Navyath Muslim Spiced Fish Stew

Ingredients

In the adaptation to Navyath Muslim cuisine, the original Liechtensteiner fish stew has been transformed by incorporating Navyath Muslim spices and flavors. The addition of cumin, coriander, turmeric, and cinnamon infuses the stew with a distinct aroma and taste. The use of tomatoes, onions, and garlic adds depth and richness to the dish, while the touch of lemon juice provides a refreshing twist. These adaptations create a unique fusion of flavors that cater to the palate of Navyath Muslim cuisine. We alse have the original recipe for Liechtensteiner Fish Stew, 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
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1g

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 ground cumin, ground coriander, ground turmeric, and ground cinnamon to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Add the canned diced tomatoes and fish or vegetable broth to the pot. Stir to combine all the ingredients.
4. 4.
   Gently place the fish fillets into the pot, ensuring they are submerged in the broth. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a simmer and let it cook for about 15-20 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 the tangy flavor.
7. 7.
   Remove the pot from heat and garnish the stew with fresh cilantro.
8. 8.
   Serve the Navyath Muslim Spiced Fish Stew hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality. If using frozen fish, thaw it thoroughly before adding it to the stew.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or red chili flakes.
• Adjust the seasoning according to your taste preferences.
• Serve the stew with a squeeze of fresh lemon juice for an extra burst of flavor.
• Experiment with different types of fish to find your favorite combination.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Navyath Muslim Spiced Fish Stew hot in individual bowls, garnished with fresh cilantro. Accompany it with steamed rice or crusty bread to soak up the flavorful broth.

Presentation advice

Present the Navyath Muslim Spiced Fish Stew in a rustic clay pot or a deep serving bowl. Sprinkle some chopped cilantro on top for an appealing touch of green.