Fish Stew with Tomatoes

    35 minutes

    A basic fish stew with a gemolata style garnish of parsley, lemon and capers. Serve with crusty bread for mopping up the juices.

    2 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 2 red chillies, seeded and chopped
    • 2 red onions, sliced
    • 3 cloves garlic, chopped
    • 3 cups (750ml) tomato puree
    • 1/2 cup (125ml) dry white wine
    • salt and freshly ground black pepper to taste
    • 700g white fish such as blue eye, snapper or ling, chopped into chunks
    • 1/3 cup flat leaf parsley, chopped
    • 1 tablespoon grated lemon rind
    • 1 tablespoon capers, chopped

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Heat a deep frying pan or saucepan over medium. Add oil, chilli, onion and garlic and cook 5 minutes.
    2. Add the tomato puree, wine, salt and pepper and simmer 4 minutes. Add the fish, cover and cook 5 minutes until the fish is tender.
    3. Combine the parsley, lemon rind and capers. Serve the fish stew into bowls and sprinkle with the parsley mixture.

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