Tomato Fish Stew recipe
information
Cook any white fish you like in this tomato sauce. Serve with rice or potatoes.
ingredients
Fishbones
1 bay leaf, 1 sprig thyme and 2 parsley stalks
2 slices onion
1 lemon slice
6 black peppercorns
430 ml (3/4 pint) water
90 ml (6 tbsps) oil
90 g (6 tbsps) flour
1 large green pepper, seeded and finely chopped
1 onion, finely chopped
1 stick celery, finely chopped
900 g (2 lbs) canned tomatoes
30 g (2 tbsps) tomato puree
Pinch salt and allspice
90 ml (6 tbsps) white wine
2 whole plaice, filleted and skinned
30 ml (2 tbsps) chopped parsley
1 bay leaf, 1 sprig thyme and 2 parsley stalks
2 slices onion
1 lemon slice
6 black peppercorns
430 ml (3/4 pint) water
90 ml (6 tbsps) oil
90 g (6 tbsps) flour
1 large green pepper, seeded and finely chopped
1 onion, finely chopped
1 stick celery, finely chopped
900 g (2 lbs) canned tomatoes
30 g (2 tbsps) tomato puree
Pinch salt and allspice
90 ml (6 tbsps) white wine
2 whole plaice, filleted and skinned
30 ml (2 tbsps) chopped parsley
method
1. Place fish bones, herbs, onion, lemon slice, peppercorns and water in a saucepan. Bring to the boil, then simmer 20 minutes and strain.
2. Heat the oil and add the flour. Cook slowly, stirring constantly, until golden brown 3. Add the green pepper, onion and celery, and cook until the flour is a rich dark brown and the vegetables have softened.
4. Add stock and the canned tomatoes, tomato puree, salt and allspice. Bring to the boil and then simmer until thick. Add the wine.
5. Cut the fish fillets into 5 cm (2 inch) pieces and add to the tomato mixture. Cook slowly for about 20 minutes, or until the fish is tender. Gently stir in the parsley, taking care that the fish does not break up. Adjust the seasoning and serve.
2. Heat the oil and add the flour. Cook slowly, stirring constantly, until golden brown 3. Add the green pepper, onion and celery, and cook until the flour is a rich dark brown and the vegetables have softened.
4. Add stock and the canned tomatoes, tomato puree, salt and allspice. Bring to the boil and then simmer until thick. Add the wine.
5. Cut the fish fillets into 5 cm (2 inch) pieces and add to the tomato mixture. Cook slowly for about 20 minutes, or until the fish is tender. Gently stir in the parsley, taking care that the fish does not break up. Adjust the seasoning and serve.
serving amount
serves 4
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