Emirati Fish Stew (Nut-Free)

Ingredients

• 1.5 lbs Firm white fish (e.g., cod, sea bass)
• 1 large Onion
• 2 medium Potatoes
• 2 medium Carrots
• 3 medium Tomatoes
• 3 cloves Garlic
• 1 inch Ginger
• 0.25 cup Cilantro
• 2 tbsp Lime juice
• 1.5 tsp Baharat spice blend
• 0.5 tsp Turmeric powder
• 4 cups Vegetable broth
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Cut the 1.5 lbs firm white fish into 1-inch pieces. Season the fish pieces with 1 tsp salt and 0.5 tsp black pepper.
2. 2Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat (350°F / 175°C).
3. 3Add the 1 large chopped onion to the pot and cook until softened, about 5-7 minutes. Add the 3 cloves minced garlic and 1 inch grated ginger and cook for 1 minute more until fragrant.
4. 4Add the 2 medium diced potatoes, 2 medium diced carrots, and 3 medium diced tomatoes to the pot. Cook for 5 minutes, stirring occasionally.
5. 5Stir in the 1.5 tsp Baharat spice blend and 0.5 tsp turmeric powder. Pour in the 4 cups vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes and carrots are tender when pierced with a fork.
6. 6Gently add the seasoned fish pieces to the simmering stew. Cook for 5-7 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature of the fish should reach 145°F (63°C).
7. 7Remove the pot from the heat. Stir in the 0.25 cup chopped cilantro and 2 tbsp lime juice.
8. 8Serve the Emirati Fish Stew hot.

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