Mediterranean Fish Stew Recipe

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serves:

6 - 8

Skill:

medium

Nutrition per portion

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

This delicious savoury stew is made rich with tomatoes and dry white wine – giving it the unmistakeable flavours of the med. We think the best bit is mopping up all those delicious juices with a good portion of garlic bread and accompanying it with a good glass of wine.

HOW TO MAKE MEDITERRANEAN FISH STEW



Ingredients

  • 1tbsp olive oil
  • 1 large onion, chopped
  • 2 red peppers, cut into chunks
  • 3 garlic cloves, crushed
  • 1 large red chilli, finely chopped
  • 100ml dry vermouth or white wine
  • 400g can plum tomatoes
  • 400g can cherry tomatoes
  • 1 tbsp tomato purée
  • 1½ tbsp brown sugar
  • A small pinch of saffron
  • 1 ciabatta loaf
  • 120g garlic butter
  • 3 tbsp dill, chopped
  • Juice of 1 large lemon
  • 300g white and brown crabmeat
  • 500g salmon fillet, cubed
  • 500g cleaned baby squid

Method

  • Heat the oven to 180C fan, gas 6. Heat the olive oil in a large casserole dish over a medium heat, add the onion and peppers, and fry gently for 5 minutes until everything is beginning to soften. Add the garlic and chilli and cook for a further 2 minutes. Pour over the vermouth and reduce the liquid by half.

  • Stir through the canned tomatoes, tomato purée, sugar and saffron. Bring to the boil, reduce to a simmer and cook gently for 10-15 minutes.

  • Slice the ciabatta halfway down into 8-10 slices. Put thin slices of the garlic butter in-between each gap. Wrap in foil, put on a baking tray and cook in the oven for 15 minutes or until the bread is crispy and the butter has melted.

  • Lower the heat of the casserole and stir through the dill and lemon juice; season to taste with salt and pepper. Stir through the crabmeat, add the chunks of fish and squid, cover with a lid and cook for a further 5 minutes. Ladle the stew into bowls and serve with chunks of the garlic bread.

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