Spicy fish stew

Name: Spicy fish stew
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 400 g Potatoes; 4 TABLESPOONS Oil; 7-10 Tbsp salt, chili powder; 2 can(s) (425 ml each) Tomatoes; 2 can(s) (425 ml each) Texas Mix (vegetable mix of corn and beans and peppers); 600 g Saithe fillet; 1 heaped tbsp. flour; 3-4 Stem(s) Coriander

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
400 g Potatoes
4 TABLESPOONS Oil
7-10 Tbsp salt, chili powder
2 can(s) (425 ml each) Tomatoes
2 can(s) (425 ml each) Texas Mix (vegetable mix of corn and beans and peppers)
600 g Saithe fillet
1 heaped tbsp. flour
3-4 Stem(s) Coriander

Directions

1
Peel and chop onion and garlic. Peel, wash and chop the potatoes. Fry in 2 tablespoons of hot oil for about 10 minutes. Fry onion and garlic briefly. Season with salt and chilli. Add tomatoes, bring to the boil, cover and simmer for about 5 minutes.
2
Drain the Texas Mix. Rinse fish, pat dry and dice. Salt and turn in flour. Heat 2 tablespoons of oil in a frying pan. Fry the fish for 2-3 minutes. Wash the coriander, dab off.
3
Add everything to the stew, warm it up briefly.