k Best ever Meditteranean Fish Stew k
Deeply flavourful, incredibly comforting and full of Mediterranean goodness. It’s a fantastic one pot wonder that is super easy for those that are not confident with cooking fish. Serve with wilted spinach or a crisp seasonal salad.
Ingredients (serves 4)
1 red onion chopped
1 small red pepper chopped
1 teaspoon smoked paprika
1 teaspoon fennel seeds
3 potatoes, peeled, cut into 2cm chunks
3 cloves crushed garlic
1 chilli finely chopped (optional)
125ml white wine
1 can chopped tomatoes
500ml stock (fish or veg)
1 can chickpeas
2 bay leaves
1/2 teaspoon sugar
4 hake fillets (or seabass/cod)
fresh parsley, chopped
- Sauté the onion with olive oil – cook for 5 minutes or until softened. Add the garlic, paprika, fennel and potato and cook for 4-5 minutes. Add the wine and simmer for 2-3 minutes or until reduced slightly.
- Stir in the peppers, tinned tomatoes, stock, chickpeas, bay leaves, sugar, half the parsley and rosemary.
- Reduce heat to low and simmer, covered, for 25-30 minutes or until potato is tender. Transfer to oven dish, press the fish into vegetable mixture. Cook for 10-15 minutes or until just cooked through. Sprinkle with remaining parsley.