Recipe: Garlic and tomato fish stew
- Andy and Renae Tobin
- Mar 24, 2020
- 2 min read
What to post at times like these? The coronavirus has hit Australia … 1800+ cases currently confirmed, and the number is growing. Thank goodness there are not many cases (3) in our town (yet). But we are taking the risk seriously given what has happened elsewhere. For me personally, at the moment, the most disconcerting thing I find is the lack of timeline. Not knowing what new Government rules will be introduced tomorrow, whether we'll be allowed to keep providing food for our customers - whether this be in person or to people's cars or by delivery ... whatever we need to do. And how long this will go on for. Who knows!
So, at times like these, what helps me cope is cooking! Thankfully that's what I do for a living now ;-) But even more comforting than cooking for customers, is cooking for our family. Given that, I thought the best post right now would be to share another recipe that we love :) This is a very easy one. But very yummy, and enjoyed by even the fussiest of our family. Enjoy! And stay safe.
Garlic and Tomato Fish Stew: Ingredients: 1 tbsp olive oil
4 cloves garlic, crushed
1 tsp finely grated lemon rind
1/2 onion, finely sliced
1/2 cup (125ml) dry white wine
1/2 cup (125ml) fish stock
400g can crushed tomatoes
6 chat (baby) potatoes, quartered
350g firm white fish cut into large pieces (Spanish mackerel is a good option)
sea salt and cracked pepper
1/3 cup flatleaf parsley leaves, torn
crusty bread, to serve
Directions:
Heat a medium saucepan over medium heat.
Add oil, garlic, lemon rind and onion.
Cook for 2 minutes or until the onion is just soft.
Add wine, cook for 3 minutes. Add stock, tomato and potato.
Cover and simmer for 8 minutes or until potato is almost cooked.
Add fish, salt and pepper and cook for 4 minutes or until fish is cooked through (test with a fork - should break apart easily).
Spoon into bowls and top with parsley.
Serve with bread.
Note: This recipe is directly from Donna Hay's fabulous 'no time to cook' book. I also added spinach (because all our meals have spinach!) and some halved green beans to increase the amount of vegetables in the meal. Up to you. Dnona Hay's recipe suggests this is enough for 2 people - add some more fish and veg if you'd like it go further. We found it enough for us 4 with the added veggies :)
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