Fish Stew with Gremolata Recipe

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serves:

4

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Taken from The Boat Cookbook by Fiona Sims (£16.99; Bloomsbury)

Ingredients

  • 2 tbsp olive or rapeseed oil
  • 1 small onion, peeled and finely chopped
  • 2 garlic cloves, peeled and crushed
  • pinch of saffron, soaked in 1 tbsp
  • boiling water
  • ½ tsp smoked paprika
  • 1 tbsp fresh mint, chopped
  • 1 tbsp tomato paste
  • 500g fish or vegetable stock
  • 300ml dry white wine (red wine works, too)
  • 100g long grain rice
  • 1 x 400g tin chopped tomatoes
  • 400g skinless firm fish fillets (try cod or pollock), cut into 3–4cm pieces
  • salt and pepper
  • For the gremolata:
  • grated zest of 1 lemon
  • handful of flat-leaf parsley,
  • finely chopped
  • 1 garlic clove, peeled and crushed

Method

  • Heat the oil in a large pan and soften the onion and garlic

  • Add the saffron and its soaking water, and the paprika, mint and tomato paste. Cook for a minute, then add the stock, wine, rice and tomatoes

  • Bring to the boil and simmer for 10 minutes, stirring every now and again to stop the rice sticking on the bottom

  • Season, then add the fish, cover and cook for 5 more minutes, or until the fish is cooked. Meanwhile, make the gremolata by mixing the lemon, parsley and garlic

  • Serve the stew with the gremolata spooned over the top

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