Our Fish Stew is a quick and healthy one-pot meal, packed with flavour in a rich tomato sauce and enough veg for 3 of your 5 a day. One of our favorite family recipes of all time this zuppa di pesce is absolutely delicious.
Ingredients
4 anchovy fillets
2 leeks, white part only
2 medium fennel bulbs,
1 large glass white wine
4 medium tomatoes
½ tsp pepperoncino or cayenne pepper
2 tsp paprika
4 medium potatoes
700ml organic fish or vegetable stock
700g fresh fish e.g. king prawns, clams, cod, scallops and squid
1 small bunch of fresh flat-leaf parsley.
Crusty bread to serve
Olive Oil
2 cloves garlic, peeled and roughly chopped
2 tblsp tomato puree
sale and freshly ground black pepper
METHOD
PREPARE your veg by cleaning and chopping finely your leeks, garlic, fennel and tomatoes.
PUT a large glug of olive oil in a big casserole dish and add the anchovy fillets. Saute until they break up.
ADD the chopped leeks, fennel and garlic, and continue to cook until soft.
ADD the glass of wine and cook for one minute until the alcohol is burnt off.
PEEL the potatoes, roughly cut into 3-4cm chunks and add to the pot with all the other ingredients except the fish and parsley.
BRING the mixture to the boil and then reduce to a simmer for 10-15 minutes or until the potatoes are cooked.
ADD the fish and simmer very gently for about five minutes or until the fish is cooked.
STIR in the chopped parsley, just before serving, and season with salt and pepper to taste.
SERVE with some crusty bread.
Ingredients
4 anchovy fillets
2 leeks, white part only
2 medium fennel bulbs,
1 large glass white wine
4 medium tomatoes
½ tsp pepperoncino or cayenne pepper
2 tsp paprika
4 medium potatoes
700ml organic fish or vegetable stock
700g fresh fish e.g. king prawns, clams, cod, scallops and squid
1 small bunch of fresh flat-leaf parsley.
Crusty bread to serve
Olive Oil
2 cloves garlic, peeled and roughly chopped
2 tblsp tomato puree
sale and freshly ground black pepper
