Mediterranean fish stew
This rustic Mediterranean fish stew is quick to whip up and is sure to warm your belly on a cold night.
Ingredients:
- Large splash olive oil
- 1-2 red onions, roughly chopped
- 3 large cloves garlic, finely chopped
- ½ to 1 cup parsley, chopped
- 2 400g can chopped tomatoes
- 1 green capsicum, diced
- Salt and pepper
- 250ml fish stock
- 600-750g firm fish fillets, rinsed and dried on paper towels
Method:
- Heat the oil in a soup pot or wide saucepan. Add the onion and sweat for a few minutes. Throw in the garlic, parsley and capsicum and stir over a low heat until garlic just begins to change colour (try not to burn the garlic).
- Add the tomatoes and simmer for about 10 minutes. Season with salt and pepper (although watch the salt due to salt content in stock).
- Add the stock and bring to the boil, then simmer for another 10 minutes.
- Chop the fish into similar size large-ish pieces. Carefully put the fish fillets into the pot (add some water and/or wine if necessary so liquid covers the fish).
- Cook gently until the fish is just cooked through (seven to eight minutes). Shake the pot if necessary, but do not stir or the fish will break up.
NOTE: Serve hot with crusty bread, or a carb of your choice (we had that easy favourite, couscous, tonight). If you want to flash it up a bit, you can pop in some mussels or prawns. Tonight's meal was a last-minute decision and I only had about 350 grams of fish, but we stretched it to feed the three of us.
Written by Marija Vidovich. First appeared on Stuff.co.nz.
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