how to make quick Tomato and chilli fish stew

How’s it going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato and chilli fish stew. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato and chilli fish stew is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato and chilli fish stew is something that I’ve loved my entire life.

Table of Contents


  • 1 tablespoon extra virgin olive oil
  • 1 large red onion, halved, cut into wedges
  • 1 large red capsicum, thickly sliced
  • 3 garlic cloves, thinly sliced
  • 2 long red chillies, sliced
  • 400g can diced tomatoes
  • 1 cup Massel chicken style liquid stock
  • 1/2 cup coconut milk
  • 1kg firm white fish fillets, skinless, boneless , cut into 8 large pieces
  • 1 tablespoon lime juice
  • 1/4 cup roughly chopped fresh coriander leaves, plus extra sprigs to serve
  • Lime wedges, to serve


  • Step 1
    Heat oil in a large, deep frying pan over medium-high heat. Add onion and capsicum. Cook, stirring, for 8 minutes or until onion is just softened. Add garlic and chilli. Cook, stirring, for 1 minute. Add tomatoes and stock. Reduce heat to low. Simmer for 10 minutes.
  • Step 2
    Add coconut milk. Stir to combine. Season with salt and pepper. Arrange fish in pan. Bring to a simmer. Cook, covered, for 8 to 10 minutes or until fish is just cooked through.
  • Step 3
    Drizzle stew with lime juice and sprinkle with coriander. Top with extra coriander sprigs and serve with lime wedges.

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