fish stew with ginger and tomatoes

Fish Stew with Ginger and Tomatoes

Seafood

This easy fish stew recipe with ginger and tomatoes made with your choice of firm-fleshed white fish is both warming and light. Ready in 30 minutes.

4 small (15 ounces, 443g) red potatoes
2 tablespoons olive oil
3 tablespoons finely grated fresh ginger
1 clove garlic, crushed
1 (14- to 16-ounce, 400- to 453-g) can diced tomatoes
1/2 teaspoon sugar
1/2 teaspoon salt, or more to taste
1/4 teaspoon black pepper, or more to taste
1/4 teaspoon crushed red pepper
3 cups (700ml) chicken stock
2 pounds (0.90kg) boneless firm-fleshed white fish, such as haddock, halibut, hake, flounder, pollock, whiting, or other local fish (it’s OK if the skin is still on)
2 tablespoons chopped fresh parsley