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Fish Stew With Rice

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Makes 4 servings 1x

Time About 45 minutes



  • 1 1/2 pounds small whiting, gutted, gilled and scaled
  • 3 large carrots, sliced
  • 1 large onion, chopped
  • 2 sweet peppers, preferably Anaheim, chopped
  • 1 mild dried chile
  • 2 inches ginger, peeled and chopped
  • 4 cloves garlic, chopped
  • 1/2 cup short-grain rice
  • Salt and pepper
  • 1/2 pound Italian or other fresh sausage, crumbled
  • Minced scallions for garnish
  • Cilantro or parsley for garnish


  1. In a large saucepan, cover the fish with 5 cups water, and bring to a boil. Turn off the heat, place the lid on and let sit for 20 minutes. Transfer the fish to a plate; when the fish is cool enough to handle, carefully remove the meat from the frames, and set aside; discard bones, head, fins, tail, etc. Strain the broth and return to the pot.
  2. Add the remaining ingredients except the sausage and garnishes. Simmer gently, stirring occasionally, until the flavors are blended and carrots and rice are tender, about 15 minutes.
  3. Add the reserved fish, along with the sausage, and cook another couple of minutes, or until the sausage is cooked through. Turn off the heat, taste and adjust seasoning, and let rest for a few minutes, or eat piping hot, with the garnishes.

— Recipe from The New York Times