1.1g	5 %
	Monounsaturated Fat 4.1g
	Polyunsanturated Fat 2.4g
Cholesterol 0mg		0 %
Sodium 34.6mg		1 %
Potassium 234.4mg		6 %
Total Carbohydrate 5.3g		2 %
	Dietary Fiber 1g	4 %
	Sugars, other 4.3g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 99

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