Italian Fish Stew
Serves:
4
Difficulty:
Easy
Ready in:
30 mins
- 200g king prawns, raw
- 500g white fish, cut into 4cm slices
- 4 sage leaves
- 2 garlic cloves, finely sliced
- 1 onion, finely chopped
- 2 carrots, finely diced
- 1 celery stick, finely diced
- 1 red chilli
- 2 tsp olive or rapeseed oil
- 200ml prepared fish stock
- 400g chopped tomatoes
- 1 handful flat leaf parsley, chopped
- 1 slice thick wholemeal sourdough bread, to serve
- Place a suitable sized saucepan over a medium heat and add the rapeseed oil. When hot add the sage leaves and fry for 10 seconds. Add the garlic and chilli then fry until lightly browned. Add the onion, carrot and celery. Continue to cook over a low heat to allow the vegetables to soften.
- Add the fish stock and reduce this by half followed by the chopped tomatoes. Return to the simmer.
- Add the white fish and prawns to the pan, cover and leave to simmer for 5 minutes until the fish is cooked through.
- Divide the fish stew between warm bowls and finish with the flat leaf parsley and sourdough.
