One spring at friend’s house on Cape Cod, I found a lot of fresh ginger in the fridge. My friend’s husband had just stopped by the local fish market, so I combined the fish and ginger with a can of tomatoes to make a quick and easy spring stew. We absolutely loved the results.
The fresh ginger won’t knock you over the head with its intensity in this stew. It adds warmth and its distinctive gingery flavor to the pot, but it’s a fairly subtle flavor.
The fish is still the main star – which it should be, considering how expensive seafood is!
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