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Fish and Mushroom Stew Recipe

Fish and Mushroom Stew


Total Time : Serves 5

HOW TO PREPARE Fish and Mushroom Stew Recipe

Warm the oil in a large saucepan and fry chopped onion for 3 minutes or until they become tender then add garlic and mushrooms. Stir for a minute.

Add flour and stir then add tomato paste, MAGGI Less Salt Chicken Stock cubes, water, nutmeg powder, dried rosemary, white pepper and evaporated milk and mix thoroughly. Add water and bring to boil then simmer on low heat.

Add fish cubes, cover and simmer for 10 minutes or until fish is cooked then add bell pepper. Stir and simmer for another 2 minutes.

Garnish with chopped parsley and serve with steamed rice.

Nutritional Information For Fish and Mushroom Stew Recipe

Per Portion of 300g

Energy : 195.00 Kcal
Protein : 26.00 g
Carbohydrate : 11.00 g
Fats : 4.90 g

Your Grocery List

  • 1 tablespoon vegetable oil
  • 1 small onion or 100 g, chopped
  • 2 cloves garlic, crushed
  • 1½ cups mushrooms or 150 g, sliced
  • 2 tablespoons plain flour
  • 2 tablespoons tomato paste
  • 2 cubes MAGGI® Chicken Less Salt Stock Bouillon Cube
  • 2½ cups water or 625 ml
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon white ground pepper
  • 4 tablespoons low fat evaporated milk
  • 600 g white fish fillets, cut into large cubes
  • 1 medium green bell pepper or 150 g, seeded and diced
  • 1 tablespoon fresh parsley, chopped for garnishing


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