Circassian Fish and Mushroom Stew

Ingredients

In the original Scottish dish, Fish and Fungi, the fish is typically cooked in a creamy sauce with mushrooms. However, in this Circassian adaptation, the stew takes on a different flavor profile. The creamy sauce is replaced with a flavorful broth, and the spices and herbs used in Circassian cuisine are incorporated to enhance the taste. Additionally, the cooking techniques and traditions of Circassian cuisine are followed to create an authentic and delicious dish. We alse have the original recipe for Fish and Fungi, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as cod or haddock 500g (1.1 lb) white fish fillets, such as cod or haddock
• 250g (8.8 oz) mushrooms, sliced 250g (8.8 oz) mushrooms, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 500ml (2 cups) fish or vegetable broth 500ml (2 cups) fish or vegetable broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown.
3. 3.
   Sprinkle the ground cumin, ground coriander, paprika, black pepper, and salt over the mushrooms. Stir well to coat the mushrooms with the spices.
4. 4.
   Pour the fish or vegetable broth into the pot and bring it to a simmer.
5. 5.
   Gently place the fish fillets into the simmering broth. Cover the pot and let the fish cook for about 10-15 minutes, or until it is cooked through and flakes easily with a fork.
6. 6.
   Once the fish is cooked, remove it from the pot and set it aside.
7. 7.
   Using an immersion blender or a regular blender, puree the mushroom and broth mixture until smooth.
8. 8.
   Return the pureed mixture to the pot and bring it back to a simmer.
9. 9.
   Flake the cooked fish into bite-sized pieces and add them back to the pot. Stir gently to combine.
10. 10.
    Let the stew simmer for another 5 minutes to allow the flavors to meld together.
11. 11.
    Serve the Circassian Fish and Mushroom Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and of high quality to enhance the flavor of the stew.
• Mushrooms — Use a variety of mushrooms such as button mushrooms, cremini mushrooms, or shiitake mushrooms to add depth to the stew.

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 squeeze of fresh lemon juice for a burst of citrus flavor.
• Experiment with different types of fish to find your favorite combination of flavors.
• If you prefer a thicker stew, you can add a tablespoon of flour or cornstarch mixed with water to the pot and simmer until thickened.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and satisfying meal.

Serving advice

Serve the Circassian Fish and Mushroom Stew hot, accompanied by a side of rice or crusty bread. The stew can also be enjoyed on its own as a light and flavorful meal.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in individual bowls or a large serving dish, allowing the rich colors of the stew to shine through.