- Put a pan onto a medium heat and add a drizzle of oil. Once warm add the onion and fry for 3to 4 minutes. Add the garlic to the onions along with cumin seeds. Cook for a further 2 minutes, being careful not to burn and stirring regularly.
- Whilst the onion and garlic cook, roughly chop the peppers, discarding the seeds, and add the pan with the mixed herbs and chilli flakes, again stirring regularly. Cook for a further 3 to 4 minutes.
- Add the wine and reduce for 2 minutes. Add the chopped tomatoes, rinse the can with the water and add to the pan.
- Cover with a lid, leaving ajar so some steam can escape. Simmer for 20 minutes, stirring every 5 minutes.
- Cut the fish into large chunks and place on top of the lightly simmering stew, placing the lid on firmly. Cook for 2 minutes and then turn over the fish into the stew and cook for a further 2 minutes, lid on. Remove from the heat and leave to stand for 1 minute.
- Serve in deep bowls sprinkled with chopped parsley and season with salt and pepper to taste.
- Enjoy with a glass of chilled white wine.
Delicious served with a glass of chilled dry white wine, something like a sauvignon blanc.
You can adjust the amount of chilli to your personal taste.
This is also great with chicken instead of fish.
Coley is a great cheaper alternative and is ideal for this recipe, not too oily and has meaty, chunky flakes.