Fish Stew with Tomatoes, White Wine and Parsley
A French recipe with a few simple ingredients and a sophisticated flavour. Lots of fresh parsley gives this soup a fresh taste. Extremely low in fat!
Ingredients
Serves: 4
- 1 750ml bottle of white wine
- 450g (1 lb) white fish, such as Pacific cod or Dover sole
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 3 tablespoons freshly chopped parsley
- 2 (400g) tins chopped tomatoes
- salt and pepper, to taste
Method
Prep:10min ›
Cook:15min ›
Ready in:25min
- To poach the fish, lay the fillets flat in a large frying pan. Pour the entire bottle of wine over the fillets and bring to the boil.
- Turn the fillets over at least once. When they begin to break apart easily (about 4 minutes), remove fish pieces from wine with a slotted spoon and set aside.
- In a separate pan, cook the onions in olive oil over medium heat until soft. Add tomatoes, fresh parsley and cooked onions to wine.
- Boil vigorously for at least 10 minutes to boil off alcohol. Add fish pieces and heat through.
- Serve with a loaf of crusty french bread and a glass of wine.
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Reviews & ratings
Average global rating:
(14)
Reviews in English (13)
I used 2 small pieces of fish, one glass of white wine, one tin of tomatoes, and I added garlic to the onion. This served 2 perfectly. We both found this delicious and will definitely make this again. - 16 Oct 2011
Altered ingredient amounts. I made half the amount, the timings still worked the same. I used haddock, and added a bit of garlic too. Yummy! - 23 May 2009
Tasty, healthy and very easy to prepare - even for a beginner. - 14 Nov 2009