Peanut Fish Stew 

Made this with salmon and shrimp instead of white fish. Added some cayenne to kick up the spice a bit, and used fire roasted diced tomatoes rather than regular. It makes an amazing dish. Fantastic flavors and rich enough that a little goes a long way, serving wise, so it feeds several people or can stretch for leftovers

For all the effort here, this should have been tastier. I followed the recipe exactly, though I only had half of a bell pepper, so I subbed in a little eggplant. Otherwise, no changes. As another cook commented, something about the pink color was off-putting.

This was so good! I used tilapia, which held its shape nicely. I also jazzed things up with a hefty dose of gochugaru (Korean red pepper flakes), which gave the dish some added complexity, fruity spice, and mild heat. I served over rice to cut some of the heaviness of the sauce, as suggested. The recipe makes a lot. Leftovers the next day were even better! This isn't a usual rotation meal, but once in a blue moon it will be just the ticket.

Delicious! I used Better Than Bouillon instead of powder - worked fine. I also added a dash of maple syrup, a bit of baby spinach, extra smoked paprika, and substituted wild Argentinian red prawns for half the cod. Worked out great! I agree with other posters who stressed how important the lime juice is to cut the richness and add brightness. And the crunch of the chopped peanuts is also really nice. Note: This makes a lot!!!

I blended the sauce in my old Robot Coupe. It came out a bit granular, but that wasn’t the problem. The sauce was dull and bland, heavy and dry. I kept adding tomatoes (and ended up adding the whole 24 oz box of Pomi), water and wine. It came out all right, but won’t make this again. Might try something akin, but without the peanuts and peanut butter.

I love the combinations of flavors, though technically I haven’t eaten it yet. Been sampling the sauce often and love it. Came to the notes to see if others had to cook the fish longer than 5 minutes—my cubes are maybe too big. Longer than ten minutes cooking so far. Next time I’ll cut the fish into smaller pieces. And also the peppers would look better in similar size pieces rather than slices imo.

I have to say this, at least for me, was disappointing. Followed recipe. I even used raw peanuts. (And very good haddock from my fish man.) Luckily husband liked it. Among other things, something about the color put me off. Maybe that could have been remedied by tomato paste. But I can’t think of solutions for its other faults. Too bad, since I didn’t find it difficult to make and, unlike another negative commenter, I didn’t find it made too big of a clean up. Maybe it’s a matter of taste…

Personally prefer peanut sauce with chicken rather than fish. The pickled celery make the dish better for my friend. For me it was just so-so. Blending the ingredients worked, only needed about 4 minutes to make smooth. I agree with Trish, no need to drain the tomatoes. Not going to make again. Liked the coconut fish and tomato bake or Blackened Fish with Quick Grits (even without the grits) much better.

Made this with a few substitutions based on what I had on hand: - Swordfish used and worked well - Added a few splashes of fish sauce - Used regular paprika - Cilantro instead of parsley - Pickled garlic scrapes The recipe was perfect for a weeknight dinner. Threw everything in a high speed blender and then into a Dutch oven.

Quite a wonderful dish, easy to assemble, and kid-friendly in our house. I didn't make any changes to it aside from using the peanuts I had on hand (roasted, salted).

I don't know how anyone (Lane) could find this recipe anything but incredible. My only suggestion that another reader commented, not to drain tomatoes. Immediately jumped into our "favorites" folder.

Re:as written, blah! As cooked, great! You can’t make a stew in 25 minutes. Paste cooked 1 hour before it tasted toasted, yes cherry tomatoes, yes fish sauce, no Maggi. After an hour, I added the coconut milk and peanut butter and turned off the fire to let the flavors blend. I seared the fish with Berbere seasoning and finished in the slowly warming sauce. Much better than bland boiled fish! I also ditched the raw peanut garnish and fried peanuts with garlic and West African spices. Sweet pots

Took SO much more time than.described, but family did enjoy it. This is not a “weeknight” meal IMO.

I tried this with chicken tonight instead of fish and I think I prefer the chicken. I used a can of rotel, and a jalapeno instead of a serano and the canned tomatoes. I seasoned my chicken with salt, pepper, and garlic powder and I sautéed the chicken before I did the paste step. I let the chicken finish cooking in the sauce and it turned out great. I definitely recommend making the pickled celery too.

Absolutely delicious. Added touch of fish sauce and spinach for green contrast. Easy and delicious.