Fish Stew with Tomatoes

    Fish Stew with Tomatoes

    1save
    35min


    1 person made this

    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 

    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.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate