Kosovan-style Spiced Fish Stew

Ingredients

In this adaptation, we have replaced the traditional Indonesian spices such as torch ginger and andaliman pepper with Kosovan spices like paprika and cumin. Additionally, we have incorporated local Kosovan ingredients such as bell peppers and lemon juice to enhance the flavors and give it a unique twist. We alse have the original recipe for Arsik, so you can check it out.

• 500g (1.1 lb) white fish fillets, cut into chunks 500g (1.1 lb) white fish fillets, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• Juice of 1 lemon Juice of 1 lemon
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the sliced bell peppers and diced tomatoes to the pot. Cook for a few minutes until the vegetables start to soften.
3. 3.
   Sprinkle the paprika, cumin, salt, and black pepper over the vegetables. Stir well to coat the vegetables with the spices.
4. 4.
   Pour in the fish or vegetable broth and bring the mixture to a simmer.
5. 5.
   Gently place the fish fillets into the pot, ensuring they are submerged in the broth. Cook for about 10 minutes, or until the fish is cooked through and flakes easily with a fork.
6. 6.
   Squeeze the juice of one lemon into the stew and stir gently to incorporate.
7. 7.
   Remove the pot from heat and garnish with fresh parsley.
8. 8.
   Serve the Kosovan-style Spiced Fish Stew hot with crusty bread or rice.

Treat your ingredients with care...

• Fish fillets — Choose a firm white fish such as cod or haddock for this stew. Ensure the fillets are fresh and free from any strong fishy odor.
• Paprika — Opt for a good quality sweet paprika to add depth and color to the stew.
• Lemon juice — Squeeze fresh lemon juice for the best flavor. Adjust the amount according to your taste preference.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a chopped chili pepper to the stew.
• Serve the stew with a dollop of sour cream or Greek yogurt for added creaminess.
• Experiment with different types of fish to vary the flavors and textures of the stew.
• If you prefer a thicker broth, mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to meld even further.

Serving advice

Serve the Kosovan-style Spiced Fish Stew in deep bowls, allowing the vibrant colors of the vegetables to shine through. Accompany it with a side of crusty bread or steamed rice to soak up the flavorful broth.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of green color. For an elegant touch, serve the stew in individual ceramic bowls and place a lemon wedge on the side.