Dairy-Free Emirati Fish Stew

Ingredients

• 1.5 lbs White fish fillets (cod, halibut)
• 1 can Tomatoes
• 1 medium Onion
• 3 cloves Garlic
• 1/4 cup Cilantro
• 1 tsp Turmeric powder
• 1 tsp Cumin powder
• 1/2 tsp Chili powder
• 2 cups Vegetable broth
• 2 tbsp Sunflower oil
• 1 tbsp Lemon juice
• 1/2 tsp Salt
• 1/4 tsp Pepper

Instructions

1. 1Heat the 2 tablespoons of sunflower oil in a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the 1 medium onion, chopped into 1/2-inch pieces, and sauté until the onion pieces are softened and translucent, about 5-7 minutes.
2. 2Add the 3 cloves of garlic, minced, to the pot and cook, stirring constantly, until fragrant, about 1 minute.
3. 3Stir in the 1 can of diced tomatoes (undrained), 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, and 1/2 teaspoon of chili powder. Cook, stirring occasionally, for 5 minutes, allowing the flavors to meld.
4. 4Pour in the 2 cups of vegetable broth and bring the mixture to a gentle simmer. Let it simmer for 5 minutes.
5. 5Carefully add the 1.5 lbs of white fish fillets to the simmering broth. Ensure the fish is mostly submerged. Cover the pot and cook for 10-12 minutes, or until the fish is opaque and flakes easily when gently pressed with a fork. The internal temperature of the fish should reach 145°F (63°C).
6. 6Remove the pot from the heat. Stir in the 1 tablespoon of lemon juice and the 1/4 cup of chopped cilantro.
7. 7Season the stew with the 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Stir well to combine.
8. 8Serve the Dairy-Free Emirati Fish Stew hot, perhaps with rice or a side of crusty bread that is compliant with the stated allergens.

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