Fish Stew with Ginger and Tomatoes

Name: Fish Stew with Ginger and Tomatoes
Yield: 4
Ingredients: 4 small (15 ounces, 443 g) red potatoes; 2 tablespoons olive oil; 3 tablespoons finely grated fresh ginger; 1 clove garlic, crushed; 1 can (14 to 16 ounces, 400 to 453 g) diced tomatoes; 1/2 teaspoon sugar; 1/2 teaspoon salt, or more to taste; 1/4 teaspoon black pepper, or more to taste; 1/4 teaspoon crushed red pepper; 3 cups (700 ml) chicken stock; 2 pounds (.90 kg) boneless firm-fleshed white fish, such as haddock, halibut, hake, flounder, pollock, whiting, or other local fish (it’s okay if the skin is still on); 2 tablespoons chopped fresh parsley

Fish Stew with Ginger and Tomatoes was pinched from <a href="http://www.simplyrecipes.com/recipes/fish_stew_with_ginger_and_tomatoes/" target="_blank">www.simplyrecipes.com.</a>

"This easy fish stew with ginger and tomatoes is both warming and light. Ready in about 30 minutes...."

INGREDIENTS

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4 small (15 ounces, 443 g) red potatoes

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2 tablespoons olive oil

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3 tablespoons finely grated fresh ginger

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1 clove garlic, crushed

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1 can (14 to 16 ounces, 400 to 453 g) diced tomatoes

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1/2 teaspoon sugar

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1/2 teaspoon salt, or more to taste

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1/4 teaspoon black pepper, or more to taste

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1/4 teaspoon crushed red pepper

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3 cups (700 ml) chicken stock

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2 pounds (.90 kg) boneless firm-fleshed white fish, such as haddock, halibut, hake, flounder, pollock, whiting, or other local fish (it’s okay if the skin is still on)

•

2 tablespoons chopped fresh parsley

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