Fishermans StewPrep.Time: 15-20 min
Cook.Time: 45-50 min
Ingredients350g/12oz Mixed Seafood
275g/10oz White Fish
1 Red Onion
1 Cooking Onion
3 Cloves Garlic
1 Tin Chopped Tomatoes
1 Red Pepper
2 Tbsp Olive Oil
150ml/¼pt White Wine
2 Fish Stock Cubes
275ml/½pt Hot Water
1 tsp Italian Seasoning
MethodPeel and finely chop the onions.
Peel and cut the potatoes into 2.5cm / 1" cubes.
De-seed and cut the pepper into 1cm/½" squares.
Fry the onions, potatoes, and peppers in the saucepan over a medium heat for 10 minutes.
Peel and finely slice the garlic.
Add to the saucepan and fry for 1 minute.
Add the tomatoes, wine, and hot water.
Crumble in stock cubes and add Italian seasoning.
Simmer for 20 minutes or until potatoes are tender.
Check fish for bones by running your hand over the fish.
If you feel bones, pluck them out, either with your fingers or a pair of tweezers.
To remove skin, place the fish skin side down on a board.
Using a sharp knife, and holding the tail end, cut through the flesh, close to where you are holding it, but not through the skin.
Holding the knife at a 75° angle, pull the tail towards you while moving the knife gently side to side.
The skin should come away from the flesh easily if the fish is fresh.
Cut the fish into 2.5cm / 1" cubes and add with the seafood and pepper to taste to the saucepan.
Simmer for a further 5 minutes.
Serve with crusty bread.
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