Fish Stew

A delicious Mediterranean fish stew, best served with fresh crusty bread.

Recipe and image supplied by Fish is the Dish (a Seafish initiative): www.fishisthedish.co.uk

Serves Serves 4

  • 550g skinned and cubed whitefish fillets (cod, coley, pollock, hake)
  • 115g mussels
  • 15ml sunflower oil
  • 1 onion
  • 1 clove garlic
  • 1 x 397g can peeled chopped tomatoes
  • 6 black olives
  • 1 bay leaf
  • Salt and black pepper
  • Chopped parsley to garnish

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Method

  1. Peel the carrots and cut them into sticks. Sprinkle on the chopped parsley and serve with lots of crusty bread.
  2. Slice the onion and crush the garlic.
  3. Heat the oil in a saucepan and add all these ingredients, then cook for 2-3 minutes.
  4. Stir in the tomatoes, olives and bay leaf, and season to taste.
  5. Add the fish and cook for another 8-10 minutes.
  6. The mussels go in last and need about 2-4 minutes to heat through as they open up.
  7. Sprinkle on the chopped parsley and serve with lots of crusty bread.

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