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Translators without Borders Cookbook

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Fish stew

June 13, 2016 by Sophie Llewellyn Smith Leave a Comment

I made this stew in just 30 minutes, creating a tasty and filling recipe that will warm you up and make you feel really good. Serve it with crusty bread, potatoes, rice, noodles, polenta, etc. or something exotic like fufu.

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fish stew and fufu
Fish stew
Print Recipe
  • CourseMain courses
Servings
6 servings
Cook Time
20 minutes
Servings
6 servings
Cook Time
20 minutes
fish stew and fufu
Fish stew
Print Recipe
  • CourseMain courses
Servings
6 servings
Cook Time
20 minutes
Servings
6 servings
Cook Time
20 minutes
Ingredients
  • 1 tbsp oil (I used peanut oil, but any kind you like will do)
  • 1 large onion (I prefer red)
  • 1 zucchini
  • 1 red bell pepper
  • 1 yellow bell pepper
  • Any other vegetables you enjoy (I used mushrooms and broccoli)
  • 3 cloves garlic
  • herbs of your choice (rosemary, oregano, parsley, etc. A bay leaf would also be good)
  • spices of your choice (pepper, turmeric, chilli, paprika, etc.)
  • 2 500 g tins/tetra packs tomatoes (chopped, pureed, whole – just break the tomatoes up if whole – or use 1 kg fresh tomatoes)
  • 1 kg fish frozen or fresh
Servings: servings
Instructions
  1. Roughly chop up the onions, gently fry in the oil for a minute, add the remaining vegetables, spices, herbs and garlic, fry for another minute or so, add the tomatoes and simmer for 10 minutes – add water if too thick.
  2. Then chop up the fish and add to the stew, simmer for another 10 minutes (15 minutes if the fish was frozen).
  3. You can of course vary this stew by replacing the fish with prawns, chicken or tofu. The choice is yours. Check the taste at the end and season accordingly. Thicken the stew with cornflour if you like a thicker consistency. Enjoy!
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Filed Under: Uncategorized Tagged With: fish, gluten-free, nut-free

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Contributor

Heather McCrae
German to English technical translator based in Hamburg

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​​About the Cookbook:

The Translators without Borders Cookbook celebrates multiculturalism and diversity through the universally common love of food. The Cookbook was created and is entirely managed by volunteers. If you use and enjoy the recipes, please consider a donation to TWB.

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Tags

apples biscuits bread cake chicken chocolate Christmas courgette dairy-free dessert festive fish gluten-free lemon nut-free nuts orange oranges pie pudding vegan vegetarian yoghurt

Cuisines

American Azeri French Irish Italian Mexican Syrian

Ingredients

all-purpose flour baking powder beurre black pepper breadcrumbs brown sugar butter celery chicken stock cinnamon cornflour eggs egg yolk farine flour garlic granulated sugar ground beef ground ginger honey large eggs lemon juice lime mascarpone nutmeg oeufs oil olive oil onion parmesan Parmesan cheese pepper plain flour pointed red pepper raisins rice salt sea salt sucre sugar vanilla extract vegetable oil warm water water zucchini

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Acknowledgements

This project was made possible by
Claire Cox and Becky Mynett: original cookbook concept
Chris Thompson - dtp
Pavel Gudoshnikov and Sophie Llewellyn Smith: web development
Sue Fortescue - general coordination and wonderfulness

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