Summer Fish Stew
Ingredients
- 26 ounces white fish, such as pollock (including bones and heads), filleted and cut into small, 2-inch chunks
- 3 pints water
- 2 black peppercorns
- 1 bay leaf
- 1 carrot, sliced
- 1 onion, sliced
- 2 tablespoon olive oil
- 2 garlic cloves
- 1 onion, finely chopped
- One 1-inch piece fresh ginger root, peeled and crushed
- 1 cup white wine
- 14 ounces diced tomatoes in juice
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 10 black olives, pitted and chopped
- 8 cherry tomatoes, halved
- 8 ounces rice
- Juice of 1 lime
- Salt and freshly-ground black pepper
- One bunch fresh basil, torn
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