White fish fillets are seasoned with turmeric, cumin and garlic are cooked with tomatoes and chickpeas to make this filling fish stew. I use a multi cooker but you could also make it in a slow cooker.
2 people made this
1 or 2 tablespoons oil
1 onion, finely chopped
500g white fish fillets
2 tablespoons plain flour
salt, pepper to taste
1/2 teaspoon turmeric, or to taste
1/2 teaspoon cumin, or to taste
1 (400g) tin chickpeas, drained and rinsed
3 tomatoes, chopped
freshly chopped parsley
3 cloves of garlic, crushed
125ml tomato passata
Method Prep:10min › Cook:1hr › Ready in:1hr10min
Heat oil in multi cooker on 'sauteing' mode. Add chopped onion; cook and stir for about 15 minutes to soften.
Mix flour, salt and pepper, turmeric and cumin in a bowl; add fish fillets and turn to coat in flour mixture. Arrange fish pieces on top of onion; add chickpeas, chopped tomatoes, garlic, parsley and passata.
Cover and cook for 30 minutes on 'Stewing' mode or until fish fillets can be easily flaked.