Spicy Fish Stew

Serving size: 4
Preparation time: 20 Minutes
Cooking time: 45 Minutes
Ingredients:

1 banana shallot (or one small white onion) – finely chopped

A stem of celery – finely chopped

1/2 fennel bulb – finely chopped

1 medium hot red chilli – finely chopped

2 cloves of garlic – crushed or grated

1 teaspoon dried oregano

A teaspoon of smoked paprika

400ml tin of chopped tomatoes

1 litre of stock made up of half stock and half white wine

2 salmon fillets – cut into large chunks

1 hake fillet – cut into large chunks


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March 2021

Place your cooking pot on a medium heat and add some olive oil.

Add the onion, celery, fennel and chilli and sauté gently until it’s all soft. This should take roughly eight minutes.

Halfway through this cooking time stir in the garlic, oregano and smoked paprika.

Once everything is nice and soft, stir in the chopped tomatoes, the stock and the wine and let the whole thing gently bubble away for about 25-30 mins. It should reduce by about a third.

Place the pieces of chopped fish into the stew, pop the lid on and let the whole thing gently plop away for no more than 10 minutes… and it’s as simple as that.

Serve with rice, or as it is, like a soup.

This is enough to feed four for dinner served with rice but it can also be portioned and frozen if you’ve used fresh fish that hasn’t been previously defrosted. It’s also a one-pot meal which is epic for less mess. I used my shallow cast-iron casserole dish with a lid.



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