Friday night is fish night (not always, but today it is) and I have cooked a fiery, rich dish I’ve been thinking about making all week – Lentil Tarragon Fish Stew. It uses popular Asian ingredients, such as ginger and coconut milk (and oil) but is not based on any specific recipe- it is a combination of ingredients I’ve been craving (all week) which together are rather delicious, I think. I hope you agree.
Don’t you just love it when you can whip up something delicious in less than 30 minutes? I do. Especially when it can feed a family. Fish cooks very quickly and so does the stew (only about 15 minutes) so the entire dish (including preparation time) is ready in under 30 minutes. And while the stew is making you’ll have enough time to prepare some fluffy basmati rice to go with it. How is that for a quick weeknight dinner idea?
You can use any white fish to make this recipe, so just use whatever is easiest to get where you live (I used cod). Frozen fish is fine too, only let it thaw completely first (you can stick it in the fridge overnight) and remove any excess water. Fish cooks very quickly so it gets added to the stew in the last 2 minutes of cooking – after you’ve turned off the heat let it stand, covered, for about 3 more minutes and the stew is ready to eat! Overcooking the fish might make it tough and stringy, but do ensure it is cooked through before you serve it.
I think tarragon goes extremely well with fish – I’ve used it before in my spicy fish wraps recipe and I am using it in this recipe. It is so fragrant and really complements the coconut and ginger in the stew. So apart from some chilli for a bit of heat (using a whole chilli makes it quite spicy, for a Westerner that it is:) and red lentils to thicken up the sauce, you don’t need anything else. This Lentil Tarragon Fish Stew is really super simple.
See this link for more quick and simple WEEKNIGHT DINNER IDEAS.
I am bringing this recipe to #CookBlogShare, hosted this week by Eb at Easy Peasy Foodie.
Yields 4-5 portions
10 minPrep Time
18 minCook Time
28 minTotal Time
- 400 g cod/haddock filet, skinned, boneless, chopped into chunks
- 1/2 cup red lentils, rinsed
- 2 tablespoons tarragon, leaves only (about 6 twigs), finely chopped
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tablespoons ginger, finely chopped
- 1 small chilli, finely chopped (use less if you want it less spicy)
- 1x400g tin tomatoes
- 160 ml coconut milk
- 2 tablespoons coconut oil
- 1 teaspoon coarse sea salt
- In a large pot heat up the coconut oil, add the garlic, ginger, chilli and onion, lower the heat and cook for a minute stirring occasionally.
- Add the lentils, stir and cook for another minute or so.
- Add the tomatoes, coconut milk, tarragon and salt, stir, cover and cook slowly for 15 minutes, stirring often (don't let the lentils stick to the bottom of the pot).
- Add the fish, stir carefully, cover and cook for 2 minutes. Turn off the heat and leave to stand, covered, for about 3 more minutes. Serve with rice or quinoa (ensure the fish is cooked through).