This spicy aromatic Easy Fish Stew with Red Lentil is gluten and dairy free and makes a healthy and delicious weeknight dinner idea.
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 – easy fish stew with red lentil. It contains popular Asian ingredients, such as ginger and coconut milk (and oil) but is not based on any specific recipe. It is simply a combination of ingredients I’ve been craving (all week) which together are rather delicious.
I hope you’ll agree.
How to make easy fish stew
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 the entire dish (including preparation time) is ready in under 30 minutes!
And while the stew is bubbling away you’ll have enough time to prepare some fluffy basmati rice to go with it. How is that for a quick weeknight dinner idea?
To make the stew start by briefly frying the ginger, garlic, chilli and onion in the coconut oil. Then add the red lentils and continue cooking for another minute or so. Add the rest of the ingredients (not the fish), cover and simmer for about 15 minutes stirring occasionally.
You may also like this vegetarian lentil lasagna, where I’ve used red as well as green lentils.
When to add the fish into the stew
As fish cooks very quickly 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 before serving. Overcooking the fish might make it tough and stringy, but do ensure it is cooked through before you serve it.
What fish to use in lentil fish stew
You can use any white fish to make this easy stew recipe, so just use whatever is easiest to get where you live. (I used cod but haddock, pollock or hake would be fine too). Frozen fish is fine too, only let it thaw completely first and remove any excess water. You can refrigerate it overnight to defrost slowly.
Fish stew with tarragon
I think tarragon goes extremely well with fish. I’ve used it before in my Spicy Fish Wraps recipe as well as this Fish Pie with Avocado and Tarragon. It is so fragrant and really complements the coconut and ginger in the stew. So apart from some chilli for a bit of heat you don’t need much else to make this delicious red lentil fish dish.
More one pot fish dinner ideas
Need more easy meal ideas using fish? Try this easy fish in vegetable tomato sauce! It’s a Polish inspired quick, easy and delicious dish. You might also like this healthy fish pie with cauliflower topping or this easy tuna bake with butternut squash. Check out also this salmon pot pie with sweet potato and spinach.
Easy Fish Stew with Red Lentil
- 400 g cod/haddock filet skinless, boneless, chopped into chunks
- 1/2 cup red lentils rinsed
- 2 tablespoons fresh tarragon leaves only (about 6 twigs), finely chopped, or approx.2 tsp dry
- 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)
- 1 x400g 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).
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RECIPE LINK PARTIES
I am bringing this red lentil fish stew recipe to #CookBlogShare, hosted this week by Eb at Easy Peasy Foodie.