Ingredients with Measurements:
- 1 lb shark fillet, cut into bite-sized pieces
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups fish or chicken broth
- 1 cup canned tomatoes, chopped
- 1 tsp dried thyme
- 1 tsp paprika
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil

Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle

Step-by-Step Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add the diced potatoes and stir to coat with the oil.
4. Pour in the fish or chicken broth and canned tomatoes.
5. Add the dried thyme, paprika, bay leaf, salt, and pepper.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the potatoes are tender.
7. Add the shark fillet pieces to the pot and simmer for an additional 5-7 minutes until the fish is cooked through.
8. Remove the bay leaf and discard.
9. Serve hot with crusty bread or crackers.


Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings

Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 25g
Protein: 20g
Sodium: 600mg

Substitutions for ingredients:
- Shark fillet can be substituted with any firm white fish such as cod or halibut.
- Chicken broth can be substituted with vegetable broth or water.
- Canned tomatoes can be substituted with fresh tomatoes.

Variations:
- Add other vegetables such as carrots, celery, or bell peppers.
- Use different herbs and spices such as rosemary, oregano, or cumin.
- Add a splash of white wine or lemon juice for extra flavor.

Tips and Tricks:
- Cut the potatoes into small, bite-sized pieces for faster cooking.
- Use a wooden spoon to stir the stew to prevent the potatoes from breaking apart.
- Adjust the seasoning to taste.

Storage Instructions:
Refrigerate the leftover stew in an airtight container for up to 3 days.

Reheating Instructions:
Reheat the stew in a pot over medium heat until heated through.

Presentation Ideas:
Serve the stew in individual bowls and garnish with fresh herbs such as parsley or cilantro.

Garnishes:
Fresh herbs such as parsley or cilantro.

Pairings:
Crusty bread or crackers.

Suggested Side Dishes:
Green salad or roasted vegetables.

Troubleshooting Advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the potatoes are not cooked through, simmer the stew for a few more minutes until tender.

Food Safety Advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food History:
Stews have been a popular dish for centuries, especially in colder climates where hearty, warming meals are needed. This recipe combines the flavors of the sea with the comfort of potatoes and warm spices.

Flavor Profiles:
Savory, hearty, and comforting.

Serving Suggestions:
Serve the stew as a main dish for lunch or dinner.

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Taste: Savory, Tangy, Salty, Herbaceous, Earthy