Recipe by IOjaw
A spicy dish to help warm-up chilly days.
Top Review by magpie diner
Just made this today and I think it's pretty great! Will definitely be making again because fish is one thing we can agree on in our house. ;) I was hesitant though, wasn't so sure about fish being cooked for that long, but I used some nice thick cod and it stayed together well. I didn't cut it up before hand, just let it fall apart naturally during stirring. I used 4 med sized cod fillets, a whole onion, lots of fresh garlic and yukon gold potatoes...I think russets would be too floury. Note that 1 tsp of cayenne packs quite a bit of punch, so your kids might not like it. I used 1/2 tsp cayenne and it's still a little too spicy for mine. We're eating this with crusty bread instead of rice - nice! Thanks!
- 2 small potatoes (quartered and thinly sliced)
- 1 large carrot (quartered and sliced)
- 1⁄4 head cabbage (cut to bite size)
- 1⁄2 large onion (coarsely diced)
- 2 large fish fillets (cut to bite size)
- 1 tablespoon minced garlic paste
- 1 tablespoon dried basil
- 1 tablespoon turmeric
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- 1⁄4 teaspoon powdered coriander
- 1 (15 1/2 ounce) can diced tomatoes (with sauce)
- 2 tablespoons tomato paste
- 2 cups chicken stock or 2 cups bouillon
- 1 teaspoon cornstarch
- cooked rice
- fresh parsley
Directions See How It's Made
- Place potatoes on the bottom of crock pot.
- Add carrot, cabbage, onion, fish, garlic, basil, thyme, cayenne, coriander, tomatoes, tomato paste, and stock.
- Cover and cook on low for 7 - 8 hours.
- One-half hour prior to serving stir in corn starch until reach desired consistency.
- Serve over rice and garnish with fresh parsley.