Fish Stew
Catherine's Fish Stew
- 500g skinless fish fillets, cut into large chunks
- 200g raw prawns
- 2 garlic cloves finely chopped
- 1 lemon for zest and juice
- 3 tablespoons of olive oil
- 1 white onion finely sliced
- 500g potato, cut into small 2cm cubes
- 1 tablespoon of Smoked Paprika
- 1 pinch of Organic Sea Salt
- 1 teaspoon of Ground Fennel
- 400g chopped tinned tomatoes
- 100ml fish or vegetable stock
- 1/2 a can of chickpeas, rinsed and drained
Method:
Step 1
Take a small bowl and mix in the Ground Fennel, Smoked Paprika, pinch of Organic Sea Salt, half of the garlic and lemon zest.
Step 2
Heat a large pan with 2 tablespoons of olive oil. Throw in the onion and potatoes and then cover for 5 minutes until the onion has softened.
Step 3
Add in your recently made mix, along with the remaining oil, remaining garlic and cook for a further 2 minutes.
Step 4
Pour in the lemon juice and allow that to sizzle for a moment. Then add the tomatoes and the stock. Simmer everything for 15-20 mins until the potatoes are just cooked.
Step 5
Stir in the prawns and chickpeas and then nestle your fish chunks into the top of the stew. Reduce the heat, cover the pan and cook for a further 8 minutes or until the fish is cooked through. Stir gently once or twice during this time.
Serve in the centre of the table with a wedge of lemon and some crusty bread drizzled in olive oil.
BOOM BOOM BOSH!