Name: Fish Stew with Gremolata Recipe
Yield: Serves: 4
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

By Woman and Home

published 4 April 2014

Taken from The Boat Cookbook (opens in new tab) 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

Fish Stew with Gremolata Recipe

Ingredients

Method

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