Fish And Mushroom Stew Recipe | MAGGI® Arabia

Fish and Mushroom Stew

Originally from the Indian sub-continent, this aromatic, all-in-one dish has the right balance of chicken and rice. Flavoured with spices like cinnamon, cloves and cardamom, the flavour lingers on your taste buds.


  • 1 tablespoon vegetable oil
  • 1 small 1 small onion or 100 g, chopped or 100 g
  • 2 cloves garlic
  • 1.5 cups mushrooms or 150 g
  • 2 tablespoons plain flour
  • 2 tablespoons tomato paste
  • 2 cubes MAGGI® Less Salt Chicken Bouillon
  • 2.5 cups water or 625 ml
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon white ground pepper
  • 4 tablespoons low fat evaporated milk
  • 600 g white fish fillets
  • 1 medium green bell pepper or 150 g
  • 1 tablespoon fresh parsley

How to Prepare

  1. Warm the oil in a large saucepan and fry chopped onion for 3 minutes or until they become tender, then add garlic and mushrooms. Stir for a minute.
  2. Add flour and stir, then add tomato paste, MAGGI® Less Salt Chicken Bouillon cubes, water, nutmeg powder, dried rosemary, white pepper and evaporated milk and mix thoroughly. Add water and bring to boil then simmer on low heat.
  3. Add fish cubes, cover and simmer for 10 minutes or until fish is cooked then add bell pepper. Stir and simmer for another 2 minutes.
  4. Garnish with chopped parsley and serve with steamed rice.

Nutritional Info

Energy: 195.00 Kcal
Protein: 26.00 g
Carbohydrate: 11.00 g
Fats: 4.90 g

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