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Spiced Fish And Vegetable Hot Pot

Diet.Chef's picture
Ingredients
  Vegetable broth 2 1⁄2 Cup (40 tbs)
  Garlic 2 Clove (10 gm), minced
  Ground cumin 1 1⁄4 Teaspoon
  Ground ginger 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Butternut squash 1 Small, peeled, seeded and chopped
  Small cauliflowerets 2 Cup (32 tbs)
  Carrots 2 Large, sliced
  Chickpeas/Scrod / halibut / sole fillets 1 Can (10 oz), rinsed and drained
  Skinless cod fillets 12 Ounce, cut into 2 inch pieces
  Chopped fresh cilantro 1⁄4 Cup (4 tbs)
Directions

In a Dutch oven, combine the broth, garlic, cumin, ginger, salt, and pepper.
Bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 5 minutes to blend the flavors.
Stir in the squash, cauliflower, scallions, carrots, and chickpeas.
Raise the heat and bring to a boil.
Reduce the heat to low, cover, and simmer for 15 minutes, or until the vegetables are tender.
Add the fish to the pot.
Cover and cook, stirring gently once or twice, for 2 to 3 minutes, or until the fish just flakes.
Stir in the cilantro.

Recipe Summary

Cuisine: 
Asian
Method: 
Simmering
Ingredient: 
Vegetable
Servings: 
6

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