Tomato and Fish Stew

    Tomato and Fish Stew


    56 people made this

    About this recipe: This hearty fish stew is packed with white fish, prawns, tomatoes, carrots and celery. Serve with crusty bread to soak up all the juice.

    Serves: 6 

    • 4 tablespoons olive oil
    • 4 sticks celery
    • 1/2 onion, diced
    • 3 carrots, diced
    • 3 cloves garlic, diced
    • 1 (400g) tin stewed tomatoes
    • 475ml water
    • 235ml white wine
    • 235ml fish stock
    • 60ml sherry
    • 2 chicken stock cubes
    • 1/2 teaspoon dried chilli flakes
    • 1 pinch salt and pepper to taste
    • 225g medium peeled prawns
    • 225g white fish, such as cod or halibut, cut into small chunks
    • 1/2 bunch fresh coriander, chopped

    Prep:20min  ›  Cook:1hr15min  ›  Ready in:1hr35min 

    1. Heat the oil in a large pot over medium heat. Mix in the celery, onion, carrots and garlic. Cook and stir until onion is tender. Stir in the tomatoes, water, wine, fish stock and sherry. Dissolve stock cubes in the stew, and season with dried chilli flakes, salt and pepper. Bring to the boil, reduce heat to low, and simmer 1 hour.
    2. Add prawns and fish to the stew. Continue cooking 5 minutes, or until fish is easily flaked. Remove from heat, stir in chopped coriander and allow to sit 10 minutes before serving.

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