Fisherman's Stew recipe
information
This quick, economical and satisfyingfish dish will please any fish lover for lunch or a light supper
ingredients
90 ml (6 tbsps) olive oil
2 large onions, sliced
1 red pepper, seeded and sliced
120 g (4 oz) mushrooms, sliced
450 g (1 lb) canned tomatoes
Pinch salt and pepper
Pinch dried thyme
430 ml (3/4 pint) water
900 g (2 lb) white fish fillets, skinned
140 ml (1/4 pint) white wine
30 ml (2 tbsps) chopped parsley
2 large onions, sliced
1 red pepper, seeded and sliced
120 g (4 oz) mushrooms, sliced
450 g (1 lb) canned tomatoes
Pinch salt and pepper
Pinch dried thyme
430 ml (3/4 pint) water
900 g (2 lb) white fish fillets, skinned
140 ml (1/4 pint) white wine
30 ml (2 tbsps) chopped parsley
method
1. Heat the oil in a large saucepan and add the onions. Cook until beginning to look transluscent. Add the pepper and cook until the vegetables are softened.
2. Add the mushrooms and the tomatoes and bring the mixture to the boil.
3. Add thyme, salt, pepper and water and simmer for about 30 minutes.
4. Add the fish and wine and cook until the fish flakes easily, about 15 minutes. Stir in parsley.
5. To serve, place a piece of toasted French bread in the bottom of the soup bowl and spoon over the fish stew.
2. Add the mushrooms and the tomatoes and bring the mixture to the boil.
3. Add thyme, salt, pepper and water and simmer for about 30 minutes.
4. Add the fish and wine and cook until the fish flakes easily, about 15 minutes. Stir in parsley.
5. To serve, place a piece of toasted French bread in the bottom of the soup bowl and spoon over the fish stew.
serving amount
serves 4 - 6
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