Dairy-Free & Egg-Free Emirati Fish Stew (Saloonat Samak)

Ingredients

• 1.5 lbs Firm white fish fillets (e.g., cod, sea bass)
• 2 tbsp Coconut oil
• 1 large Onion
• 3 cloves Garlic
• 1 inch Ginger
• 400 g Tomatoes
• 2 medium Potato
• 2 medium Carrot
• 1 medium Bell pepper
• 1/4 cup Cilantro
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 1/4 tsp Chili powder
• 1 can Coconut milk
• 1 cup Vegetable broth
• 1 tbsp Lime juice

Instructions

1. 1Place a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the 2 tablespoons of coconut oil. Once the oil is shimmering, add the 1 large onion, chopped, and sauté until it looks soft and translucent, about 5-7 minutes.
2. 2Add the 3 cloves of garlic, minced, and the 1 inch of ginger, grated or minced. Cook, stirring constantly, for 1 minute until fragrant. Do not let the garlic or ginger burn.
3. 3Add the 400g of tomatoes, diced, the 2 medium potatoes, peeled and cut into 1-inch cubes, the 2 medium carrots, peeled and cut into 1-inch cubes, and the 1 medium bell pepper, seeded and cut into 1-inch pieces. Stir everything together and cook for 5 minutes, stirring occasionally.
4. 4Stir in the 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1/2 teaspoon of turmeric powder, and 1/4 teaspoon of chili powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
5. 5Pour in the 1 can of coconut milk and the 1 cup of vegetable broth. Stir well to combine everything. Bring the mixture to a gentle simmer, then reduce the heat to low to maintain the simmer.
6. 6Carefully place the 1.5 lbs of firm white fish fillets into the simmering liquid. Ensure the fish is mostly submerged. Cover the pot and cook for 8-10 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
7. 7Stir in the 1 tablespoon of lime juice. Taste and adjust seasoning if needed (though no extra salt or pepper are listed, so this step is just for the lime juice).
8. 8Ladle the stew into bowls. Garnish with the 1/4 cup of cilantro, chopped, before serving.

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