Italian Style Fish Stew
Stew is usually a winter dish, but I find that this fish stew is light enough for summer dinners!
Serves 4-6 people
Ingredients
- 1/2 cup olive oil
- 2 medium potatoes peeled and chopped
- 1 onion chopped
- 2 medium carrots peeled and chopped
- 2 cloves of garlic crushed
- Salt and pepper for seasoning
- 3/4 cup semi-dry or dry white wine the rule is if you can’t drink it, you don’t use it in food! So always choose a wine you like.
- 1 can Italian chopped tomatoes I like the one with oreganum and basil already added
- 700 gm white fish fillets skinned and cut into chunks.
- If you like spicy then add 1/2 teaspoon crushed chili/red pepper flakes, and use a can of plain chopped Italian tomatoes.
Instructions
- In a heavy bottom pot or dutch oven, heat the oil over a medium heat and add the potatoes, carrots, onion and garlic. Season to taste and cook till the vegetables begin to soften. Stirring continuously, about 8-10 minutes.
- Turn up the heat and add the wine (alcohol evaporates 3 x faster than water, during cooking, so it safe for kids meals). Wine adds a delicious flavour to food.
- Cook uncovered until most of the liquid is evaporated, about 5 minutes, Add the tomatoes, and water and chili flakes if you are using them.
- Reduce the heat and simmer covered, until the vegetables are tender, about 20 minutes.
- Add the fish to the stew and cook, for about 8 minutes, stirring occasionally.
- Serve with garlic and herb ciabatta and a salad.
Tried this recipe?Let us know how it was!