Fish Stew with Tomatoes
Fish Stew with Tomatoes
A basic fish stew with a gemolata style garnish of parsley, lemon and capers. Serve with crusty bread for mopping up the juices.
Ingredients
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
Directions
Preparation:20min ›
Cook:15min ›
Ready in:35min
- Heat a deep frying pan or saucepan over medium. Add oil, chilli, onion and garlic and cook 5 minutes.
- 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.
- Combine the parsley, lemon rind and capers. Serve the fish stew into bowls and sprinkle with the parsley mixture.
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