Prep time
Cook time
Total time
Serves: 4
  • 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
  1. 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.
  2. 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.
  3. Ladle into bowls, decorate with some more parsley, the chilli and a little garlic mayonnaise if using.
Recipe by The Eating Tree at http://www.theeatingtree.com/2016/03/12/easy-fish-stew/