Simple Asian Fish Stew
40 min
Quick weeknight fish curry with real depth of flavour. The turmeric gives it that gorgeous golden colour and you control the heat with the chilli flakes.
asianfishseafood
Ready in half an hour and seriously warming. The tomato-fennel base blends into something silky, then the cod just gently poaches right in it.
Instructions
- 1
Cut the fish into chunks and sprinkle with ½ tsp salt. Set aside.
- 2
Finely chop the onion and garlic. Cut the red pepper into small pieces.
- 3
Peel the ginger and grate it finely on a small grater. Cut the fennel into pieces.
- 4
Heat the oil in a wide pot and fry the onion, garlic, pepper, fennel, ginger, and star anise for 4–5 minutes, until everything is soft and translucent.
- 5
Pour in the chopped tomatoes, tomato purée, fish stock cubes, and water, and bring to a boil. Lower the heat and let the soup simmer for 15 minutes. Fish out the star anise.
- 6
Use a stick blender and blitz the soup smooth. Season with salt, pepper, and cayenne.
- 7
Add the fish pieces and let them poach for about 5 minutes, depending on thickness. Scatter over the chopped coriander and serve piping hot — some fresh bread on the side is perfect.
Per average serving
10
Calories
kcal
0.3
Protein
g
2.3
Carbs
g
0
Fat
g
0.4g
Fiber
1.1g
Sugar
1mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
10
Calories
kcal
0.3
Protein
g
2.3
Carbs
g
0
Fat
g
0.4g
Fiber
1.1g
Sugar
1mg
Sodium
Tips from the kitchen
- Salt the cod and leave it sitting while you do the chopping. That bit of time firms up the flesh so the chunks hold together when they poach instead of breaking apart.
- Don't forget to pull out both star anise before you blend. They give a lovely background warmth, but a blended-up piece turns the whole pot bitter and licorice-heavy.
- Cut the fennel and pepper smallish so they actually go soft in the 4 to 5 minutes of frying. If they're still crunchy when you add the liquid, they stay that way and the blend turns gritty.
- Go easy when you add the fish. Drop the chunks in, lower the heat so it's barely bubbling, and leave them alone. Five minutes of gentle poaching is plenty for cod. Hard boiling makes it rubbery.
- Taste after blending, before the fish goes in. The stock cubes are salty and you already salted the cod, so add the cayenne and any extra salt slowly.
Ways to vary it
- Salmon or any firm white fish works in place of cod if that's what you have. Just watch the poaching time, thinner pieces need a minute or two less.
- A splash of cream or a spoon of crème fraîche stirred in after blending softens the tomato edge if you like it mellower.
- If you want more body, a handful of peeled prawns added with the cod makes it feel a bit more like a seafood stew.
Storage & leftovers
Keeps in the fridge for 2 days in a sealed container. The base freezes well on its own, so if you're planning ahead, freeze it before adding the fish and poach fresh cod when you reheat. Warm it gently on the stove over low heat and don't let it boil hard, or the fish goes tough.
What to serve with it
Some crusty bread for mopping up the broth is all it really needs. A glass of crisp white wine alongside doesn't hurt either.
UC
By Untrained ChefPublished 13 June 2026
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