Jenna Holst, author of "Stews," currently lives in South Africa, where she picked up the vibrant flavors for this stew. I could not find a tangerine, so I substituted the zest of an orange to great effect. I also added an extra potato because I enjoy potatoes in a stew. One note from the author: "This dish cannot be made ahead, reheated or frozen because the fish will become overcooked and toughen.
In a stewpot over medium heat, heat the vegetable oil. Add the onion, bell pepper and carrot and cook until the vegetables are softened, about 5 minutes. Add the garlic, paprika, cumin, coriander and turmeric and cook, stirring constantly, for 2 minutes.
Add the tomatoes, broth, wine, tangerine zest and bay leaf. Cover and bring the liquid to a boil. Add the potatoes and cook for 10 minutes.
Season the fish with salt and pepper, then add the fish to the liquid.
Reduce the heat to medium-low. Cover and simmer until the potatoes are tender and the fish is cooked, about 7 to 10 minutes depending upon the thickness of the fish. Stir in the cilantro. Serve in soup plates and garnish with crushed red chili flakes, to taste.
Makes 4 to 6 servings.
Each 1/6 serving contains approximately 1 bread/ starch exch., 3½ lean-meat exch., 225 calories, 14 gm. carbohydrate, 27 gm. protein, 7 gm. fat (including 1 gm. sat. fat), 70 mg. cholesterol, 510 mg. sodium, 44 mg. calcium and 2 gm. dietary fiber.
Turkey Sancoche This is a hearty stew known in South America as a "sancoche," according to Carol Heding Munson, author of "Simply Chilis, Chowders and Stews." Various meats or fish may be used; here the choice is turkey.
Combine turkey, sweet potatoes, potatoes, squash, onions, beans, broth, peppers, annatto and cumin seeds in a 4-quart pot. Cover pot, and simmer mixture until turkey is tender and cooked through, about 20 minutes. Top each serving with cashews.
Note: Annatto, a derivative of achiote seed, adds an orange-like color to the dish, much like saffron. The seeds may be found in a market's spice or ethnic sections. Use a mortar and pestle or a spice grinder to grind the seeds. Makes 4 servings.
Each serving contains approximately 2 vegetable exch., 2 bread/ starch exch., 3½-lean meat exch., 380 calories, 42 gm. carbohydrate, 36 gm. protein, 8 gm. fat (including 2 gm. sat. fat), 67 mg. cholesterol, 520 mg. sodium, 120 mg. calcium and 9 gm. dietary fiber.