This is a very quick post just to share this positively smashing recipe for a deliciously quick and easy fish stew.
Fish stew is always something I think of as being reserved for special occasions, probably because the a cost of making a typical bouillabaisse would now certainly warrant eating it only on high days or holidays.
However, this simple recipe uses just cod, although of course you can add more fish or shellfish if you are feeling frivolous. Prawns, mussels or clams all make great additions and any firm fish can be used. Today I used cod as I was lucky to get a beautiful piece for half the normal price.
As this was made for a quick and easy supper I didn’t go to the lengths of making my own rouille (garlic mayonnaise to us Brits) but used a ready made Garlic Mayonnaise made with rapeseed oil from Hillfarm Oils*. Just a little dollop does add an extra layer of flavour to the stew, giving it that touch of je ne sais quoi.
The chilli is another personal preference, you don’t have to use it if chillies aren’t your thing, they do look extremely pretty though.
It doesn’t need anything with it, just some fresh crusty bread to soak up the juice.
- 4 Tbs Olive Oil
- 1 Onion, very finely chopped
- 2 Large Cloves of Garlic, finely chopped
- 3 Ripe Medium Sized Tomatoes, chopped small (no need to remove skins or pips)
- 150ml Dry White Wine
- 300ml Vegetable Stock (I use Marigold Swiss Bouillon)
- 2 tsp Fish Sauce (add to the stock)
- 700g Cod Fillet, cut into large chunky cubes
- Bunch of Flat Leaf Parsley, chopped
- To finish (Optional)
- 1 Red Chilli
- Garlic Mayonnaise
- Heat the oil in a large pan, add the onion and sweat on a low heat until translucent (you do not want them to colour). Add the garlic and tomato and cook for about 10 minutes. Stir in a large handful of chopped parsley.
- Turn up the heat, add the wine and cook for a few minutes to burn off the alcohol. Add the stock and the fish sauce. Carefully add the cubed fish to the simmering stock and cook for no longer than five minutes until cooked. Do not stir or keep poking the fish as it is likely to fall apart.
- Ladle into bowls, decorate with some more parsley, the chilli and a little garlic mayonnaise if using.
* This is not a paid review.