rich tomato, wine and fish stew
How to make rich tomato, wine and fish stew recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
2 x 400 g (13 oz) jars tomato sauce with peppers and onion
150 ml (¼ pint) white wine
1 tablespoon olive oil
375 g (12 oz) skinless white fish fillets, torn or cut into chunks
175 g (6 oz) raw peeled prawns
25 g (1 oz) parsley, chopped
pepper
crusty bread, to serve (optional)
Method:
Place the tomato sauce, wine and oil in a large, heavy-based saucepan and bring to the boil.
Reduce the heat, add the fish and prawns and simmer for 7 minutes until the fish is opaque and cooked through and the prawns have turned pink.
Add the parsley and season with pepper, then serve in bowls with warm crusty bread, if liked.
For Mediterranean fish stew with chunky vegetables, heat 1 tablespoon olive oil in a large, deep frying pan and cook 2 trimmed and chunkily chopped courgettes, 1 Romero red pepper and 1 yellow pepper, each cored, deseeded and cut into chunks, and 1 finely chopped red onion over a medium heat, stirring occasionally, for 8–10 minutes until softened.
Add 500 g (1 lb) mixed skinless white fish fillets, cut into chunks, 175 g (6 oz) cooked peeled prawns, 2 x 400 g (13 oz) jars tomato pasta sauce and 300 ml (½ pint) white wine and cook, stirring very gently occasionally, for 10 minutes or until the fish is cooked through.
Stir in 100 g (3½ oz) pitted black olives and serve in bowls topped with 75 g (3 oz) ready-made croûtons. Total cooking time 30 minutes.
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