Emirati Fish Stew (Nut-Free)

Instructions

1. 1Cut the about 680 g firm white fish into 2.54 cm 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 (about 175°C / 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 2.54 cm 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 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.