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Tomato and Fish Stew
This hearty fish stew is packed with white fish, prawns, tomatoes, carrots and celery. Serve with crusty bread to soak up all the juice.
Ingredients
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
Method
Prep:20min ›
Cook:1hr15min ›
Ready in:1hr35min
- 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.
- 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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Reviews & ratings
Average global rating:
(74)
Reviews in English (63)
I made this but without the booze or coriander (because i didn't have any) and used bouillon power for the stock, which was a bit on the salty side but we loved it and I'm making it again tonight. Served it with some brown rice. - 15 Jun 2017
This is a delicious soup. I used chicken broth and still added a bouillon cube, which gave a richer flavor. Cut back 1/2 on the red pepper since my husband doesn't like too much "hot" and added 1/2 lb of scallops as well. Didn't have fresh cilantro so used dried in moderation. I used a good quality rather dry white wine as the sherry adds enough sweetness. Thanks - 03 Apr 2006 (Review from Allrecipes US | Canada)
I made this last night- it was fantatstic. I added fresh chopped clams, extra cod and a can of sweet corn. I kept the cilantro to a minimum because I am not a big fan, and the stew still had unbelievable flavor. Thanks for the recipe! - 13 Oct 2005 (Review from Allrecipes US | Canada)