Just made this, as is, except I only used 2 T. of ginger. We really enjoyed it, and it was easy to prepare. However it took 60 minutes from start of prep to putting it on the table. The actual cooking times in my recipe version (15 minutes) are more like 20 minutes, plus allowing time for the added stock to boil. Used tilapia and homemade stock as well. I’m estimating that it makes about 6-8 servings.
I just made this tonight with sea bass – delicious! I made quinoa and added it to each bowl just prior to serving. Not only is this easy to make, it’s something different.
if I have to much can this be frozen for a later meal.thanks for the response. I live alone so I would really appreciate any suggestions
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.
I wonder how this would adapt in the Instant Pot! Looks delicious!
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!
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.
Niiiiiice!!! Thanks for the update! I want to try this myself ASAP!
Do you eat this as a stoup with bread? Or do you serve it over grains?
I think either would be great! You could also certainly serve it on its own. Enjoy!
Further to my previous comment, successfully made this tonight – big thumbs up!!Thanks for sharing.
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!
Yum yum yum! What a great recipe!!
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
This is so pretty! I love the way you cut the potatoes.
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