African Smoked Fish & Spinach Stew

African Smoked Fish & Spinach Stew

Hello everyone, yes, the computer is fixed – I use a laptop and
apparently there was moisture in the keyboard which made the
machine unusable and as we live in the provinces it took five
working days for a new keyboard to arrive! Anyway all is good now and thanks to JR and his computer guy – Graham of 1st Computer Warehouse – for getting me back up and operating as quickly as they did.

This is a variation on a recipe which I posted in July last year –
African Smoked Fish & Kumara Stew – this lighter healthier version with its smokey warmth is perfect for spring.

African Smoked Fish & Spinach Stew

The smoked fish gives this simple stew bold, rich flavours.

Serves 4

1 large onion, sliced
vegetable oil
2 cloves garlic, finely chopped
1 tbsp grated fresh ginger
good pinch dried chilli flakes, or to taste
2 cups vegetable or chicken stock
400g can diced tomatoes
2 tbsp tomato paste
600g smoked fish of your choice, skin and bones removed, flesh broken into large pieces
1 bunch spinach, leaves chopped
sea salt and freshly ground black pepper

1              Place onion and a splash of oil in a heavy-based saucepan over a medium heat. Cover and cook, stirring occasionally, for 8-10 minutes or until onions are soft and translucent.

2              Add garlic, ginger and chilli flakes and cook, stirring, for 1-2 minutes or until fragrant.

3              Add stock, tomatoes and tomato paste, bring to simmering and cook, stirring occasionally, for 20-25 minutes or until mixture reduces and thickens to form a sauce.

4              Add fish and spinach, cover and simmer for 5-10 minutes or until spinach wilts and fish is heated through. Stir to combine and season with salt and pepper.

So tell me, do you have great technology support when you need it?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Onion, garlic, spinach: Krismaw Gardens – Hastings; Smoked Chipotle Flake: Orcona Chillis ‘n
Peppers
– Hastings; Store Cupboard Ingredients: vegetable oil,
ginger, stock, canned tomatoes, tomato paste, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using smoked fish you might like to try:

African Smoked Fish & Kumara Stew

African Smoked Fish & Kumara Stew

Smoked Fish Stuffed Potatoes

Smoked Fish Stuffed Potatoes

Smoked Fish, Leek & Potato Chowder

Smoked Fish, Leek & Potato Chowder

 

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