Mediterranean Fish Stew Recipe
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings2
Interest GroupEveryday
Ingredients
| Olive oil | ||
| Garlic 2 cloves, sliced | ||
| Fennel a small bulb, halved and shredded | ||
| Paprika | 1 Teaspoon | |
| White wine | 150 | |
| Plum tomatoes 1 x 400g tin | ||
| Chicken stock | 300 | |
| Firm white sustainable fish 400g, skinless, cut into chunks | ||
| Cooked peeled prawns 250g | ||
| Flat-leaf parsley a bunch chopped | ||
Directions
MAKING
1. In a heavy bottomed saucepan, heat 2 tablespoons olive oil on medium flame.
2. Add garlic, sauté for 2 minutes.
3. Add the fennel, sauté for about 5 minutes until soft.
4. Add chili and paprika, and pour in the wine.
5. Simmer until wine has reduced.
6. Stir in the tomatoes and stock.
7. Simmer stew for 15 to 20 minutes until slightly thickened.
FINALIZING
8. Reduce flame to low and add fish chunks.
9. Cover the pan and simmer fish for 3 to 5 minutes.
10. Add prawns and cook until pink.
SERVING
11. Ladle the stew into deep dish soup plates.
12. Garnish with chopped parsley.
13. Serve with crusty bread.
1. In a heavy bottomed saucepan, heat 2 tablespoons olive oil on medium flame.
2. Add garlic, sauté for 2 minutes.
3. Add the fennel, sauté for about 5 minutes until soft.
4. Add chili and paprika, and pour in the wine.
5. Simmer until wine has reduced.
6. Stir in the tomatoes and stock.
7. Simmer stew for 15 to 20 minutes until slightly thickened.
FINALIZING
8. Reduce flame to low and add fish chunks.
9. Cover the pan and simmer fish for 3 to 5 minutes.
10. Add prawns and cook until pink.
SERVING
11. Ladle the stew into deep dish soup plates.
12. Garnish with chopped parsley.
13. Serve with crusty bread.
Chef
