The fabulous Fish Is the Dish peeps sent me over a load of fresh Haddock via @ukSeafoodchef.
So what to make with it?
The wet weather inspired me to create this really easy fish stew, with a Mediterranean influence.
Here goes...
I grabbed what I had, a tine of chopped tomatoes, carrots, celery, onion, pink garlic, a chili and a few cherry tomatoes...
Chop, chop, chop. I love the smell of fresh celery on my hands.
Diced carrots. They aren't perfect julienne squares, but they are beautiful in their mishapped sort of way, aren't they?
Saute. Stir. Bung in the other ingredients. My fish stew simmering away.
Here's the recipe.
A Modern Mother’s Super Easy Med-Inspired Fish Stew
INGREDIENTS
6 Tbsp olive oil
1 large onion, chopped
2 large garlic cloves, chopped
1 small chili, finely chopped
2 medium carrots, chopped
3 stalks of celery, chopped
2T flour
1 400 g tin of chopped tomatoes
400 g of water
slug of white wine
1 cube vegetable/chicken stock
2 large fish filets
1T capers, with juice
1 T fresh parsley, chopped
1T oregano
pinch of thyme
1 bay leaf
Pepper
Salt
METHOD
1 Heat olive oil in large pan. Add onion, garlic, chili, celery, carrots and cook about 10 minutes, stirring constantly.
2. Add 2 T flour and cook over medium heat for 4/5 minutes.
3. Add tinned tomatoes*, water, and wine. Stir. You can add a bit more water if the stew is too thick.
4. Add fish and cook for 10 minutes. I just threw in the filets with skins on. Stir to break up cooked fish into flakes.
(I couldn’t face trying to skin them and took them out after ten minutes, peeled of the skin, and threw them back in.)
5. While fish is cooking, add capers w/juice, parsley, oregano, thyme, bay leaf, fresh parsley and capers. Salt and pepper to taste.
6. Put into bowls and serve with crusty bread!
*I had a few cherry tomatoes in the fridge, so chopped those and threw them in too.
