Cilantro Fish Stew

Name: Cilantro Fish Stew
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 170 grams bok choy; 473 milliliters packed fresh cilantro stems and leaves; 227 grams skinless cod fillet; 3 green onions; 1 lime; 1 teaspoon lower-sodium fish sauce; 2 Tbsps lower-sodium fish sauce; 237 milliliters frozen peas; 4 servings pepper; 237 milliliters quick-cooking brown rice; 4 servings Salt; 2 larges shallots; 227 grams peeled deveined shrimp (20- to 24-count); 1 teaspoon sugar; 2 teaspoons vegetable oil; 473 milliliters hot water

You can never have too many main course recipes, so give Cilantro Fish Stew a try. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 265 calories, 27g of protein, and 4g of fat per serving. This recipe serves 4. If you have pepper, cilantro stems and leaves, vegetable oil, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes roughly 50 minutes. Autumn will be even more special with this recipe.

Instructions

From lime, grate 1 teaspoon peel into large resealable plastic bag.

Ingredients you will need

Lime

Equipment you will use

Ziploc Bags

Cut lime into wedges and set aside for serving.To bag, add shrimp, cod, shallots, sugar, 2 tablespoons fish sauce, pinch salt, and 1/2 teaspoon freshly ground black pepper. Seal bag; turn to coat. Refrigerate 20 minutes.Meanwhile, thinly slice bok choy and green onions and coarsely chop cilantro. Prepare rice as label directs.In 4-quart saucepan, heat oil on medium.

Ingredients you will need

Ground Black Pepper

Green Onions

Fish Sauce

Bok Choy

Cilantro

Shallot

Shrimp

Sugar

Lime

Rice

Salt

Cod

Cooking Oil

Equipment you will use

Sauce Pan

Add shrimp mixture and cook 5 minutes or until shallots are tender, stirring occasionally.

Ingredients you will need

Shallot

Shrimp

Add water; heat to boiling on high, then reduce heat to maintain steady simmer. Cook 4 minutes, then stir in peas; cook 1 to 2 minutes or until hot. Stir in bok choy, green onions, and cilantro. Cook 2 minutes or until bok choy is crisp-tender. Stir in remaining fish sauce.Divide rice among 4 bowls; top with soup.

Ingredients you will need

Green Onions

Fish Sauce

Bok Choy

Cilantro

Water

Peas

Rice

Soup

Equipment you will use

Bowl

Serve with lime wedges.

Ingredients you will need

Lime Wedge

Equipment

Ziploc Bags

Sauce Pan

Bowl

Ingredients

Servings:

170grams

bok choy 473milliliters

packed fresh cilantro stems and leaves 227grams

skinless cod fillet 3

green onions 1

lime 1teaspoon

lower-sodium fish sauce 2Tbsps

lower-sodium fish sauce 237milliliters

frozen peas 4servings

pepper 237milliliters

quick-cooking brown rice 4servings

Salt 2larges

shallots 227grams

peeled deveined shrimp (20- to 24-count)1teaspoon

sugar 2teaspoons

vegetable oil 473milliliters

hot water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Chehalem 3 Vineyard Pinot Gris with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.