👨‍🍳 作り方

1. 1

   Season the fish chunks with salt and pepper.

2. 2

   Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onions and bell pepper and cook until softened, about 5-7 minutes.

3. 3

   Stir in minced garlic and grated ginger, and cook for 1 minute until fragrant.

4. 4

   Add cumin, coriander, turmeric, and cayenne pepper. Stir well and cook for another minute.

5. 5

   Stir in the diced tomatoes and tomato paste. Cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot.

6. 6

   Pour in the vegetable broth and add the sliced carrots. Bring the mixture to a simmer.

7. 7

   Cover the pot and simmer for 15-20 minutes, or until the carrots are tender.

8. 8

   Add the sliced zucchini and the fish chunks to the pot. Gently push the fish down into the liquid.

9. 9

   Cover and simmer for another 10-15 minutes, or until the fish is cooked through and flakes easily. Be careful not to overcook the fish.

10. 10

    Taste and adjust seasoning with salt and pepper as needed.

11. 11

    Garnish with fresh chopped parsley before serving.