Creamy Fish Stew

Creamy Fish Stew

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Simple fish recipes can be tough to find. This different yet tasty recipe shows you how to make a stew using fish instead of red meat.

  • Recipe serves4-6
  • Preparation time10 minutes
  • Cooking time30 minutes


  • 1 Onion, finely chopped
  • 2 Green peppers, seeded and chopped
  • 15 ml oil
  • 1kg Frozen fish fillets
  • Salt and freshly ground black pepper
  • The juice of 1 lemon
  • 250ml Cake flour
  • 1 sachet KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce
  • 30ml Tomato paste
  • 30ml Chutney
  • 1 Pinch Robertsons Rosemary
  • 10ml Finely chopped parsley
  • 400ml milk


  • Heat oil in a frying pan and sautè the onions and green peppers for a few minutes.
  • Remove from the pan and set aside.
  • Season the fish with salt and pepper.
  • Squeeze lemon juice over it and roll in flour.
  • Fry the fish until browned on both sides.
  • Add the onion mixture, milk, KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce, tomato paste, chutney and rosemary.
  • Reduce heat and simmer for 5 minutes until the fish is done and the sauce has reduced slightly.
  • Scatter the parsley on top and serve with rice.