Fish and Mushroom Stew

Name: Fish and Mushroom Stew
Prep time: 20 min
Cook time: 20 min
Total time: 40 Minutes
Yield: 5 servings

With

20 minutes

20minutes

5 people

Cheap

Ingredients 15 items

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 Less Salt Chicken Stock
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

How to prepare

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.

Desserts? Indulge wisely! As sweets are generally high in calories, treat yourself to a small portion occasionally as part of your healthy eating plan!

What are the nutritional benefits of mushrooms?

Mushrooms with their rich taste and unique texture are a great addition to many dishes. Not only that but they are a good source of B-vitamins such as niacin and pantothenic acid and fiber.