Fish stew recipe
White fish and mussels stewed in sweet tomatoes, onion and bay leaves. An easy midweek meal.
Ingredients
- 550 g skinned and cubed whitefish fillets (cod, coley, pollock, hake)
- 115 g mussels
- 15 g sunflower oil
- 225 g carrots, peeled and cut into sticks
- 1 onion, sliced
- 1 clove garlic, crushed
- 1 x 400g can peeled chopped tomatoes
- 6 black olives
- 1 bay leaf
- 1 pinch salt and black pepper, to taste
- 1 sprinkling chopped parsley, to garnish
- 19.4 oz skinned and cubed whitefish fillets (cod, coley, pollock, hake)
- 4.1 oz mussels
- 0.5 oz sunflower oil
- 7.9 oz carrots, peeled and cut into sticks
- 1 onion, sliced
- 1 clove garlic, crushed
- 1 x 400g can peeled chopped tomatoes
- 6 black olives
- 1 bay leaf
- 1 pinch salt and black pepper, to taste
- 1 sprinkling chopped parsley, to garnish
- 19.4 oz skinned and cubed whitefish fillets (cod, coley, pollock, hake)
- 4.1 oz mussels
- 0.5 oz sunflower oil
- 7.9 oz carrots, peeled and cut into sticks
- 1 onion, sliced
- 1 clove garlic, crushed
- 1 x 400g can peeled chopped tomatoes
- 6 black olives
- 1 bay leaf
- 1 pinch salt and black pepper, to taste
- 1 sprinkling chopped parsley, to garnish
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Heat the oil in a saucepan and add all the carrots, onion and garlic, then cook for 2-3 minutes.
- Stir in the tomatoes, olives and bay leaf, and season to taste.
- Add the fish and cook for another 8-10 minutes.
- The mussels go in last and need about 2-4 minutes to heat through.
- Sprinkle on the chopped parsley and serve with lots of crusty bread.
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