Mediterranean-Style Fish Stew
Leaves you feeling not just positive but Positano.
Ingredients
- 600 g skinned thick white fish fillet
- 220 g raw peeled prawns (shrimp) with or without tails (your preference)
- 1 x 400g tin of chopped tomatoes (I really prefer Italian brands for this)
- 2½ cups vegetable stock
- 60 g butter
- 1 onion
- 1 carrot
- ¼ large red capsicum (pepper)
- 2 garlic cloves, crushed
- ½ tsp dried chilli flakes (optional, but adds a nice hint of heat without it being overwhelming)
- rind of ½ lemon
- ½ cup basil, shredded (I like to throw in a little parsley too)
- olive oil, salt, pepper
Crunchy Baguette Slices
- 1 small baguette, sliced thinly
- 1 clove garlic
- olive oil
Instructions
- Dice the onion, carrot and capsicum.
- Cut fish into 3cm cubes. Season fish with salt and pepper.
- Heat oil in large saucepan over medium heat. Add onion and cook, stirring, until softened, then add butter, carrot and capsicum and fry for 5 minutes until softened. Add garlic and cook for one minute until fragrant.
- Add tinned chopped tomatoes, stock, lemon rind and chilli flakes.
- Bring to the boil then reduce heat, cover and simmer for 15 minutes until soup reduces and thickens slightly.
- Meantime, put baguette thins on baking paper, drizzle small amount of olive oil across them and place in a 200℃/392℉ oven for about 10 minutes. When crispy, remove from oven and rub garlic clove across each just once. (Too many rubs and garlic will be overpowering.)
- Add fish to tomato and stock, and cook uncovered for three minutes before adding prawns. Cook everything, stirring gently, for a further two to three minutes or until seafood changes colour and is cooked.
- Add herbs, and further seasoning.
- Ladle into bowls and serve with crispy baguette if using.