Fish stew recipe

Fish stew recipe

White fish and mussels stewed in sweet tomatoes, onion and bay leaves. An easy midweek meal.

Ingredients

  • 550 g skinned and cubed whitefish fillets (cod, coley, pollock, hake)
  • 115 g mussels
  • 15 g sunflower oil
  • 225 g carrots, peeled and cut into sticks
  • 1 onion, sliced
  • 1 clove garlic, crushed
  • 1 x 400g can peeled chopped tomatoes
  • 6 black olives
  • 1 bay leaf
  • 1 pinch salt and black pepper, to taste
  • 1 sprinkling chopped parsley, to garnish
  • 19.4 oz skinned and cubed whitefish fillets (cod, coley, pollock, hake)
  • 4.1 oz mussels
  • 0.5 oz sunflower oil
  • 7.9 oz carrots, peeled and cut into sticks
  • 1 onion, sliced
  • 1 clove garlic, crushed
  • 1 x 400g can peeled chopped tomatoes
  • 6 black olives
  • 1 bay leaf
  • 1 pinch salt and black pepper, to taste
  • 1 sprinkling chopped parsley, to garnish
  • 19.4 oz skinned and cubed whitefish fillets (cod, coley, pollock, hake)
  • 4.1 oz mussels
  • 0.5 oz sunflower oil
  • 7.9 oz carrots, peeled and cut into sticks
  • 1 onion, sliced
  • 1 clove garlic, crushed
  • 1 x 400g can peeled chopped tomatoes
  • 6 black olives
  • 1 bay leaf
  • 1 pinch salt and black pepper, to taste
  • 1 sprinkling chopped parsley, to garnish

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 4

Step-by-step

  1. Heat the oil in a saucepan and add all the carrots, onion and garlic, then cook for 2-3 minutes.
  2. Stir in the tomatoes, olives and bay leaf, and season to taste.
  3. Add the fish and cook for another 8-10 minutes.
  4. The mussels go in last and need about 2-4 minutes to heat through.
  5. Sprinkle on the chopped parsley and serve with lots of crusty bread.

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