rich tomato and fish stew
How to make rich tomato and fish stew recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
1 tablespoon olive oil
1 onion, thinly sliced
1 garlic clove, chopped
2 tomatoes, roughly chopped
400 g (13 oz) can chopped tomatoes
4 tablespoons sun-dried tomato paste
150 ml (¼ pint) white wine
375 g (12 oz) mixed skinless fish fillets, cut into chunks
175 g (6 oz) raw peeled prawns
5 tablespoons chopped thyme
75 g (3 oz) pitted black olives
pepper
warm crusty bread, to serve
Method:
Heat the oil in a large, heavy-based saucepan and cook the onion and garlic over a medium heat, stirring frequently, for 3–4 minutes until softened. Add the fresh tomatoes and cook, stirring, for
2–3 minutes, then add the canned tomatoes, tomato paste and wine. Bring to the boil and cook over a high heat for 5 minutes until the sauce is thick.
Stir the fish chunks and prawns into the tomato mixture, then reduce the heat, cover and simmer for 7–8 minutes until the fish is opaque and cooked through and the prawns have turned pink. Stir through the thyme and black olives and season with pepper to taste.
Serve in serving bowls with warm crusty bread to mop up the juices.
For instant fish stew, heat 1 tablespoon olive oil in a heavy-based saucepan and cook 1 finely chopped onion with a squeeze of garlic paste over a medium heat, stirring, for 3 minutes. Add a 400 g
(13 oz) can lobster bisque, a 200 g (7 oz) can chopped tomatoes, 175 g (6 oz) mixed skinless fish fillets, cut into chunks, and 175 g (6 oz) cooked peeled prawns and cook over a high heat for 7 minutes until the seafood is cooked through. Serve with crusty bread. Total cooking time 10 minutes.
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