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Rustic Fish Stew

Rustic Fish Stew

Just as we start to think of spring, the weather has got colder and many of us are down with all sorts of colds and flu.What better time to cook this simple, hearty, nutritious and delicious bowl of comfort food. After spending a bit of time making the sauce, you have the freedom to add any fish or seafood of your choice.  I like to use monkfish as it holds together really nicely and I call it substitute lobster. Sometimes I use a jar of passata tomatoes instead of a tin of chopped tomatoes and serve it as a fish soup.

Preparation Time: 30 mins

Cooking Time 45 mins

Serves 6 – 4 people


Ingredients

30ml olive oil

1 onions, chopped

2 cloves garlic, minced

1 carrots, chopped

½ fennel bulb, chopped

1 stick of celery, chopped

½ red chilli, seeds removed if you don’t wont it too spicy

1 tbsp tomato puree

1 tin chopped tomatoes or a jar of passata (if you prefer a fish soup)

450g monkfish

6 – 8 tiger prawns (peeled)

½  tsp salt

1 handful of fresh coriander

Method

Heat the oil in a heavy pan over a medium heat, add all the chopped vegetables and sauté for about 15 mins.  Add the tomato puree and stir bringing our the sweetness of the puree.  Once the vegetables of reduced, add the tinned tomatoes.  Cooks for another 10 minutes before adding your fish and/or seafood.  Do not overcook the fish.  Add the chopped coriander just before serving with some warm crusty bread.

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