Spicy Fish Stew with Olives

    Spicy Fish Stew with Olives


    33 people made this

    There is nothing quite so satisfying as a good peppery fish stew. The addition of orange juice and olives is a Mediterranean touch.

    Serves: 6 

    • 1 onion, chopped
    • 1/2 green capsicum, chopped
    • 2 cloves garlic, minced
    • 440g tinned diced tomatoes, drained
    • 800ml chicken stock
    • 250g tomato pasta sauce
    • 75g tinned mushrooms
    • 1/4 cup sliced black olives
    • 1/2 cup (125ml) orange juice
    • 1/2 cup (125ml) dry white wine
    • 2 bay leaves
    • 1 teaspoon dried basil
    • 1/4 teaspoon fennel seed, crushed
    • 1/8 teaspoon ground black pepper
    • 500g medium prawns - peeled and deveined
    • 500g cod or other white fish fillets, cubed

    Preparation:25min  ›  Cook:5hours  ›  Ready in:5hours25min 

    1. Place onion, green capsicum, garlic, tomatoes, chicken stock, tomato sauce, mushrooms, olives, orange juice, wine, bay leaves, dried basil, fennel seeds and pepper into a slow cooker. Cover and cook on low 4 to 4 1/2 hours or until vegetables are crisp tender.
    2. Stir in prawns and cod. Cover. Cook 15 to 30 minutes or until prawns are opaque. Remove and discard bay leaves. Serve.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate