Spiced Fish and Vegetable Hot Pot Recipe
Ingredients
| Vegetable broth | 2 1/2 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), minced | |
| Ground cumin | 1 1/4 Teaspoon | |
| Ground ginger | 3/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| 1 small butternut squash, peeled, seeded, and chopped | ||
| 2 cups small cauliflower florets 6 scallions, cut into 2" pieces | ||
| Carrots | 2 Large, sliced | |
| Chickpeas | 1 Can (10oz), drained, rinsed | |
| 12 ounces skinned cod, scrod, halibut, or sole fillets, cut into 2" pieces | ||
| Cilantro | 1/4 Cup (16 tbs), chopped | |
Directions
In a Dutch oven, combine the broth, garlic, cumin, ginger, salt, and pepper.
Bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 5 minutes to blend the flavors.
Stir in the squash, cauliflower, scallions, carrots, and chickpeas.
Raise the heat and bring to a boil.
Reduce the heat to low, cover, and simmer for 15 minutes, or until the vegetables are tender.
Add the fish to the pot.
Cover and cook, stirring gently once or twice, for 2 to 3 minutes, or until the fish just flakes.
Stir in the cilantro.
Bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 5 minutes to blend the flavors.
Stir in the squash, cauliflower, scallions, carrots, and chickpeas.
Raise the heat and bring to a boil.
Reduce the heat to low, cover, and simmer for 15 minutes, or until the vegetables are tender.
Add the fish to the pot.
Cover and cook, stirring gently once or twice, for 2 to 3 minutes, or until the fish just flakes.
Stir in the cilantro.
Chef
