12 Comments

  1. Julie

    Tried this over the weekend and it was a hit! Love the flavor from the ginger. I upped the crushed red pepper to 1/2 t for a little more spice, and cooked the potatoes right in the stew until just beginning to soften before adding the fish. Crusty bread on the side for dunking…heavenly! Will be making this again.

  2. Ann Fleener

    I wonder how this would adapt in the Instant Pot! Looks delicious!

    • Emma Christensen

      Interesting idea! I haven’t done a lot of fish in the Instant Pot….yet. :) If you try it, let us know how it works out!

      • Ann Fleener

        I did try it! Put everything in the Instant Pot raw and cooked for 10 minutes with a quick release and whaa laah it was delicious! Next time I will add more potatoes, but the fish was just right.

  3. :)

    Do you eat this as a stoup with bread? Or do you serve it over grains?

    • Emma Christensen

      I think either would be great! You could also certainly serve it on its own. Enjoy!

  4. Michael

    Further to my previous comment, successfully made this tonight – big thumbs up!!
    Thanks for sharing.

  5. Kristin

    Made this tonight. Way more than 4 portions, and pretty zesty without the red pepper. I did the full ginger, and it was plenty spicy for me. Good flavor, the ginger was not overpowering. Served with crusty bread for broth sopping, nothing else needed!

  6. Mary Frances

    Yum yum yum! What a great recipe!!

  7. Michael

    I will be making this later this week. I very much like the foundation of this recipe. The ginger adds some Asian flavours and I sincerely hope that you will not be offended if I also add a little red chilli, tumeric, spring onion and substitute coriander for the parsley.
    Mike from West Cork, Ireland

  8. Sara @ Last Night's Feast

    This is so pretty! I love the way you cut the potatoes.

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