chunky fish stew 1

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  • Recipe:Chunky Fish Stew
  • Description: An easy one-pot meal that conjours up holidays in France with its tomato and white wine sauce. This recipe uses Rock Fish which is variously known as Rock Eel, Rock Salmon and Huss. It is readily available in the South East, but less easy to come by further north. Substitute any white fish with a good flavour and which is unlikely to break up when cooked, for example monk fish or halibut.
  • Preparation Time: About 15 minutes
  • Cooking Time: 30 to 40 minutes
  • Ingredients: 1 Piece of Rock Fish, about 8 to 10 inches long
    1 red pepper
    1 large or 2 small courgettes
    2 medium onions
    1 400 gram carton chopped tomatoes
    2 oz butter (or substitute olive oil)
    150 ml chicken stock
    300 ml dry white wine
    1 heaped dessertspoon cornflour
    Paprika
    Garlic (2 to 3 cloves)
    Black pepper
    Basil - fresh or dried
  • Cooking Method: Skin the onion and slice into rings.
    Remove the top from the pepper, de-seed and cut into thin strips
    Remove the top and tail from the courgette and cut into slices
    Slice one side away from the fish, then remove the bone from the centre.
    Cut the fillets into chunks about an inch wide
    Make up the stock.
    Melt the butter in a large saucepan
    Grate the garlic into the pan
    Add the onions and peppers.
    Cook gently for about 5 minutes until softened.
    Add the courgettes, basil, paprika and a grind of black pepper and stir fry for about 2 minutes until the courgettes start to soften
    Remove from the heat
    Sprinkle the cornflour over the vegetables and stir to cover evenly.
    Pour in all the stock and about half the wine.  Stir well
    Return to the heat.
    Add the tomatoes and stir constantly until the sauce boils.
    Reduce the heat and simmer for about 15 minutes.  Taste and add more paprika, basil and pepper if required.
    Add the remaining wine and stir well
    Add the fish pieces, stir and simmer gently for about 5 to 7 minutes until the fish is properly cooked but not falling apart.

    Serve
    Delicious with simple boiled rice
    If you only have one burner, add peeled and sliced potatoes to the stew at the same time as the courgettes
    It's also delicious with crusty bread to dip in the sauce.

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